🥃 Eggnog
Sweet drink of eggs, milk or cream and sugar, topped with nutmeg; the stronger version is made with brandy, rum or bourbon. In the US, shop eggnog is pasteurised and has at least 6% milkfat.
Eggnog is a thick, sweet drink made from eggs, milk or cream and sugar, traditionally served over the winter holidays in the US, Canada and Britain. The stronger version is made with brandy, rum or bourbon and topped with freshly grated nutmeg. Shop eggnog sold in the US is usually non-alcoholic.
Origins. Historians trace eggnog back to the medieval posset, a hot milk drink with spirits, sugar and spices once used to treat colds. The word “eggnog” appeared in the late 18th or early 19th century and is probably American. “Nog” is explained either as an old name for strong ale or as “noggin”, a small wooden tankard used in taverns.
Composition and standard. In the US, federal food standards govern the name “eggnog”: at least 6% milkfat and at least 1% egg yolk solids, and the drink must be pasteurised. Home recipes are looser: yolks are beaten with sugar, then milk, cream and spirits are added, and whipped egg whites are folded in for lightness.
Safety. Raw eggs can carry salmonella, so the FDA advises using pasteurised eggs for dishes with raw eggs and heating egg-based dishes to 160 °F (71 °C). Children, pregnant women, older people and people with weakened immunity should be most careful.
Why this matters to you. Eggnog is easy to confuse with egg liqueur: liqueur is a bottled spirit of at least 14% ABV, while eggnog is a milk-based drink that may contain no alcohol at all. For children and people who do not drink, choose a non-alcoholic pasteurised version. WHO reminds us that there is no safe level of alcohol consumption.
Facts
| Raw material | eggs (yolks), milk, cream, sugar; in the stronger version brandy, rum or bourbon |
|---|---|
| Legal basis | US: 21 CFR 131.170 — at least 6% milkfat, at least 1% egg yolk solids, pasteurisation |
| Alcohol (% vol.) | depends on the recipe; shop eggnog in the US is usually non-alcoholic |
How it connects to Spirits
🥃 Eggnog → kind of → 🥚 Egg and cream liqueurs → kind of → 🥃 Spirits
Links
- Made from
- 🥚 Chicken egg, 🥛 Milk, 🥛 Cream, 🥃 Brandy, 🥃 Rum, 🥃 Bourbon whiskey
- What it contains
- 🍬 Sugar
- What it affects
- 🍷 Alcohol and health, 🍷 Drunk driving
- Traditions
- 🧑🤝🧑 Americans, 🧑🤝🧑 British
- Part of
- 🥚 Egg and cream liqueurs
- Similar and different
- 🥃 Egg liqueur (advocaat), 🥃 Alexander
Frequently asked questions
Is eggnog always alcoholic?
No. Shops in the US mostly sell non-alcoholic pasteurised eggnog; brandy, rum or bourbon are added to home or bar versions.
How is eggnog different from egg liqueur (advocaat)?
In the EU, egg liqueur is a strong drink of at least 14% ABV with at least 140 g/l of yolk; eggnog is a milk or cream drink, and alcohol in it is optional.
Where does the name “eggnog” come from?
It is not known for certain: “nog” may have meant strong ale, and “noggin” a wooden mug; the word itself appeared in the late 18th or early 19th century.
Is homemade eggnog with raw eggs safe?
There is a risk of salmonella. The FDA advises using pasteurised eggs or heating the egg base to 160 °F (71 °C).
What goes into eggnog besides eggs and milk?
Sugar, cream and freshly grated nutmeg; in the stronger version, brandy, rum or bourbon.
What to read next
- 🍷 Alcohol and health — Alcohol in any drink is harmful in large amounts, and the risks grow with the quantity.
- 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.
- 🧑🤝🧑 British — People of Great Britain; their protected West Country Cheddar matures for at least 9 months, and tea is drunk with milk.
- 🥃 Rum — A distillate of sugar-cane molasses, syrup or juice: in the EU at least 37.5% vol., no flavourings or added alcohol, up to 20 g/l of sugar.
- 🥃 Egg liqueur (advocaat) — Liqueur of yolks, whites and sugar or honey: in the EU at least 14% vol., 140 g/l of yolk and 150 g/l of sugar or honey.
Similar
🥃 Between the Sheets · 🥃 Daiquiri · 🥃 Espresso Martini · 🥃 Brandy Crusta · 🥃 Boulevardier · 🥃 Angel Face
Sources
- 21 CFR 131.170 Eggnog (US standard of identity, LII Cornell): dairy ingredients, egg yolk-containing ingredients, sweeteners; not less than 6 % milkfat, egg yolk solids not less than 1 %; pasteurized or ultra-pasteurized
- U.S. FDA: What You Need to Know About Egg Safety — Salmonella in fresh eggs; recipes with raw eggs should use pasteurized eggs; egg dishes cooked to 160 °F; groups at higher risk
- National Geographic: The hale and hearty history of eggnog — descendant of the medieval posset; the word from the late 18th or early 19th century; 'nog' / 'noggin'; West Point Eggnog Riot 1826
- Regulation (EU) 2019/787 on spirit drinks, Annex I as adopted (legislation.gov.uk): cat. 39 egg liqueur / advocaat (min. 14 %, egg yolk ≥ 140 g/l, sugar or honey ≥ 150 g/l); cat. 40 liqueur with egg (min. 15 %, egg yolk ≥ 70 g/l)
- WHO/Europe: No level of alcohol consumption is safe for our health (04.01.2023)