Yes, you can drink eggnog warm, but with some safety notes. Key points to consider

• Traditional eggnog can contain raw eggs, which raises a risk of Salmonella. If you’re making it at home with raw eggs, heat the base first to a safe temperature before serving. A common approach is to cook the egg base to about 160°F (71°C) to kill potential bacteria, then whisk in sugar and dairy, and reheat gently if desired. Pasteurized eggs or egg substitutes are safer options for a warm drink. [safety guidance, general food-safety sources]
• Store-bought eggnog is typically pasteurized, which makes it safer to drink warm directly. If in doubt, check the product label for pasteurization and any heating recommendations. [store-bought safety notes]
• Even when alcohol is added, it should not be relied upon to kill bacteria; heating the base to the proper temperature is the safer method. [food-safety guidance]

practical tips for warming eggnog

• Use a gentle method: warm on the stove over low heat or in short intervals in the microwave, stirring frequently to avoid scorching. Aim for a hot-but-not-boiling temperature, around 140–160°F (60–71°C). [general cooking guidance]
• Consider pasteurized eggs or ready-to-drink pasteurized versions to reduce risk. If you’re serving to young children, the elderly, pregnant people, or immune-compromised individuals, prioritize pasteurized ingredients or heated bases. [safety considerations]
• If you’re heating a homemade base, you can whisk in sugar first, then slowly heat until it reaches the target temperature, ensuring you don’t let it boil. After heating, you can add dairy, spices (like nutmeg or cinnamon), and optional spirits if desired. [method overview]

Bottom line

• Warm eggnog is fine and enjoyed by many, but for safety use pasteurized ingredients or heat the egg base to 160°F (71°C) before serving. Store-bought, pasteurized eggnog generally doesn’t require heating, though warming it can enhance flavor for some people. [safety guidance]