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Homemade Eggnog
A rich, custard‑based eggnog made from scratch using whole milk, egg yolks, sugar, cream, warm spices and a splash of rum. Follow Joshua Weissman's method to achieve a silky, holiday‑ready drink that can be stored for several days.
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Critical Success Points
- • Do not let the milk boil; keep it at a steamy temperature
- • Temper the egg yolks slowly to prevent curdling
- • Cook the custard to about 175°F (79°C) and stop when it coats the back of a spoon
- • Strain the custard through a fine‑mesh sieve to remove any curdled bits
- • Cool quickly in an ice‑water bath to halt cooking
Safety Warnings
- • Hot milk can cause burns – handle with care.
- • Proper tempering prevents egg curdling.
- • Alcohol is optional; keep out of reach of children.
- • Use a thermometer to avoid overheating the custard.
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