I've always been under the strong impression that raw-egg-eggnog is overwhelmingly the default, and the only eggnog that is cooked/pasteurized is the store-bought stuff. After all, what's the point of making your own eggnog otherwise?
https://www.foodnetwork.com/recipes/baltimore-eggnog-3415575
Probably not as food safe as the aged version, but still quite tasty. Not eggy. However the linked article says "The USDA estimates that one in every 20,000 eggs contains salmonella bacteria, which means that the average consumer would encounter a contaminated egg once every 84 years."
You can buy pasteurized eggs at the grocery store, and some people claim you can pasteurize eggs at home (though the USDA says otherwise). In that case the eggs and milk would be pasteurized, but the eggnog itself would be uncooked.
how do you blend it? a lot of recipes call for an immersion blender..