Tag: Homemade eggnog

According to research conducted by Rockefeller University, aged eggnog containing at least 20% alcohol by volume can kill salmonella and become sterile over time. This surprising fact points to the significant variation in eggnog's alcoholic strength.

Yes, there is protein in eggnog, derived primarily from its key ingredients: eggs and dairy. A typical half-cup serving of a traditional dairy eggnog contains approximately 4 to 6 grams of protein, though the exact amount can vary significantly based on the recipe or brand.

According to Consumer Reports, the serving size on a carton of store-bought eggnog is just half a cup, and most people consume more, potentially doubling or tripling their intake of calories, fat, and added sugars. This seasonal favorite is often a hidden source of unhealthy ingredients.

While eggnog is traditionally associated with the holidays, a surprising number of people don't realize that not all eggnog contains alcohol. In fact, commercially produced eggnog is almost always non-alcoholic, leaving the consumer to decide how much, if any, spirits to add. The alcohol level in eggnog can therefore range from zero to significantly potent, depending entirely on the recipe or the drinker's preference.

Eggnog has been a holiday staple for centuries, often spiked with a variety of spirits to celebrate the season. But is alcoholic eggnog strong? The truth is, its potency varies dramatically depending on whether it is homemade or commercially produced, with its creamy texture often masking its true alcoholic punch.

According to the U.S. Department of Agriculture (USDA), Americans consume approximately 60 million quarts of eggnog each year, a testament to its holiday popularity. But with traditional recipes calling for raw eggs, the common question remains: why is egg nog safe to drink? The answer lies primarily in pasteurization and proper preparation techniques, which eliminate the risk of harmful bacteria like Salmonella.

According to the USDA, eggs must be cooked to an internal temperature of 160°F to eliminate any potential Salmonella bacteria. This is critical for homemade versions, as the question of 'can you pasteurize eggnog?' is often asked by those who want to ensure their traditional holiday drink is safe for all to enjoy.