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Aged Eggnog Recipe

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

Instructions

  1. Separate the eggs and store the whites for another purpose.
  2. 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."
  3. Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
  4. 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, there's nothing that says you couldn't age it a year, but I've just never been able to wait that long. (And yes, you can also drink it right away.)
  5. Serve in mugs or cups topped with a little extra nutmeg grated right on top.