Aged Eggnog

• portions: 8 servings
• temps total: 14 days 15 minutes

Ingrédients

12 large eggs, pasteurized if you need peace of mind

1 pound sugar

1 teaspoon freshly grated nutmeg

1 pint half-and-half

1 pint whole milk

1 pint heavy cream

1 cup Jamaican rum

1 cup cognac

1 cup bourbon

1/4 teaspoon kosher salt

Instructions

Separate the eggs and store the whites for another application.

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 2 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.

Serve in mugs or cups topped with a little extra nutmeg grated on top.