Nothing says holiday season quite like eggnog. Whether cozied up by the fireplace with a glass of it or giving your morning coffee an extra thrill by opting for eggnog instead of creamer, it’s safe to say eggnog isn’t just delicious, but a beloved international beverage.
Although eggnog has fans the world over, it doesn’t come without some concerns. Not only is it high in sugar, making it not the best choice for people who need to keep their sugar levels in a healthy range, but it’s traditionally made with raw eggs, which can be contaminated with Salmonella. According to a 2023 study published in Foods, the prevalence of Salmonella contamination in eggs is reportedly 0.005% in the U.S. and 0.37% in Europe, making it fairly low, but still a possibility. While for most people a Salmonella infection results in a fever and gastro issues like vomiting and diarrhea that can last up to several days, per the Centers for Disease Control and Prevention, for those with compromised immune systems, it can be extremely dangerous.
So what’s an eggnog-loving person who’d rather not play Russian roulette with Salmonella supposed to do? If you’re making homemade eggnog, you’re going to prepare it in a way that you can enjoy it without fearing you’ll be stuck on the toilet for the next week.
Cook your eggnog
While cooking eggnog may have eggnog traditionalists clutching their pearls in horror, it really is a good idea if you want to keep everyone who drinks it safe. It’s also especially important if any of your loved ones have compromised immune systems, something that, as of 2022, almost 10 million Americans are dealing with, per the Immune Deficiency Foundation. No one should have to be running to the ER because of a tasty beverage that’s meant to infuse coziness and cheer into every situation!
According to the United States Department of Agriculture (USDA), eggs become safe once the internal temperature hits 160 degrees Fahrenheit (71.1 degrees Celsius). If you don’t have a thermometer to measure the temperatures of your food, then you definitely want to get one if you’re planning on mastering the art of making eggnog anytime soon. If you’re concerned your eggs might scramble at that heat level, don’t worry. Because eggnog recipes include sugar, this element will prevent scrambling, so your eggnog retains that silky smooth texture that makes it such a holiday favorite.
Spike and chill your eggnog
For those who like to add alcohol to their eggnog, then the chilling option is the best for you. Although some people believe that alcohol alone will kill any bacteria and foodborne illnesses, that’s not entirely true. Research by the University of Minnesota found alcohol can prevent the growth of new bacteria, but can’t kill what’s already there. That’s why chilling is key.
According to a 2012 video report by SciFri, microbiologist Vince Fischetti and his lab at The Rockefeller University made eggnog that was deliberately spiked with a whole boatload of Salmonella. Before putting it in the refrigerator, they added alcohol to it. Each week for three weeks, they tested the ‘nog for pathogens. Finally, on the third week, the eggnog was found to be completely sterile, therefore making it safe to drink. This method was created by scientist Dr. Rebecca Lancefield, who, as Fischetti explained in the video, would make a big batch for eggnog every Thanksgiving and would let it sit for six weeks in the fridge so it was ready just in time for Christmas.
If neither cooking nor chilling your spiked eggnog for a few weeks is for you, then you can always make vegan eggnog. That way you don’t even have to deal with eggs at all. However, although delicious, vegan eggnog doesn’t quite have the decadent richness of egg-based eggnog, so don’t expect it to taste the same.