Drinking eggnog can be a risky Christmas pastime — here’s the safest way (2024)
Along with arguing over the taste, many holiday revelers debate the safety of drinking eggnog.
The Christmas favorite is traditionally made with raw eggs, cream, milk and sugar to create a rich and creamy treat that can be spiked with bourbon, rum or brandy — or cause some to get sick if not properly made, according to experts.
“Raw eggs are the biggest risk because you have a danger of getting salmonella,” Bill Marler, a food safety litigator, told HuffPost.
The bacteria is one of the leading causes of food poisoning and can result in diarrhea, fever, abdominal cramps and vomiting 12 to 72 hours after infection and usually lasts four to seven days.
Most people recover on their own but in certain cases, the infection can lead to hospitalization — and even death.
“The most recent estimates indicate that about three out of every 10,000 eggs is positive for salmonella,” Dr. Don Schaffner, a Rutgers University distinguished professor and extension specialist in food science, told HuffPost.
“This means the risk from any individual egg is low, but of course the more eggs you combine, the higher the risk.”
He warns that the most concerning issues with eggnog come from the milk and cream.
“The risks from raw dairy are more well established,” Schaffner said, adding that they can also lead to other bacteria including listeria, e.coli and campylobacter.
“Don’t count on alcohol to kill the bacteria,” declared James E. Rogers, director of food safety research and testing at Consumer Reports. “The concentration isn’t high enough to reduce the risk of illness.”
Instead, experts suggest purchasing store-bought eggnog, which is likely to have been pasteurized to kill the bacteria and meet the health safety guidelines set by the Food and Drug Administration (FDA).
“Packaged prepared eggnog is much safer,” Schaffner said. “The pasteurization process is done by a food manufacturing facility that understands how to best process foods to ensure that they are safe.”
But for those who insist on brewing a batch at home, experts recommend specifically buying pasteurized ingredients.
And if you do safely drink up this holiday season, you may be in for a tasty surprise: eggnog also can provide nutrients.
The sweet and creamy drink provides about 4 to 6 grams of protein, between 10% and 20% of the 1,300 mg daily value for calcium and 2 to 6 percent of the 4,700 mg daily value for potassium in a half-cup, according to Consumer Reports.
Mildred Cody, a registered dietician nutritionist (RDN) and food safety instructor emerita at Georgia State University, explains ways you can do it safely. “Don't count on alcohol in eggnog to kill all of the bacteria,” Cody said. “That's not likely to happen.” The answer, she says, is pasteurization.
Traditionally made with eggs, cream, milk, and sugar, no one would say that eggnog is a healthy drink. Even a small serving can pack significant amounts of calories, fat, saturated fat, and added sugars. And then there's the fact that homemade eggnog made with raw eggs can be a food-poisoning risk.
“That's because all of these can compound into a difficult-to-digest situation, requiring digestive enzymes like lactase, sucrase and alcohol dehydrogenase to kick into high gear all at the same time. This could lead to gas, diarrhea, cramping or abdominal pain within 30 minutes to a few hours after drinking.”
If a recipe calls for folding raw, beaten egg whites into the eggnog, use pasteurized eggs. It has not been proven that raw egg whites are free of Salmonella bacteria. If you purchase eggnog from your local grocery store, the eggnog has been prepared with pasteurized eggs. You do not need to cook it.
It was thought that the use of “luxury” ingredients such as cream and alcohol would invite prosperity into the household for the coming year. In most households today, a cup of eggnog ushers in the good cheer of the holiday more so than any belief in impending wealth.
A classic holiday drink, eggnog is made with milk, cream, eggs, sugar, and spices. Sometimes alcohol like rum or brandy is added for a little kick. This combination provides a rich source of fats and carbohydrates, contributing to a high calorie and sugar content.
Eggnog can be considered a higher potassium and phosphorus food. Due to these nutrients, this drink food may be limited for those with kidney disease who are on a low potassium, low phosphorus diet.
Beverages such as soda, punch and eggnog contain high amounts of sugar, which will also raise your blood glucose. To ensure you're staying hydrated while also keeping blood sugar levels in mind, choose water, herbal tea, coffee or diet soft drinks.
The Food and Drug Administration suggests consuming commercial eggnog within three to five days of opening a carton, and you should drink homemade eggnog within two to four days of making. If you're unsure whether eggnog has gone off, give it a whiff, and check for these signs: lumpy texture. spoiled milk smell.
Serve your eggnog chilled and plain for a classic treat.
The most classic way to serve eggnog doesn't involve any prep, and it's perfect as an after-dinner treat around the holidays. All you have to do is pour chilled eggnog into a glass. It pairs nicely with sweets, especially baked goods make with milk or cream.
“Eggnog is made with 'heavy' ingredients that, eaten in exclusion of anything else, might cause stomach distress,” registered dietitian Barbara Ruhs said. “Cream is full of fat and that takes longer to digest.
Eggnog high fat content makes it an important heartburn trigger beverage especially when alcohol is added. Houston reflux specialists recommend consuming Eggnog in moderation to enjoy a heartburn free holiday.
If you choose to make your eggnog, start with pasteurized eggs, as this process can be pretty challenging and potentially dangerous for newbies. But even if we are chugging store-bought, pasteurized eggnog, a tummy ache is possible. “Be aware of how long your eggnog sits out during holiday parties,” Frankeny warned.
Most plants keep producing eggnog through New Year's, and start dumping their unsold product in January. Although associated with the holidays, eggnog doesn't need to be seasonal. Dairy plants could produce small batches of eggnog off-season for hard-core nogheads, but they don't because it's not cost-effective.
Canadian chef Heidi Fink states that one of the reasons people are making less homemade eggnog is that the beverage is expensive to make, due to its use of substantial quantities of cream, eggs, and spirits. Concerns about the safety of raw eggs may be another reason for the decline in homemade eggnog making.
Eggnog is a drink primarily made with eggs (hence the name) and milk, and is traditionally served at large gatherings in a punch bowl during the winter season, primarily at Christmas.
Sugar's addictive properties have been studied, and ice cream mix used to make eggnog contains its fair share, both from the milk sugar lactose and from added sugars.
Because it consists largely of milk and eggs, the combo below contains an impressive 31g of protein to fuel your muscle-building efforts. It's a virgin version of course, but if you do want to let your hair down, you can always chuck in a few shots of white rum or bourbon.
Naturally, this time-honored tradition is one that many caregivers look forward to sharing with children. But eggnog doesn't quite fit the bill for a baby-friendly drink thanks to its raw eggs, high sugar content, and optional alcohol.
Introduction: My name is Trent Wehner, I am a talented, brainy, zealous, light, funny, gleaming, attractive person who loves writing and wants to share my knowledge and understanding with you.
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