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Made with milk, cream, sugar and eggs (alcohol inclusion optional), eggnog is a Yuletide staple. Ensuring, however, that the eggs are cooked through but not curdled is key. Joshua Resnick, Lead Chef & Operations Manager at ICE New York, has a solution: circulate the eggs. 



“Circulating the eggnog allows the egg yolks to cook perfectly to achieve a smooth, creamy consistency without risking the eggs overcooking,” he says.



No immersion circulator? No problem. Chef Joshua says you can make your eggnog via the tempering method.

“The egg yolks, sugar and seasoning would be mixed in a bowl using a whisk until combined and the eggs get a pale yellow color — this process is called blanchir,” he says. “While doing that, the liquid gets scaled and then slowly added to the yolk mixture. Once combined, the mixture goes back on the range and gently heated until the eggs thicken the mixture.” (If tempering, just be mindful to not overcook and scramble your eggs.)

Here's how to make this holiday crowd-pleaser at home.