For centuries our English ancestors made a similar milk and egg beverage that was cooked and served warm. Today it is a popular holiday drink made with raw eggs and served chilled, sometimes with spirits added. While adding alcohol may inhibit bacterial growth, it cannot be relied upon to kill bacteria which may be present in raw eggs. Refrigerate it at once. When refrigerating a large amount of eggnog, divide it into several shallow containers so that it will cool quickly.
Commercial eggnog is prepared with pasteurized eggs and requires no cooking.
Eggnog made with egg substitutes is also safe since these frozen commercial products have been pasteurized. Hollandaise sauce and chocolate mousse usually are made with raw eggs. Update these recipes for safety's sake. A safe Hollandaise sauce can be made with egg substitutes and margarine. This version has the added bonus of containing no cholesterol.