Eggnog shows up in cartons, in punch bowls and in pitchers on the porch, so it’s easy to forget it’s a milk, cream and egg drink. That mix is why the answer isn’t as relaxed as it is for a bottle of soda, and why store-bought and homemade eggnog aren’t quite the same question.
Does eggnog need to be refrigerated?
The short answer: Yes. Store-bought eggnog is sold refrigerated and should stay that way, and homemade eggnog should be made with a cooked base or pasteurized eggs and kept refrigerated. Neither should sit out for more than 2 hours, or 1 hour above 90°F. Alcohol doesn’t replace refrigeration.
For a complete pantry storage reference, see our Food Storage Guide.
Does Eggnog Need to Be Refrigerated: At a Glance
Store-bought eggnog
Yes, keep it refrigerated. Organic Valley’s page says “Keep refrigerated”
Homemade eggnog
Yes, and chill it promptly. Utah State’s recipe says to cover and chill 4 to 24 hours before serving
Almond milk and other non-dairy nog
Check the carton. Almond Breeze Almondmilk Nog is listed as a refrigerated almond milk, and its listing says keep refrigerated
Out of the fridge
2 hours at most, or 1 hour above 90°F, per USDA
Adding alcohol
Doesn’t replace refrigeration, per Utah State
Overnight on the counter, porch or garage
Discard it. Refrigerating it afterward doesn’t undo time at room temperature
Key Takeaways
Store-bought and homemade eggnog both belong in the refrigerator, and neither should sit out for more than 2 hours.
Store-bought eggnog is typically pasteurized, according to Ohio State. Homemade eggnog is only as safe as the eggs and the cooking.
FDA and USDA recommend cooking the egg base to 160°F even when you use pasteurized eggs, per Ohio State. Some extension guidance treats pasteurized egg product as not needing further cooking.
Alcohol can inhibit bacterial growth but can’t be relied on to kill bacteria, so it doesn’t replace the refrigerator.
Non-dairy nogs follow their own labels. Almond Breeze Almondmilk Nog is listed as a refrigerated almond milk, and its listing says to keep it refrigerated.
A porch, garage or car trunk isn’t a refrigerator. A cooler with ice is the better stand-in.
Why the Egg Base Matters More Than the Carton
Ohio State’s Chow Line column, citing FoodSafety.gov, says homemade eggnog should be made with a cooked egg base. The base should be gently cooked to an internal temperature of 160°F while stirring constantly, then chilled before it goes into the milk and other ingredients. It adds that even when you use pasteurized eggs or egg substitute, “both FDA and USDA recommend that you still cook the egg base mixture.” Some extension guidance goes the other way. Utah State’s recipe skips the cooking step when you use pasteurized egg product, and a Food Safety News summary of University of Minnesota Extension guidance reports that using a pasteurized product means no further cooking is necessary. Cooking is the more cautiou
