Q: It’s Christmas and Rawlins County residents are home with their families instead of asking questions to the Extension office! So here are a couple holiday food tips to help everyone get through the holidays!
A: Homemade eggnog is a tradition during the holiday season. But each year this creamy drink causes many cases of Salmonella. The ingredient responsible? Usually raw or undercooked eggs. To prevent this ingredient from causing harmful infections, you may try replacing the raw eggs with pasteurized eggs or egg substitute. Another option is to make a cooked egg base by gently cooking the eggs and half of the milk to 160 degrees F. Chill and add remaining ingredients. A safe, friendly eggnog recipe for all to share:
Eggnog
1 quart 2% milk
6 eggs
¼ tsp salt
½ cup sugar
1 tsp vanilla
1 cup whipping cream, whipped
Ground nutmeg
Heat milk in a large saucepan until hot. (Don’t boil or scald.) While milk is heating, beat together eggs and salt in a large bowl, gradually adding the sugar. Gradually add the hot milk mixture to the egg mixture while stirring continually. Transfer the mixture back to the large saucepan and cook on medium-low heat. Stir constantly with a whisk until the mixture thickens and just coats a spoon.
Check with a food thermometer to ensure the temperature reaches 160 F. Stir in vanilla. Cool quickly by setting pan in a bowl of ice or cold water and stirring for about ten minutes. Cover and refrigerate until thoroughly chilled, several hours or overnight. Pour into a bowl or pitcher. Fold in whipped cream. Dust with ground nutmeg and enjoy.
