The Safe Way to Make Holiday Eggnog

4 Comments

It's that time of the year that we are seeing eggnog- real eggnog and not so real eggnog.

One concern that I have about the holiday beverage is that eggnog is often made with real, raw, eggs.
Who wants to contract salmonella and miss out on gift giving? Not me...

So, I went on a search to find a better than raw egg eggnog.


eggnog



The Safe Way to Make Holiday Eggnog


According to the USDA, there is a safe way to use eggs in egg nog.

Do: Use only pasteurized eggs or egg products in the egg base.
Pasteurization kills harmful bacteria.

Do: Heat the egg base to 160°F to kill all bacteria.
To keep the eggs runny (and delicious), add milk or sugar to the base. Check out the Holiday Eggnog recipe from USDA for easy and safe eggnog instructions.

Don’t: Rely on alcohol to kill bacteria.
Adding rum or other alcohol to your eggnog may not kill all the harmful bacteria. That’s why using pasteurized eggs and heating the egg base are so important.


The USDA's recipe for safe egg nog


Holiday Eggnog

Ingredients

1 quart of 2% milk
6 eggs
1/4 teaspoon salt
1/2 cup sugar
1 teaspoon vanilla
1 cup whipping cream, whipped
ground nutmeg
Note: And no, a dash of rum won't make it safe! Adding alcohol cannot be relied upon to kill bacteria.

Directions

Heat milk in large saucepan until hot (do not boil or scald). While milk is heating, beat together eggs and salt in a large bowl, gradually adding the sugar.

Gradually add the hot milk mixture to the egg mixture while continually stirring.

Transfer the mixture back to the large saucepan and cook on medium-low heat. Stir constantly with a whisk until the mixture thickens and just coats a spoon . The food thermometer should register 160° F. Stir in vanilla.


Cool quickly by setting pan in a bowl of ice or cold water and stirring for about 10 minutes.

Cover and refrigerate until thoroughly chilled , several hours or overnight.

Pour into a bowl or pitcher. Fold in whipped cream. Then dust with ground nutmeg and enjoy!

Want to add rum- here is the recommended- not USDA recommended- per serving- 6 tablespoons per cup of milk.


Calories: 135 per 1/2 cup
Cholesterol: 120 mg. per 1/2 cup
Yield: 2 quarts


  • Yum

4 comments:

  1. Great recipe for a delish & safe eggnog for everyone!! Thanks!!

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  2. I love eggnogs!!! Especially during the festive season!!!

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  3. I always worried about it being safe eggnog. I dont usually buy it as no one in my family likes it but if family is coming over I will buy it for them. thanks for the recipe

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  4. My hubby loves egg nog but I haven't put any consideration into making it myself!! Probably because it does make me nervous!! Thanks for the great tips!!

    ReplyDelete

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