Eggnog is a rich, dairy-based beverage traditionally consumed during the winter holidays, made with milk, cream, sugar, and spiced with nutmeg. The safety of drinking eggnog during pregnancy rests entirely upon two specific ingredients: the preparation of the eggs and the presence of alcohol. Understanding the potential risks associated with these components is the first step in determining whether this seasonal treat is safe to enjoy.
Addressing the Primary Concern: Raw Eggs and Pasteurization
A significant risk in traditional eggnog recipes comes from the use of raw or undercooked eggs. Raw eggs can harbor the bacteria Salmonella, a pathogen that causes food poisoning, also known as salmonellosis. Pregnant individuals face a higher risk of developing severe foodborne illness because pregnancy naturally changes the immune system’s ability to fight off infection.
Contracting salmonellosis can lead to severe symptoms like fever, diarrhea, and abdominal cramps, which can sometimes require hospitalization. While the illness itself may be contained to the pregnant individual, a high fever or dehydration from the infection can pose indirect risks to the developing fetus. If unpasteurized milk or cream is also used, a less common but more serious concern is the presence of Listeria bacteria, which can cause listeriosis, an infection that can lead to miscarriage, stillbirth, or severe illness in the newborn.
Fortunately, most commercially available eggnog sold in grocery stores in the United States is made with pasteurized eggs and dairy. Pasteurization is a heat-treatment process that effectively eliminates harmful microorganisms like Salmonella and Listeria. The United States Department of Agriculture (USDA) requires that store-bought eggnog made with “egg product” use pasteurized ingredients, significantly reducing the food safety risk.
Addressing the Secondary Concern: Alcohol Content
The second major health concern in eggnog is the alcohol content, as the drink is often traditionally “spiked” with spirits like rum, brandy, or bourbon. Medical organizations, including the Centers for Disease Control and Prevention (CDC), state there is no known safe amount of alcohol consumption at any point during pregnancy. Alcohol passes directly from the pregnant individual’s bloodstream through the placenta to the developing fetus.
This exposure can result in a range of lifelong physical, behavioral, and intellectual disabilities known as Fetal Alcohol Spectrum Disorders (FASDs). The most severe form, Fetal Alcohol Syndrome (FAS), is characterized by poor growth, abnormal facial features, and central nervous system damage. Since the fetal brain develops throughout pregnancy, consuming alcohol at any time can potentially cause injury.
Safe Alternatives and Preparation Methods
Safely enjoying eggnog while pregnant requires confirming that both the egg and alcohol risks have been mitigated. When purchasing store-bought eggnog, always check the carton label to confirm it explicitly states “pasteurized” and is labeled as “non-alcoholic”. Pasteurization ensures the eggs and dairy are free of harmful bacteria, and the non-alcoholic designation removes the risk of prenatal alcohol exposure.
If you prefer a homemade version, ensure the recipe uses a cooked custard base, where the egg mixture is heated to an internal temperature of 160°F (71°C) while stirring continuously. This temperature is sufficient to kill any potential Salmonella bacteria. Alternatively, you can use commercially pasteurized eggs or egg substitutes, which are available in many grocery stores.
For those looking for a similar flavor profile without the dairy or egg component, several commercially available alternatives exist. Products like “soy nog” or “rice nog” provide the familiar holiday spices and creamy texture with lower fat content. These alternatives offer a simple and convenient way to enjoy a festive drink.