As if the chicken had nothing to do with it!
My friend, Debbie, makes eggnog as follows:
12 egg yolks, 1 qt whole milk, 2 C sugar, stir it all up until the sugar dissolves and add a fifth of rum. Then whip a qt of heavy cream and fold it in.
Nothing is heated. She says it is just important to keep it chilled. She doesn't always add the entire fifth of rum, but she says her mother does.
Her mother is from Alabama.
We thought if there were any leftovers, you could use it to make french toast on Christmas morning.
My sister is the eggnog person in the family, so perhaps she will weigh in here.
Eggnog person weighing in here (and weighing more I'm sure after this eggnog season)
The one time I made eggnog from scratch it was na-stee. The recipe wanted you to separate the eggs and whip the whites. When you had the yolks, sugar, cream etc combined then you gently folded in the beaten whites and added the whiskey. Then the beaten whites separated from the rest of the liquid and floated to the surface so that by the time you served it you had decent eggnog with a 3" thick layer of raw merangue on top. Not very festive.
this recipe sounds like a fabulous alternative to Organic Valley, though generally I prefer it unsullied with alcohol. You can drink more.