I love eggnog, making eggnog, and sharing it with friends! BC (before children) I would make the kind with whipped egg whites that were folded back into the mixture for a lighter beverage.
Having kids now, especially two of whom are allergic to raw egg whites, I've switched to a cooked, more custard-like, nog recipe. Cooked eggnog also eliminates worries about salmonella from raw eggs. I love the "old school" (classic) ways of making eggnog, so this recipe is very close to the one served in Colonial Williamsburg.
Wolf’s Wonderful Nog
1 cup sugar
pinch of kosher sea salt
1 vanilla bean, split (or 1 tsp vanilla extract/paste, added after the cooking process)
2 cups whole milk
2 cups heavy cream
1 cup bourbon
1/2 cup rum
nutmeg to taste
Whisk together the eggs, sugar, and salt in a saucepan. Add in milk and vanilla bean, then cook over medium heat, stirring often, until the mixture becomes thick, coating the back of a metal spoon. Do not allow to come to a boil. Remove from heat, scrape any remaining vanilla bean flecks from the pod back into the pot, then discard the bean pod. Strain the mixture through a fine mesh colander to remove any unintended bits of scrambled egg. Stir in the 2 cups of cream and add the nutmeg. If you are using vanilla paste or vanilla extract, add it at this time, then allow the mixture to cool. Add bourbon and rum, then cover with plastic wrap and chill at least four hours (overnight is better) to allow the nutmeg and vanilla to fully infuse the nog with flavor. Serve with a dollop of whipped cream and some chocolate shavings, if desired.
Badgeless by choice. I'm freee! Freeee!!