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Luscious Eggnog
June 10, 2011

Delicious!! There is no need to temper the eggs like some reviewers suggested - just heat them along with the other ingredients as stated in the recipe. The purpose of tempering is to introduce cold eggs into a hot mixture - you slowly put a bit of whatever hot mixture you are working with into the eggs to gently heat them up so they do not "scramble" when you put the into the hot mixture. However, in this recipe, you are beginning with all cold ingredients and heating them together - you are not introducing cold eggs into a hot mixture and therefore tempering is not needed. If your eggs are "scrambling" in the eggnog, you are heating your mixture up too quickly. Turn the heat down a bit and SLOWLY warm your mixture up. I made the recipe as-is (without the rum). Everyone loved the creamy texture, and I loved the fact that I wasn't serving raw eggs to my family. The eggnog was even better the next day! In fact, what little remained got even better as time went on. Next time, I will make a batch a couple of days before I want to serve it.

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