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eggnog

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is is safer to buy the stuff in the store vs. making it yourself? I am entertaining and would hate for anyone to get salmonella on my account.

Thanks!

Also, anyone have any fun spiked eggnog recipes?

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  1. I can't be bothered making it from scratch & wondering/worrying if someone is going to get sick from the raw eggs. I just buy various supermarket brands (Southern Comfort is a good one), & spike it with rum to taste.

    1. There is no comparison between homemade and store bought. It is difficult to drink the stuff from the supermarket once you make it yourself.

      I use farm fresh eggs and don't worry about it, but if you don't have access to good eggs, then it is as risky as ordering your eggs '"over easy" in a restaurant. If you don't do that due to increased risk, then you probably wouldn't be comfortable making your own eggnog.

      I prefer Brandy in mine (with fresh ground nutmeg over top) ........or bourbon.

      Edit: you know, I think egg beaters might be pasteurized and I know you can make it with those.

      1. I have been serving homemade eggnog for over a decade; no one has ever gotten sick. I always aim to save a batch for next year, but I can never get it past the 6 month mark before I feel like Christmas in July.

        I usually make a variation on the Baltimore eggnog recipe below but with spiced rum in addition to the brandy, rum and peach schnapps. A little cinnamon with the nutmeg is a nice addition.
        http://www.epicurious.com/recipes/foo...

        1. I make cooked eggnog when I have the time. When I don't have the time, I melt some vanilla Haagen Dazs - it's the same thing. Purchased eggnog is gross.

          1. You can purchase pasteurized eggs in most supermarkets. They're a bit more expensive but if I'm making anything using raw eggs, that's what I use.
            Spiked eggnog? My first choice is rum.
            Just remember when you "spike" an eggnog it's supposed to be a "spiked eggnog" not an "eggnog diluted xxxx" (rum, bourbon, or whatever you use). There should be a hint of the alcoholic beverage but it shouldn't overpower the mix.

            4 Replies
            1. re: todao

              Good idea - pasturized eggs. Just be sure to strain it thru a fine mesh before serving (with cooked eggnog OR with pasturized eggs-nog) - egg bits are nasty to encounter in your eggnog!

              1. re: sandylc

                I had a huge holiday party and melted Hagen daz vanilla. Spiked with jamaican rum and literally had people licking the bowl and begging for the recipe.. I believe it was a suggestion in Gourmet magazine if serving to guests. I am a nurse and don't take chances with other people's health.

              2. re: todao

                "supposed to be a "spiked eggnog" not an eggnog diluted xxxx" (rum, bourbon, or whatever you use)."

                What, you mean I've been doing it backwards all these years? Ah well.

                There are egg-less eggnog and cooked eggnog recipes on the web; most of the egg-less varieties contain powdered pudding mix, blecch, although I did see one made with milk, sweetened condensed milk, bourbon or rum and heavy cream, shaken together. I could see Haagen Daz vanilla ice cream in this mix as well. Here's Alton Brown's raw and cooked versions:

                http://www.foodnetwork.com/recipes/al...

                Use the recommended pasteurized egg product if you're concerned, or do a cooked eggnog, but the rate of salmonella occurring is now about 1 in 20,000 eggs and incidents have decreased greatly since the 90's.

                1. re: todao

                  Wait... people make non-alcoholic eggnog? Fascinating!