How can you make eggnog without raw eggs?

A few years ago, cooked versions of the holiday beverage popped up in response to health concerns, but epicurious.com’s files contain a simpler solution by way of House & Garden’s Drink Guide.

“Instant Eggnog” is made with French vanilla ice cream, the flavor containing cream, sugar, vanilla and, yes, egg – all the goodies in the real thing.

Just add the hooch and you’re good to go.

Put two quarts of French vanilla ice cream in a punch bowl. Stir in a bottle of bourbon (750 ml) and half a cup of dark rum. Grate nutmeg over the top and serve in 4-ounce punch glasses to make about 25 servings.