St. Petersburg Times Online: Taste
Place an Ad Calendars Classified Forums Sports Weather

printer version

Eggnog can be made without raw eggs

By Times staff writer
© St. Petersburg Times
published December 19, 2001

Mixing up a batch of classic eggnog will depend on your feelings about raw eggs.

The Food and Drug Administration recommends against eating raw eggs, and the American Egg Board says that, if you buy grade A or AA eggs with no cracks from a refrigerated case and then refrigerate them as soon as you get home, they should be bacteria free.

Raw or not? That's a decision you have to make. (Pregnant women and people with immune system ailments should never eat raw or undercooked eggs.)

Classic eggnog, however, calls for raw eggs. Pasteurized eggs would work fine, but they are not widely available in Florida. According to Shirley O. Corriher, author of CookWise (William Morrow & Co., 1997), eggs can be safely pasteurized at home by running hot tap water (about 140 degrees) over the eggs for 31/2 minutes.

Eggnog, which originated in England, is traditionally an alcoholic drink. Brandy, rum and bourbon are liberally added to the mix. Just 1 cup is sure to get you in the Christmas spirit; 2 cups and you had better designate a driver.

For those of us with no time to spare, commercial eggnog is the ticket. You can even find it in low-fat versions.

Classic Eggnog

12 large eggs, separated

1-1/2 cups sugar

4 cups brandy

2 cups dark rum

2 cups bourbon

1 quart whole milk

1 quart heavy cream, softly whipped

Freshly grated nutmeg

Whip the egg whites until soft peaks form. Add 3/4 cup of the sugar gradually. Beat until stiff peaks form and set aside.

In a clean bowl, whip the egg yolks until pale and creamy. Add the rest of the sugar and continue to beat until the sugar begins to dissolve and the mixture thickens.

In a large bowl, combine the yolk mixture, brandy, rum, bourbon and milk. Fold in the whipped egg whites and cream. Top with nutmeg and serve.

Makes 30-40 servings. Per serving: 251 calories, 11 gm fat, 100 mg cholesterol, 40 mg sodium, 10 gm carbohydrate, 3 gm protein.

-- Source: "Christmas Cooking for Dummies" by Dede Wilson (Hungry Minds, Inc., 2001; $21.99).

Cooked Non-Alcoholic Eggnog

3 cups whole milk

1 cup heavy cream

1/2 cup sugar

4 large eggs

2 teaspoons vanilla extract

Freshly grated nutmeg

Whisk together the milk, cream, sugar and eggs in a medium-sized saucepan. Cook over low heat, whisking constantly, until the mixture thickens slightly and coats the back of a spoon, about 5 minutes. Do not let it boil. Remove from the heat and stir in vanilla extract.

Serve immediately topped with freshly grated nutmeg to taste. Or you may refrigerate it, serve it cold or reheat it before serving. If it thickens during refrigeration, simply thin with a little extra milk.

Serves 4. Per serving: 494 calories, 33 gm fat, 319 mg cholesterol, 175 mg sodium, 26 gm carbohydrate, 13 gm protein 13 gm.

-- Source: "Christmas Cooking for Dummies" by Dede Wilson (Hungry Minds, Inc., 2001; $21.99).

New Wave Cooked Eggnog

4 cups half-and-half or milk

1-1/2 cups sugar

12 large egg yolks

1/2 cup dark rum

1/2 cup brandy

1/4 cup bourbon

2 cups heavy cream

1 pint vanilla ice cream

Freshly grated nutmeg, for garnish

In a medium saucepan over medium heat, stir the half-and-half with the sugar until the sugar dissolves and the mixture is hot. In a medium bowl, whisk the egg yolks. Gradually whisk in some of the hot mixture. Return to the saucepan and cook over low heat, stirring constantly, until the mixture is thick enough to coat a spoon (a thermometer will read 180 degrees), about 3 minutes.

Strain into another medium bowl. Cool completely. Whisk in the rum, brandy and bourbon. Cover and refrigerate until well chilled, at least 4 hours.

In a chilled, medium bowl, beat the heavy cream just until stiff. Fold into the chilled custard. Pour into a punch bowl and add the ice cream. Grate the nutmeg over the eggnog and serve chilled. Keeps one day. Serves 16.


Eggnog Smoothie

1 cup icy cold eggnog

1 cup cold chopped fruit (bananas, strawberries, peaches, etc.)

1/4 cup brandy, rum or other spirit

Combine all ingredients in a blender; cover and blend until smooth. Pour into a large chilled glass of your choice; garnish with a slice of the fruit used in the smoothie. Serves 1.

-- Source:

Eggless Eggnog

1 quart low-fat vanilla frozen yogurt or ice cream

1/2 cup evaporated skim milk

1/4 cup dark rum

1/2 teaspoon freshly grated nutmeg

In a pitcher, whisk together the yogurt, skim milk and dark rum. Cover and chill about 30 minutes. Sprinkle with nutmeg before serving. Serves 8.

-- Source:

Back to Taste

Back to Top

© 2006 • All Rights Reserved • Tampa Bay Times
490 First Avenue South • St. Petersburg, FL 33701 • 727-893-8111