I've only found one commercial Eggnog without Carrageenan so far, and that brand had a slight medicinal taste (eww!) DH is bringing home eggnog every time he shops, the tries hiding it out of sight in the fridge, sneaking drinks while I'm in another room (I find the coated glass, even triple rinsing won't get rid of that carrageenan residual!)
So of course my season cravings are triggered, so off to search for eggnog recipes that can be adapted to using Half and Half (since we can still find some without carrageenan, unlike most commercial creams). Oh, and without getting into the "salmonella in raw eggs is/isn't dangerous" debate, I prefer my eggnog warm anyway, so problem solved!
In a 2 qt double boiler, beat three large'ish eggs until they're mixed as possible. Add 1 pint Half and Half (I guess it's no surprise I'm not brand loyal, I just use any Half and Half I'm lucky enough to find without pain-inducing carrageenan), and at least 1/4 cup sugar or equivalent sweetening.
Alternate whisking with grating whole nutmegs over pot (DH had some powdered nutmeg he bought quite a few years ago, while I had a few whole nutmegs left from many, many years ago - I let him smell mine after I grated through half of it - he said: "wow!") I grated one entire nutmeg into it, maybe if my nutmeg were fresher I could have gotten away with half a nutmeg ^_^
Once the eggnog started steaming, I turned off the heat, added 1 teaspoon of real vanilla extract, a pinch of salt (because I always add a pinch of salt to everything sweet, to prevent it from tasting hollow [quote from my mother LOL), then decided it needed a bit of butter.
Strain through a metal sieve to remove the eggy bits, I thought it was awesome, but DH is so used to commercial eggnog that he thought it wasn't sweet enough. Plus he's very particular about whether drinks are hot or cold, and he grew up drinking store-bought cold eggnog. Oh well, more for me, but next time I'll try a bit more sugar, and chill it.