cream blended into the beverage, particularly when the goal is to create a chilled drink. Some recipes call for condensed milk or evaporated milk in addition to milk and cream. Acidophilus milk, a fermented milk product, has been used to make eggnog. While some recipes call for unwhipped heavy cream, in some recipes, whipped cream is added to the mixture, which gives it a frothier texture. Various sweeteners are used, such as white sugar, brown sugar and maple syrup. There are variations in ingredients in different recipes. Traditional eggnog has a significant fat content, due to the use of cream, and a high sugar content. Ingredients vary significantly between different recipes. Alcohol used in different national and regional versions of eggnog include brandy, cognac, bourbon, whiskey, sherry, rum and grain alcohol. Canadian chef Heidi Fink states that one of the reasons people are making less homemade eggnog is that the beverage is expensive to make, due to its use of substantial quantities of cream, eggs, and spirits. Concerns about the safety of raw eggs may be another reason for the decline in homemade eggnog making. Commercially prepared Modern commercial eggnog manufacturers add gelatin and other thickeners, a cost-savings measure that enables manufacturers to produce a thick beverage while using less egg and cream. "Commercial eggnog tends to contain less eggs than homemade nog". In the US, FDA regulations only require that 1.0 percent of a product's final weight be made up of egg yolk solids for it to bear the eggnog name. Under current U.S. law, commercial products sold as eggnog are permitted to contain milk, sugar, modified milk ingredients, glucose-fructose, water, carrageenan, guar gum, natural and artificial flavorings, spices, monoglycerides, and colorings. In Canada, the National Dairy Code defines eggnog as: "food made from milk and cream containing milk and cream which has been flavored and sweetened. The food shall contain not less than 3.25 per cent milk fat and not less than 23 per cent total solids." In Canada, if a commercial product does not contain eggs, it cannot be called "eggnog". Ready-made eggnog versions are seasonally available with different spirits, or without alcohol, to be drunk as bought or used as "mixes" with all the ingredients except the liquor, to be added as desired. While eggnog is mostly available from American Thanksgiving through to Christmas, in some regions a marshmallow-flavoured version is sold at Easter. In the