It's a question that many people have on their minds this season: Does spiking the homemade eggnog safeguard it against salmonella? Eggnog expert and microbiologist Vince Fischetti of The Rockefeller University in New York runs some tests to find out.
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.