Homemade eggnog how long does it last

If you would like to learn a thing or two about storage, shelf life, freezing, and going bad of eggnog , this article is here to help. The main ingredients of Eggnog or milk punch are milk, eggs or only yolks and whipped cream. Before you can refrigerate it, make sure it cools down a bit. Then pour the leftovers to an airtight container or a mason jar, seal tightly, and chuck in the fridge.

When it comes to store-bought eggnog, it usually comes in a Tetra Pak, which you can easily reseal. When it comes to storing the beverage in the fridge, remember that the fridge door is the place where the temperature fluctuates the most. You can freeze eggnog, but like with other dairy beverages like buttermilk or sour cream , there will be separation and some lumps after thawing.

Sure, you can shake it or blend it, but that will only help to a certain degree. The resulting consistency after blending depends on the recipe, so you need to test that out on your own. But it will certainly work as a creamer, or in baked dishes like pumpkin pie.

If you want to use it as a creamer, you need to be able to get a small amount for your coffee easily. That means freezing using an ice cube tray is the way to go. Make sure the container is sealed tightly before you put it into the freezer. And remember to leave some headspace, as the liquid will slightly expand.

Egg substitutes can also be used. These products have also been pasteurized. Using a pasteurized product means that no further cooking is necessary. At this temperature, the egg mixture thickens enough to coat a spoon. Follow the recipe carefully. Refrigerate it at once. When refrigerating a large amount of cooked eggnog, divide it into several shallow containers.

Then it will cool quickly. If a recipe calls for folding raw, beaten egg whites into the eggnog, use pasteurized eggs.

It has not been proven that raw egg whites are free of Salmonella bacteria. If you purchase eggnog from your local grocery store, the eggnog has been prepared with pasteurized eggs.

But, I digress. Another great perk of having this festive drink around is all the holiday baking that can be done. Because what better way is there to enjoy eggnog than with an eggnog bundt cake or eggnog dip? As you can probably already tell from my shameless enthusiasm, I loved it.

I even went a little crazy and used a whole cup of rum in mine, because why not? There has to be some perks to being the resident chef, amirite?! So if you do include this holiday drink recipe in your plans this season, I would love to hear your thoughts in the comments! This eggnog recipe is made the classic way, which means that it does use eggs and it is not cooked.

I know the idea of drinking raw eggs can be a little scary, but the secret to your safety is in the rum. Because bacteria, including Salmonella, cannot live in alcohol. And the more rum you use, the longer the eggnog will stay fresh in your fridge heck, it may even get better with time! When adding rum to your eggnog, keep in mind that how much rum you use will determine not only the flavor but also how long the eggnog will stay fresh in your refrigerator.

And if you use 1 cup or more, the eggnog should keep for a few weeks and even thicken a little over time. If the alcohol is a concern, search for an eggnog recipe that is cooked and substitute the rum for a rum emulsion. I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist.