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Eggnog

Preparation, Uses, & Tips

Traditionally, eggnog was made a month before Christmas and allowed to age. However, given the salmonella risk associated with consuming raw eggs, the preparation of eggnog has been updated.

Eggnog should be served cold�it should not sit at room temperature.

Replace raw eggs with either a pasteurized egg substitute or with eggs that have been pre-pasteurized. You can pasteurize eggs at home by heating them until they adhere to the surface of a spoon (slowly heat the eggs to 160�F, or 71�C). In some eggnog recipes, the entire batch is cooked to destroy bacteria.

In preparing eggless nog, French vanilla pudding makes a good egg substitute. If you�d like to make dairy-free eggnog, replace the milk with fresh or canned coconut milk.

Learn more about TraceGains, the company.

The information presented in the Food Guide is for informational purposes only and was created by a team of US�registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.

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The products and the claims made about specific products on or through this site have not been evaluated by KosherVitamins.com or the United States Food and Drug Administration and are not approved to diagnose, treat, cure or prevent disease. The information provided on this site is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional or any information contained on or in any product label or packaging. You should not use the information on this site for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. You should consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem.

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Eggnog

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