I've actually made "instant" egg nog right in the cocktail shaker... and it's been a hit https://www.foodnetwork.com/recipes/baltimore-eggnog-3415575 https://w

I've actually made "instant" egg nog right in the cocktail shaker... and it's been a hit https://www.foodnetwork.com/recipes/baltimore-eggnog-3415575 https://www.foodnetwork.com/recipes/baltimore-eggnog-3415575 Probably not as food safe as the aged version, but still quite tasty. Not eggy. However the linked article says "The USDA estimates that one in every 20,000 eggs contains salmonella bacteria, which means that the average consumer would encounter a contaminated egg once every 84 years."