I was listening to NPRs Science Friday today where they had a piece on Eggnog and Salamonilla.

Apparently the lab people at Rockefeller University have been making -- and drinking -- an eggnog that is made before Thanksgiving and drunk 4-6 weeks later at the Christmas Party. SInce it's made with a dozen raw eggs and sits for so long they wondered why no one ever got sick. Did the booze have some antibacterial effect?

I had to check out their Daily Video site to see the results of their tests. See the link provided. Below is THE recipe:

Dr. Rebecca Lancefield's Eggnog Recipe

Friday, December 19th, 2008--

Ingredients

1 dozen eggs

1 quart heavy cream

1 quart light cream

1 pint bourbon

1 quart rum

nutmeg

sugar to taste (1/2 - 3/4 lb)

Beat eggs, add bourbon and rum slowly with stirring to prevent precipitation of egg proteins. Beat heavy cream separately until it peaks and add to the egg/bourbon/rum mix.

Add the light cream with stirring. Add the sugar to taste with mixing (1 pound/batch), then add nutmeg to taste.

Leave standing at least overnight with lid slightly ajar in refrigerator. Serve after at least 3 weeks in the cold.

Here is a link that might be useful: Eggnog Experiment