Aged eggnog

• Refrigerated

  • 12 Eggs, large

• Baking & Spices

  • 1/4 tsp Kosher salt
  • 1 tsp Nutmeg
  • 1 lb Sugar

• Dairy

  • 1 pint Half-n-half
  • 1 pint Heavy cream
  • 1 pint Whole milk

• Beer, Wine & Liquor

  • 1 cup Bourbon
  • 1 cup Cognac
  • 1 cup Jamaican rum

Found on altonbrown.com

Description

Ingredients

• 12 large eggs (pasteurized if you need peace of mind)
• 1 pound sugar
• 1 pint half-n-half
• 1 pint whole milk
• 1 pint heavy cream
• 1 cup Jamaican rum
• 1 cup cognac
• 1 cup bourbon
• 1 teaspoon freshly grated nutmeg (plus more for serving)
• 1/4 teaspoon kosher salt

Directions

• Separate the eggs and store the whites for another purpose. Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid ribbon. Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture. Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, theres nothing that says you couldnt age it a year, but Ive just never been able to wait that long. (And yes, you can also drink it right away.) Serve in mugs or cups topped with a little extra nutmeg grated right on top.