Well sure that’s pretty obvious that throwing in some rum or bourbon always makes Jesus’s birthday eggnog better. But does it protect it homemade eggnog from salmonella? Thankfully, NPR’s SciFri is on the case. Unfortunately, the video isn’t emeddable, but they seem to indicate that putting strong booze in the eggnog does help ward off salmonella. With the recipe below, the nog will have about 20% alcohol in it, which is generally too high for salmonella to grow.
No bacteria and it gets you drunk!? What more could you want.
Dr. Rebecca Lancefield’s Eggnog Recipe
1 dozen eggs
1 quart heavy cream
1 quart light cream
1 pint bourbon
1 quart rum
sugar to taste (1/2 – 3/4 lb)
Beat eggs, add bourbon and rum slowly with stirring to prevent precipitation of egg proteins. Beat heavy cream separately until it peaks and add to the egg/bourbon/rum mix.
Add the light cream with stirring. Add the sugar to taste with mixing (1 pound/batch), then add nutmeg to taste.
Leave standing at least overnight with lid slightly ajar in refrigerator. Serve after 2-3 weeks in the cold.