See, the alcohol IS important in eggnog

Microbiologist Tests Safety Of Spiked Eggnog[*1] , from ScienceDaily:

The experiment, which was done by Rockefeller University professor Vincent A. Fischetti at the request of National Public Radio’s Science Friday program, compared the bacteria found in homemade alcoholic eggnog with those found in store-bought nonalcoholic nog. After culturing samples of both solutions and incubating them for 24 hours at 37 degrees Celsius — body temperature — Fischetti and his colleagues found that while the store-bought product was teeming with a range of bacteria, the homemade version was completely sterile.

So there!