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.
Also, anyone have any fun spiked eggnog recipes?
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.
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.
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.
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.
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.
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.
"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:
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.