RICHMOND—The season of enjoying eggnog is here—inviting reunited friends and family to savor the flavors of tradition with a few safety tips in mind.

Central to holiday reunions for centuries, eggnog has enhanced countless jolly seasonal celebrations. The creamy, spiced beverage is believed to have originated from an early medieval “posset,” which was a mixture of eggs, milk and ale or wine.

American colonists enjoyed the drink of the Old World in the new, incorporating readily available rum and bourbon into their recipes. Many braved the winter weather to visit loved ones during the holidays and warmed up to a cup of rejuvenating eggnog after their journeys, according to the Virginia Egg Council.

Eggs were in short supply then and stored to last through the winter, so sharing this beverage was likely a sign of friendship and affluence.

Long praised for their nutritional value, eggs contain eight essential nutrients. The American Egg Board reminds consumers that eggs also serve as a good source of high-quality protein.

Today, almost 110 billion eggs are produced in the U.S. annually. About 743 million are laid by Virginia hens, ranking the state at No. 24 in national egg production, per the Virginia Egg Board’s 2022 Annual Report.

Smithsonian Magazine reported last year that Americans consume more than 15 million gallons of eggnog annually.
Families can honor the holiday beverage on National Eggnog Day, Dec. 24, or enjoy homemade creations throughout the year.

Homemade eggnog can be customized with milk, sugar and spices of choice, but incorporating its star ingredient requires careful preparation to achieve the right consistency and eliminate food-safety concerns.

Eggnog can be safely made at home by using whole, liquid or pasteurized eggs. Pasteurized eggs are found next to regular eggs at the store. Egg substitutes also can be used without further cooking, according to University of Minnesota Extension.

To pasteurize raw eggs, cook with sugar and milk to a minimum temperature of 160°. The egg mixture should thicken enough to coat a spoon.

The Centers for Disease Control and Prevention recommend refrigerating foods containing eggs promptly after cooking. If making a large batch of eggnog, separate it into smaller containers for faster chilling.

Eggnog and other recipes can be found here: virginiaeggcouncil.org/recipes.

Media: Contact Mary Rapoport, Virginia Egg Council, at 540-345-3958.