"'Tis the season for all things tasty, cozy, and festive - all boxes that eggnog ticks with holiday gusto. For its fans, this beverage is the pinnacle of rich, creamy, sweet, and spiced perfection, and that's whether you add a little booze or not. Making eggnog at home is pretty easy - while store-bought options definitely have their value, especially for a busy party host, it's almost always worth it to whip up your own 'nog to your exact preferences."
"The reason eggnog may curdle is if your eggs go from cold to hot too quickly when you add them to your warmed milk. The extreme change can shock the proteins in the egg yolks, which causes a certain reaction: These specific proteins, known as albumins, bond with fat molecules present in the mixture, which creates solid clumps. No one wants to drink watery eggnog with big lumps, do they?"
"Eggnog gets its rich creaminess from egg yolks, which must be separated from the egg whites. When the egg yolks meet heat - gradually - those aforementioned proteins stretch out and form bonds with each other, which results in that custardy consistency. First, separate your eggs and put them to one side; this allows them not to get warm, but will at least let their temperature rise a touch from what it was in the refrigerator. Then, heat your milk, cream, sugar, and"
Eggnog's rich creaminess relies on egg yolks, and curdling occurs when yolks experience a rapid temperature jump from cold to hot. Sudden heat shocks yolk proteins (albumins), which bond with fat molecules and form solid clumps that ruin texture. Prevent curdling by separating yolks from whites, letting yolks warm slightly from refrigeration, and keeping the milk-cream-sugar mixture warm but not scalding. Temper eggs by slowly whisking in warmed dairy, maintain a gradual temperature increase, and avoid rushing the combining process. Homemade eggnog is easy to make and customizable; alcohol is optional and does not affect tempering steps.
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