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.