Every holiday season, the same question comes up: Do the eggs need to be cooked in an eggnog recipe?
My answer is…definitely! Even refrigerated eggs with clean, uncracked shells can still be contaminated with the Salmonella bacteria, and eggs must be cooked to 160°F to kill such bacteria. There is a popular misconception that adding alcohol to eggnog will kill the bacteria. Not so!
Here is an easy-to-follow, delicious cooked eggnog recipe. You’ll have one less thing to worry about during your holiday season!
Classic Holiday Eggnog
Makes about 10 servings
1/3 cup + 1 Tbs. sugar
1/4 tsp. salt
3 cups milk
1 1/2 tsp. vanilla extract
1 cup heavy cream
1/2 cup bourbon or rum
cinnamon sticks for garnish
- In medium saucepan with wire whisk, gently beat eggs, 1/3 cup sugar and salt. Gradually stir in milk. Cook over low heat, stirring constantly, until mixture coats the back of a metal spoon. Remove from heat; stir in vanilla. Cover and refrigerate until well chilled.
- In large bowl, beat heavy cream and 1 Tbs. sugar until stiff peaks form. Fold into chilled custard, then stir in bourbon. Pour into large serving bowl or pitcher. Sprinkle with ground nutmeg. Serve with cinnamon sticks.
- When making the custard, be sure to cook over low heat, stirring constantly. Trying to speed it along by increasing the temperature will most likely curdle the custard.
- For an even richer eggnog, substitute half-and-half or light cream for some of the milk.
- For a non-alcoholic eggnog, substitute 1/4 tsp. rum extract for the bourbon.
- Recipe can be doubled.