I was taking my own life into my hands every time I would eat raw cookie dough.
My mom did a very thorough job of scaring us silly aboutthe life-threatening dangers of raw eggs. Sad to say, it didn’t stop my sister and I from pinching off bits of dough when she wasn’t looking…
Without fail, I’d get a stomachache an hour or two later (Not from the raw eggs, but rather the raw sugar and flour. Or maybe the guilty conscience.) and I would lie there, positive I was going to die a slow death as a result of my forbidden nibbling.
Therefore, thanks to my cookie-dough experiences, I was leery of drinking eggnog for quite a while. Not the store-bought stuff, as that’s always thoroughly pasteurized (and full of other junk, of course), but rather any raw eggnog recipe I would see floating around.
Becoming a homesteader has turned me into quite the risk-taking rebel… First raw milk, and now homemade eggnog made with raw eggs. What can I say… we like to live on the edge around here…
However, as I’ve learned more about food production and fresh foods, my fear of raw eggs has decreased significantly. Especially if said eggs come from healthy pastured chickens, like the ones we raise.
“The salmonella risk is increased when hens are raised in unsanitary conditions, which is extremely rare for small organic farms where the chickens are raised in clean, spacious coops, have access to sunlight, and forage for their natural food. Conventional eggs, making up the vast majority of eggs in typical grocery stores, have an increased risk for salmonella, which is why I advise against eating conventional eggs raw. One study by the British government found that 23 percent of farms with caged hens tested positive for salmonella, compared to just over 4 percent in organic flocks and 6.5 percent in free-range flocks.”
So, while you most definitely won’t find me making this raw eggnog recipe with storebought eggs, I feelquite safe using our homegrown, farm fresh eggs from our happy, healthy chickens.
1/2 teaspoon ground nutmeg (freshly ground is best)
1/4 teaspoon ground cloves
Pinch of sea salt (I use this salt.)
2 tablespoons egg white (optional: for extra creamy version only)
Quick Version: Combine all ingredients in a blender or stand mixer (a blender is less messy), and mix thoroughly. Chill completely before serving.
Extra Creamy Version:
The one thing I don’t love about raw eggnog is that it’s not quite as creamy as the cooked versions. So, I came up with this quick technique to increase the creaminess.
Combine milk, 1.5 cups of cream, and all other ingredients (minus the egg whites) in a blend and combine thoroughly.
With a stand mixer or hand mixer, beat the remaining 1/2 cup of cream and 2 tablespoons of egg whites until stiff peaks have formed.
Fold the whipped cream mixture into the egg/milk mixture. Chill and enjoy!
Don’t forget to sprinkle your finished eggnog with an extra pinch of nutmeg to make it pretty after you pour it into the glass. Serve with a straw, if desired.
Kitchen Notes:
Sometimes I like to strain my eggnog to create a smoother finish–especially if I’ve ground my own spices and there are coarser bits.
Don’t have a good source of pastured eggs? Try this cooked eggnog recipe instead.
This eggnog recipe makes 3-4 servings.
The good thing about this eggnog recipe is that it’s super flexible– you can definitely adjust the spices and sweetener to fit your tastes.
If you’re still feeling nervous about eating raw eggs from your chickens, give them a quick wash in soapy water before you crack them.;
This is a non-alcoholic eggnog recipe, but if you’re looking to spice it up a bit, try this eggnog recipe with bourbon.
Don’t want to make your own eggnog, but still want to avoid the junk in this storebought stuff? I love Kalona SuperNatural Eggnog— check your local health food store to see if they carry it.
2 tablespoons egg white (optional: for extra creamy version only)
Instructions
**Quick Version:
Combine all ingredients in a blender or stand mixer (a blender is less messy), and mix thoroughly. Chill completely before serving.
**Extra Creamy Version:
The one thing I don’t love about raw eggnog is that it’s not quite as creamy as the cooked versions. So, I came up with this quick technique to increase the creaminess.
Combine milk, 1.5 cups of cream, and all other ingredients (minus the egg whites) in a blend and combine thoroughly.
