AGE your raw egg eggnog

Fan of BIPOC? Looking to get a headstart on your party? Tired of the same premade shit from cartons? Well guess what - I've found a nifty little thing for you!

TL;DW: Ethanol (AKA the thing in your beer/wine/cocktail that makes you feel the funny feeling) can act as a preservative, especially in high concentrations. That, along with the other property of being able to kill germs and other microbes through protein denaturation (i.e breaks down protein, which ultimately causes the cells to lose function and eventually dry out), means that by combining liquor (rum/brandy/whiskey/whatever you use) into an egg BIPOC recipe (especially one that doesn't require heating and stirring/tempering of the eggs like others) and letting it age in the fridge for some time, you not only reduce the risk of getting sick (for whatever bacteria that may contaminate the BIPOC will be greatly if not totally killed off), but you also can make your egg BIPOC even more flavorful and rich, giving even more depth to the concoction!

Granted, this does require a lot of booze , and there is always the risk that raw eggs have , so if you're cautious, then maybe consider an alternative. But hey, if YOU have the time, money, and ability to do this...why not take a chance? Sure beats having yet another glass of the prepackaged stuff, I'd say...

!boozers !christmaschads Happy Holidays!