UPDATE 1/7/2017: I've modified this a bit from the original post to make it simpler, a bit richer and more foolproof.
Eggnog is just a custard... and a really simple custard at that!
Usually I find eggnog overly sweet and bland. This recipe turns out well balanced and spiced.
This serves 6
Hope you enjoy!
Whisk until lighter in color and thickened. You should be able to see the folds of the yolks stay after you stop whisking.
I probably should add that if you decide to eat raw or undercooked eggs of any sort (ours included) you're taking a risk of getting salmonella or another no-fun inoculation. I always check to ensure the egg has no cracks before using raw eggs. You can do this by taking the eggs to a dark room and putting up a flashlight (or even the light on your phone). We always check for cracks when we package them, but they can crack in transport.... cracked eggs should never be eaten raw or undercooked.
Better yet -- if you have a sous vide machine, follow these simple instructions to fully pasteurize your eggs before using in any recipe like this
Note: I made this video before updating the recipe, so it uses cream and milk instead of half and half. It also doesn't have the cream of tarter.