Dairy & Eggs

Homemade Eggnog

Sourced from ACOG/WHO/CDC guidelines • Updated June 2026

🔴 Avoid Entirely

Safety Status: Avoid Entirely

Traditional homemade eggnog is classified under the avoid category during pregnancy.

According to guidelines from the U.S. Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC), homemade eggnog made with raw eggs is a primary source of Salmonella enteritidis infections. Salmonella is a bacterium that can be present inside raw eggs, even if the shell is clean and uncracked.

Salmonellosis (Salmonella food poisoning) causes severe vomiting, diarrhea, high fever, and abdominal cramps. In pregnant individuals, severe dehydration and high fever can lead to pregnancy complications, including uterine irritability, cramping, or preterm labor.

Furthermore, traditional homemade eggnog often contains alcohol (such as rum, brandy, or bourbon). Alcohol must be avoided entirely during pregnancy as it crosses the placenta, presenting severe risks of neurodevelopmental issues and Fetal Alcohol Syndrome.

Safe Alternatives & Cooking Rules

You can safely enjoy eggnog during the holiday season with these options:

Commercially Pasteurized Eggnog: Purchase store-bought eggnog from the dairy section of your supermarket. Commercial eggnog is pasteurized, which involves heat-treating the beverage to kill all harmful bacteria, and is non-alcoholic.
Make a Cooked Custard Base: If making eggnog at home, use a recipe that requires cooking the egg and milk mixture. Heat the liquid slowly until it reaches an internal temperature of 160°F (71°C) or coats the back of a spoon. This temperature destroys Salmonella, making the mixture safe.
Use Pasteurized Liquid Eggs: Substitute regular raw eggs with commercially pasteurized liquid eggs in your recipe.

Kitchen Hygiene & Storage

When preparing cooked eggnog:

Use a Food Thermometer: Do not guess the temperature of your eggnog base. Use a digital food thermometer to confirm it has reached 160°F (71°C).
Wash Hands and Utensils: Wash your hands, bowls, and whisks thoroughly with warm soapy water after handling raw eggs.
Refrigerate Promptly: Keep pasteurized eggnog refrigerated at or below 40°F (4°C) and consume it within 3 days of preparation.

Safe Alternatives

Commercially pasteurized, non-alcoholic eggnog, or homemade eggnog made with a cooked custard base (heated to 160°F / 71°C) using pasteurized eggs.

OB-GYN Clinical Tip

Do not drink traditional homemade eggnog at holiday parties. Adding alcohol (rum, whiskey, or brandy) to homemade eggnog does not kill Salmonella bacteria and does not make it safe. Additionally, alcohol must be avoided completely during pregnancy.

⚠️ Medical Safety Note Always wash fresh fruits and vegetables thoroughly, ensure meats and seafood are cooked to recommended internal temperatures, and verify that dairy products are fully pasteurized before consumption.

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Pregnancy FAQs: Homemade Eggnog

Q1: Can I drink homemade eggnog while pregnant?

No. Traditional homemade eggnog is made with raw eggs, posing a high risk of Salmonella contamination. You must avoid it entirely.

Q2: Does adding alcohol make homemade eggnog safe?

No. The alcohol content in eggnog is not strong enough to kill Salmonella bacteria. Furthermore, alcohol is contraindicated during pregnancy due to the risk of Fetal Alcohol Spectrum Disorders (FASD).

Q3: How can I make safe eggnog at home?

You can make safe eggnog by heating the milk and egg mixture slowly to a temperature of 160°F (71°C) to create a cooked custard base, which destroys any bacteria, or by using pasteurized liquid eggs.