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	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Free Catalog MotherNature.com's Catalog Is Here! Click Here to Get Your Free Copy Today. Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Food Guide > Eggnog EGGNOG Introduction Buying and storing Preparation tips Nutritional highlights References Visit The Healthy Living Bookshelf: 21 Online Health Books From Rodale There are dozens of ways to make eggnog—there are even recipes for eggless eggnog. This traditional European and American beverage is like a rich milkshake. It is made with eggs, milk or cream, and sugar, and flavored with vanilla and a dash of nutmeg. Eggnog is usually served cold and may contain whisky, rum, wine, or other spirits. It is often served at Christmas celebrations, and its name likely comes from the Colonial American custom of adding rum, commonly called “grog,” to eggnog. It then became “egg-and-grog” and finally “eggnog.” Varieties There are dozens of ways to make eggnog—there are even recipes for eggless eggnog. Most recipes start with the basic ingredients: Eggs. Cream or milk, or a combination of the two. Sugar or another sweetener. Nutmeg, cinnamon, or vanilla flavoring. If you’re including alcohol, brandy, rum, whiskey, cognac, or perhaps hazelnut liqueur. Buying and storing tips Set the pitcher of eggnog in a bed of ice to keep it at a safe temperature at the table. Never let eggnog sit unrefrigerated for longer than two hours. Availability Eggnog can be made from scratch, or bought ready-made in most grocery stores during the holiday season. Preparation, uses, and tips Traditionally, eggnog was made a month before Christmas and allowed to age. However, given the salmonella risk associated with consuming raw eggs, the preparation of eggnog has been updated. Eggnog should be served cold—it should not sit at room temperature. Replace raw eggs with either a pasteurized egg substitute or with eggs that have been pre-pasteurized. You can pasteurize eggs at home by heating them until they adhere to the surface of a spoon (slowly heat the eggs to 160°F, or 71°C). In some eggnog recipes, the entire batch is cooked to destroy bacteria. In preparing eggless nog, French vanilla pudding makes a good egg substitute. If you’d like to make dairy-free eggnog, replace the milk with fresh or canned coconut milk. Nutritional Highlights Eggnog, 1 cup (254g) Calories: 342 Protein: 9.7g Carbohydrate: 34g Total Fat: 19g Fiber: 0.0g *Excellent source of: Calcium (330mg) *Good source of: Magnesium (47mg), Potassium (420mg), and Vitamin A (894 IU) *Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

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