Aged Eggnog

Recipe adapted from Alton Brown by Hannah Coward

INGREDIENTS

12 large eggs 🥚

1 pound sugar

1 pint half-and-half

1 pint whole milk 🥛

1 pint heavy cream

¾ cup Jamaican rum 🇯🇲

¾ cup cognac

¾ cup bourbon 🥃

1 teaspoon freshly grated nutmeg

¼ teaspoon kosher salt 🧂

DIRECTIONS

• Separate eggs and store whites for another application.

• Beat 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

• Slowly beat into the egg mixture.

• Move to large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks.*

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

Notes:

*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.