With a stand mixer or hand mixer, beat the remaining 1/2 cup of cream and 2 tablespoons of egg whites until stiff peaks have formed.
Fold the whipped cream mixture into the egg mixture. Chill and enjoy!
And don’t forget to sprinkle your finished eggnog with an extra pinch of nutmeg to make it pretty after you pour it into the glass. Serve with a straw, if desired.
The idea? Make a batch of eggnog and let it age for at least three weeks in the refrigerator before drinking. The rest period supposedly drives off eggy taste while giving the other flavors a chance to meld. At the same time, the alcohol has a chance to kill any potential pathogens in the mix.
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.
Here's your golden ratio for pop-up holiday cheer: Combine 1 part of your selected spirit to 5 parts prepared eggnog. Want us to make it even easier on you? If you buy a 1-quart container of eggnog, you should use 6.5 ounces of liquor, total.
Why don't dairy manufacturers make eggnog all year long? It doesn't sell. Demand for eggnog follows traditional consumption patterns that date back hundreds of years. The drink was a wintertime favorite of the British aristocracy, who took it warm, mixed with brandy or sherry to prevent spoilage.
“While eggnog is not necessarily a 'health food', there are nutritional benefits coming from milk and cream, which contain protein and essential vitamins including calcium, and vitamins A, D, E and K,” Ariel Rasabi Cohn, MS, RD, LDN, founder of Whole Health Nutrition, LLC, told Health.
“The most recent estimates indicate that about three out of every 10,000 eggs is positive for salmonella,” Schaffner said. “This means the risk from any individual egg is low, but of course the more eggs you combine, the higher the risk.” Pasteurization is one of the keys to avoiding salmonella poisoning from eggnog.
The distinct flavors of egg, cream, and liquor meld together even after just a day or two in the fridge, making a smoother, more balanced cup of nog. The proteins in the eggs also start to thicken, giving eggnog its signature spoon-coating thickness.
The difference between the two varieties is that “old fashioned” eggnog is creamier and more strongly spiced than “classic,” Darigold spokesperson Erin Byrne said. “Classic” eggnog has 6% butterfat and is spiced with nutmeg, whereas “old fashioned” eggnog has 7% butterfat and is spiced with nutmeg, cinnamon and ginger.
People with diabetes, lactose intolerances, or egg and dairy allergies, as well as those abstaining from alcohol would all find this drink to be problematic. For the rest of people who don't mind ice cream and whipped cream every so often, imbibing a glass or two can still raise a red flag to the digestive system.
Bottom line: Eggnog and egg white co*cktails made with pasteurized eggs are safest, but alcohol can prevent the growth of bad bacteria like Salmonella. So you can safely sip your eggnog this holiday season, knowing the only reason you might regret it the next day is because you had one glass too many.
The Best Eggnog: Southern Comfort Traditional Eggnog
In this test, Southern Comfort Traditional Eggnog really made our team's spirits bright. That's because it checked off every wish on our list. Before even taking a sip, our pros could tell this was eggnog to savor.
If you're looking for a spiked drink that packs a punch, bourbon's the way to go. Eggnog drinkers from the American South are likely used to the flavorful addition, but people who aren't expecting the strong kick might be a bit taken aback.
Rum – I like dark rum in eggnog (Myers's is what I usually buy), but spiced rum would also be fabulous. Whiskey – I typically use Crown Royal, but use what you like or keep on hand.
While you may typically reach for a bottle of rum or whiskey for eggnog, amaro and tequila are also good options. Some people who use reposado tequila in their eggnog like to complement it with an Amontillado sherry.
Eggnog is traditionally made with eggs, egg yolk, sugar, milk, heavy cream and vanilla extract. It's often spiked with brandy, rum or other liquor, and topped with freshly grated nutmeg and/or cinnamon sticks.
For the most traditional holiday experience, reach for brandy (specifically, Cognac) to spike your 'nog. It's important to note, though, that both brandy and eggnog are quite sweet.
Introduction: My name is Pres. Lawanda Wiegand, I am a inquisitive, helpful, glamorous, cheerful, open, clever, innocent person who loves writing and wants to share my knowledge and understanding with you.
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