Eggnog

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.

Notes

• Source: https://altonbrown.com/recipes/aged-eggnog/
• “you’ll want at least 20 percent alcohol by volume to stamp out any microbial baddies the raw eggs might have brought on board”
• “my peak target generally being between 4 and 6 months”