Egg Nog

Traditional eggnog recipes use raw whipped eggs to create a thick, custard-like texture, which carries a risk of foodborne illness like Salmonella. To be safe, many bartenders recommend using pasteurized eggs. Alternatively, you can gently heat the egg and milk mixture to 160°F (71°C) to kill bacteria.

While the base mixture consists of milk, cream, sugar, and eggs, a spiked eggnog usually incorporates dark rum, bourbon, or brandy. Some recipes combine all three for a stronger, more complex flavor. The alcohol is typically folded in just before serving.

Eggnog is a traditional chilled dairy beverage that became strongly associated with the winter holiday season in North America. Its warm spices, like nutmeg and cinnamon, and rich texture make it a popular comfort drink for cold weather. The high cost of milk and eggs historically made it a special occasion treat.

Nutmeg or cinnamon is commonly added for flavoring in eggnog. Some recipes also use a pinch of cloves or allspice. Freshly grated nutmeg yields the most potent and aromatic result.