The best time of year to enjoy eggnog is here, and consumers can make the most out of every drop with a few food safety tips.
National Eggnog Day returns Dec. 24, inviting families to partake in the centuries-old tradition of enjoying the sweet, creamy beverage on Christmas Eve. While eggnog is available in stores only during the holiday season, Americans consume over 135 million pounds of it every year.
Mary Rapoport, consumer affairs and educational director for the Virginia Egg Council and a longtime lover of the holiday drink, has noticed a recent surge in eggnog’s popularity.
“I’ve never seen so many different kinds of eggnog out there,” she remarked.
While homemade eggnog can be customized with milk, sugar and spices of choice, “it’s really all about the eggs,” she noted.
Careful cooking of raw eggs is key to achieving the right consistency and eliminating food safety concerns.
Egg mixtures are safe if they reach a minimum temperature of 160º, according to the USDA.
For microwave cooking, Rapoport recommends beating together six eggs, a cup of sugar and two cups of milk in a microwave-safe bowl. Heat for one minute, remove and stir, and repeat until the mixture reaches 160º and the proper thickness.
“When it gets to that thickness, you know it’s been pasteurized – that’s the key,” she explained.
Once pasteurized, pour in two more cups of milk, stir and add spices or flavorings of choice – like nutmeg, cinnamon, vanilla, almond or rum flavoring. Rapoport likes adding freshly grated nutmeg to give the drink additional flavor.
For stovetop cooking, simply stir the eggnog mixture over medium heat until it thickens and is heated to 160º or higher.
The CDC recommend refrigerating foods containing eggs promptly after cooking. If making a large batch of eggnog, separate it into smaller containers for faster chilling.
Rapoport recommends serving chilled eggnog in small glasses, like demitasse cups.
“Something I always do that really takes it up a notch: add a dollop of ice cream in each one,” she said. “As it melts, it keeps everything nice and cool while adding more flavor – it’s just heaven.”
Homemade eggnog can last in the fridge up to four days, according to the USDA, but Rapoport suggests consuming it within a couple of days.
“If you’ve got leftovers, you can put it in foods you’re making the next day – you don’t want to throw it away,” she said.
Simply substituting eggnog for milk in French toast, quick bread, muffins, pancakes, bread pudding and other sweet treats adds a new depth of flavor. Many restaurants also serve eggnog in coffee during the holidays.
Eggnog and other recipes can be found at virginiaeggcouncil.org/recipes.
