Eggnog Safety

Current estimates show that there is a 1 in 10,000 chance
that the eggs in your nog could contain a harmful bacteria.
To avoid the possibility of food poisoning the Center
for Science in the Public Interest recommends that you
slowly heat the eggs to 160 F before using. Another way
to tell if the eggs are ready is if they coat a metal spoon.
Eggnog made in dairies is usually pasteurized, which
means that harmful bacteria have already been eliminated
through a heating process. It generally is also sans alcohol.
So when you whip up a batch of eggnog play it safe.
Heat your eggs, buy it from a dairy or use the "eggless eggnog" recipe.

Eggless Eggnog

8 cups milk
1 3 oz package of French Vanilla Instant pudding
1/2 cup sugar
2 tsp vanilla
1/2 tsp of nutmeg

In a large bowl, mix the pudding with 1 cup of the milk.
When pudding is formed, add in the
remaining ingredients and mix very well. Chill.

Simple Egg Nog

4 eggs
1/4 cup sugar
1 quart milk, chilled
1 1/2 tsp vanilla
1/4 tsp salt
1/2 tsp Nutmeg
Beat three whole eggs and 1 yolk until very thick and
light in color. Add 1 2/3 tablespoons sugar, beating
in thoroughly. Stir in milk, vanilla, and salt and pour the
mixture into glasses. Beat remaining egg white until
almost stiff, add remaining sugar and beat until peaks
appear. Top each glass of eggnog with a spoonful of
meringue, sprinkle with nutmeg and serve immediately.

Another Version

6 eggs
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 quart milk
1/3 pint heavy whipping cream
1 pinch ground nutmeg
1 pinch salt

Beat eggs; mix in condensed milk, vanilla, quart of milk
and salt. Beat the whipping cream until soft peaks form.
Fold in to egg and milk mixture and sprinkle with nutmeg.
Serve chilled.