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    Cindy Buccini

    Cindy Buccini is editor of Bostonia, Boston University’s alumni magazine, and alumni publications. Before joining the BU staff in 2001, she was a local newspaper reporter for many years and was communications coordinator for the Massachusetts Board of Higher Education. She earned a bachelor’s degree in biology and a master’s degree in science journalism, both from BU.  Profile

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There are 7 comments on Eggnog: We Never Said It Was Health Food

  1. Thanks for the article and video to raise awareness of this important beverage. I have been making eggnog from scratch based on a Fannie Farmer cookbook recipe since the early 1980s. That cookbook’s recipe (11th Edition, ~1960s) is a little different than the recipe from the video and recent Fannie Farmer editions, but with the same delicious result.
    When I serve this to newcomers at our annual Christmas party (repeat guests are in the know) their eyes open wide and the say ‘wow, I didn’t know you could make eggnog at home!’ Once you’ve had homemade, the thick, overly sweet, guar gum and maltodextrin/starch -infused stuff from a carton at the supermarket is hard to bear!!
    Happy New Year!

    1. Hi Kyle,

      I understand that people have concerns about using raw eggs, and using pasteurized eggs is certainly an option to help allay those concerns.

    2. There’s enough alcohol in the original Fannie Farmer recipe to kill off anything. HOWEVER it’s also why being “aged” in the fridge is important as it gives the booze time to work its magic. You can’t use “Eggbeaters” and expect the recipe to turn out as intended

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