6 Eggs
3/4 Cup Rye or Bourbon
1/3 Cup Rum (light or dark)
1/4 Cup Sugar
1 Cup Whipped Cream
Fresh Grated Nutmeg to taste
Vanilla extract (optional)

Separate the eggs.
Beat yolks till thick and lemon colored. Add the combined boozes a tablespoon at a time while beating (this is an important step. Add the booze too fast and it will come apart later).
When all the hooch is incorporated, beat the whites till stiff. Then add the sugar to the whites and beat it in.
Combine the two mixtures. Stir in nutmeg and vanilla, then fold in the whipped cream.
That's it. And folks, no Reddi Whip, no Cool Whip. Get heavy cream and beat it with a whisk, egg beater or electric beater.
This is nutritious and has a real kick. Great on a cold day when the cheapass landlord has cut off the heat. Offer some to the inspector who comes after you call 311 to file a heat complaint...

As you can see, real cheapass. Cheaper and tastier than the stuff from the dairy section.
I have been making this for over 40 years. If you are concerned about bacteria with raw eggs, the booze will knock that out. I have some in the refrigerator from a batch made 2 years ago and it hasn't spoiled yet! The sugar here is slight, so if you like it sweeter, double it.

booze egg nog holiday