Eggnog recipe with no risk of Salmonella
Use a cooked base for your eggnog to eliminate the risk of foodborne illness from Salmonella.
Nothing says, “Happy Holidays” more than a glass of eggnog! In the United States, the custom of serving eggnog at Christmas has been around from the time of the colonists. Traditional eggnog was made of milk, eggs, sugar and whiskey or rum.
If homemade eggnog is a favorite tradition in your family, be wary of using raw eggs which can harbor Salmonella bacteria. If you would like to make eggnog from scratch, Michigan State University Extension recommends using a recipe which eliminates the risk of Salmonella by cooking some of the ingredients. Or, you can use pasteurized eggs in your favorite recipe, which are typically available at the grocery store. Here is a great recipe from the United States Department of Agriculture:
1 quart of two-percent milk
1/4 teaspoon salt
1/2 cup sugar
1 teaspoon vanilla
1 cup whipped cream, whipped
Heat milk in a large saucepan until hot but not boiling. While milk is heating, beat together eggs and salt in a large bowl, gradually adding the sugar. Gradually add the hot milk mixture to the egg mixture while continually stirring. Transfer the mixture back to the large saucepan and cook on medium-low heat. Stir constantly with a whisk until the mixture thickens and just coats a spoon. The food thermometer should register 160 degrees Fahrenheit. Stir in vanilla. Cool quickly by setting pan in a bowl of ice or cold water and stirring for about 10 minutes. Cover and refrigerate until thoroughly chilled, several hours or overnight. Pour into a bowl or pitcher. Fold in whipping cream. Then dust with ground nutmeg and enjoy with friends and family.
Calories: 135 per 1/2 cup
Yield: 2 quarts