While on our honeymoon, we found a cookbook in New Orleans (pre-Katrina), called River Road Recipes. And one of those recipes was for homemade eggnog. Ever wonder how eggnog can be safe with raw eggs? Sugar. And, in this case, a lot of alcohol! And time to ferment -- be careful, it's takes a week for it to reach culmination.
Beat egg yolks. Add brandy and rum gradually (1 tbsp at a time), while beating constantly. Add 1 pint of unwhipped cream and the well-beaten egg whites. Continue beating and add sugar and another pint of unwhipped cream. Sprinkle with nutmeg to taste. Allow to ferment for one week. Shake in bottle before serving.