Aged Eggnog

  • 12 large eggs (these can be pasteurized if you want)
  • 1 lb sugar
  • 1 pint half-n-half
  • 1 pint whole milk
  • 1 pint heavy whipping cream
  • 1 cup Jamaican rum
  • 1 cup cognac
  • 1 cup bourbon
  • 1 tsp grated nutmeg (plus extra for serving)
  • 1/4 tsp kosher salt
  1. Separate the eggs and store the whites for some other recipe.
  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 to resemble a sort of solid “ribbon”
  3. Combine dairy, booze, and salt in a second bowl or pitcher.
  4. Slowly mix this with the egg mixture.
  5. Move to a large glass jar (or several smaller ones) and store in the refrigerator for a minimum of 2 weeks. A month is about average but two months would be ideal. You could always drink it right away but it tends to be easier to drink if the flavors can infuse properly.
  6. Serve in mugs or cups topped with a dash of nutmeg on top.