Homemade Eggnog: Make it Safely

K-joy - Hey!

Real homemade eggnog .. mmmmmmm.. I usually make the cooked kind.. seems much lighter.. and definitely safer.. However, I do not indulge in any liquor.. just plain eggnog.. which is yummy..

Happy Holidays to you and yours.. may they be Safe & Joyous!!

Yup.. ;)

Thanks!

Cooking the Egg Base

At the FDA, we advise consumers to start with a cooked egg base for eggnog. This is especially important if you are serving people at high risk for foodborne infections: young children and pregnant women (non-alcoholic eggnog), older adults, and those with weakened immune systems.

To make a cooked egg base:

1. Combine eggs and half the milk as indicated in the recipe. (Other ingredients, such as sugar may be added at this step.)
2. Cook the mixture gently to an internal temperature of 160 °F, stirring constantly. The cooking will destroy Salmonella, if present. At this temperature, the mixture will firmly coat a metal spoon (but please don’t lick the spoon if the custard is not fully cooked!).
3. After cooking, chill the mixture before adding the rest of the milk and other ingredients.