How Exactly Is Eggnog Safe To Drink?

Eggnog's rich, creamy, and indulgent flavors make for a festive, comforting drink. Adding warm spices like nutmeg and cinnamon level up the eggnog further, embodying the nostalgia and flavor of the winter months. While some may be wary of consuming raw eggs and even be uncertain about the safety of drinking eggnog, they need not worry. Commercially produced eggnog uses only pasteurized eggs, which have been lightly heated while still in their shells to remove bacteria. Pasteurization prevents consumers from contracting bacteria like salmonella, which can cause food poisoning (the ultimate damper on any festive cheer). Using this heat-treating method, eggs can be safely consumed without cooking.

For homemade eggnog, it's important to use pasteurized eggs. Luckily, egg cartons with pasteurized eggs tend to be clearly labeled. If they're not available in a classic full-egg form, you might find them by the liquid egg white cartons. To be clear, you should be safe to use eggs labeled as pasteurized in your eggnog without additional cooking.

Many grocery stores carry pasteurized eggs, but if you can't find any at your local supermarket, there are other options. Conveniently, most homemade eggnog recipes call for eggs to be heated. So long as the temperature reaches 160 degrees Fahrenheit, the eggs are safe to eat without fully cooking. You can also pasteurize them yourself. To pasteurize eggs from home, whisk your eggs with milk and heat on a stovetop until the mixture reaches 160 degrees Fahrenheit. As the mixture grows hotter, continuously whisk it to avoid scrambling the eggs. Once your eggs have reached 160 degrees, remove them from the heat.

To make eggnog from scratch, beat 6 pasteurized egg yolks (save the egg whites for later) and ⅔ cup of sugar together until the mixture is thicker and a pale yellow color. Heat 2 cups of milk with 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg, and ½ a teaspoon of cardamom. Once the milk is steaming, slowly combine the egg and sugar mixture with the milk and spices, stirring continuously to avoid curdling. Remove from heat, mix in 1 cup of heavy cream, and allow the mixture to chill in the fridge for at least one hour. 

Whisk egg whites in a separate bowl until soft peaks form (if you aren't using pasteurized eggs it's best to skip this step). Strain the mixture to remove any chunkier bits before adding a dash of vanilla extract, an extra pinch of your favorite spices, and whisked egg whites for extra fluffy texture. 

At this point, you can add in liquor to spike the eggnog (if you're unsure which to use, follow this expert advice on the best alcohol for eggnog) or skip the booze if you aren't feeling it. Serve chilled with whipped cream and a final dash of cinnamon. And if you happen to have any 'nog leftover, use it as a tasty ingredient to make your pumpkin pie extra flavorful.