I made eggnog for years, with raw eggs, before they started posting signs like this: "For your safety, we are required to cook all our eggs well done. Thank you for your understanding." Okay, fine. Thankfully, I've never been poisoned by an egg. Maybe it's because I'm particular about where I buy and eat my eggs.
In my youth, before the all-popular protein powders that now flood the market and before "raw eggs will kill you," I used to make my own instant protein breakfast drink that included a raw egg. Yeah, just call me Rocky.
Anyway, I would make up a batch of eggnog three weeks in advance and store it in the fridge. I left it there for three weeks because that seemed like the right amount of time for the flavors to marry and smooth out to perfection. I always thought if there was anything growing in there that the booze would, somehow, kill it. I'm glad that's been confirmed.
Because of all the hubbub and fear of salmonella contamination, I began cooking the eggs (like you'd make custard) to a safe temperature, so it would no longer be a concern. It was still good, just not as good as the one made with raw eggs.
BTW, fresh eggs don't float.
Ever since we became aware of salmonella in eggs, people have been wary of using them raw in the season's favorite libation. This might be of interest as the subject comes up every year around this time. It's an eyeopener.
Will Eating Raw Eggs Kill You? >
https://dranthonygustin.com/raw-eggs-kill-you/
Yet Another Reason To Spike That Eggnog >
https://www.sciencefriday.com/videos/yet-another-reason-to-spike-that-eggnog/
As far as commercial eggnog goes, this one is my favorite: Organic Valley Eggnog is made with real and sustainably sourced ingredients: farm-fresh organic milk, cream, egg yolks, unrefined cane sugar, fair-trade organic vanilla extract, and nutmeg. It's nutty, smooth, nicely spiced, and tastes like Christmas. Of course, I doctor it with bourbon, añejo rum, and a slash of SoCo.
Bella
