Back in the day in England, they would milk the cow directly into the punch bowl -- talk about local!
This eggnog recipe incorporates heavy cream, milk and half and half purchased from area farmers. We're also using a local spirit for the booze: W. H. Harrison Bourbon, made in Brazil, Indiana.
I would always use the freshest, local eggs for eggnog. If you have any suspicion that the eggs might be old, don't use them raw.
This recipe uses the Sweet Seasons Spice Blend.