Commercial eggnog definitely uses pasteurized and sugared egg yolks (generally in small quantities); they come as a homogenized liquid. For home cooks who don't

Commercial eggnog definitely uses pasteurized and sugared egg yolks (generally in small quantities); they come as a homogenized liquid. For home cooks who don't have access to pasteurized (or to pasteurize) eggs, or don't want to have alcohol in their drinks for the raw "real" stuff, you can always make a cooked custard base, strain it to remove any coagulated bits, and then thin it with additional dairy before serving.