According to the US Department of Agriculture, Americans will consume 60 million quarters of eggnog this holiday season. Amy Keatings, R.D., a CR nutritionist says that this indulgence should be had in moderation. The recommendation is to be aware of serving size and ingredients especially the raw eggs. James E. Rodgers, Ph.D, director of food safety, research and testing for Consumer Reports said that eggnog made with raw, unpasteurized eggs can cause salmonella and can affect anyone but young children, older adults and pregnant women are at a higher risk. Consumer Report recommends if you are going to make your own eggnog to use pasteurized liquid eggs, which are sold in a carton or heat the raw eggs to 160 degrees F to kill the bacteria.