What's the difference between cooked and uncooked eggnog? I am planning on making eggnog for the first time, and in looking across recipes I am finding both “cooked” and “uncooked” recipes. For example, Alton Brown's eggnog recipe on Food Network has both an uncooked variant (first half) and a cooked variant (second half).

I do not have much experience seeing eggnog made and have not tasted it before. I grew up in a country where eggnog is not a thing (Australia) meaning I have not grown up around people making it, and am living in another where that still seems true (the UK).

What's the difference between cooked and uncooked? What should I know when making a choice between which version to make? Is this just a personal preference thing?

Chef Treble comments on cooked having a richer flavour, at least for one recipe. I have read about people recommending pasteurised eggs for eggnog, and UMN says in their article about making safe eggnog that “using a pasteurized product means that no further cooking is necessary.” Should the uncooked version only be using pasteurised eggs, or something like that?
Cooked or Uncooked eggnog is a safety decision.In US you get pasteurised eggs generally, unless you are in a raw food store or something. With pasteurised eggs you can use then raw in recipes without worry. In some other countries (like in India where I am now) eggs are not pasteurised. So to kill the salmonella etc, it is required to bring the eggs to above 160F in recipes. This you can see in Tiramisu recipes also where it similarly starts with a custard.