AGED EGGNOG RECIPE - ALTON BROWN

Aged Eggnog Recipe - Alton Brown image

Provided by Jessica B.

Time P30D

Yield 8 serving(s)

Number Of Ingredients 10

12 large eggs (pasteurized if you need peace of mind)
1 lb sugar
1 pint half-and-half cream
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

Steps:

Separate the eggs and store the whites for another purpose.
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 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.).
Serve in mugs or cups topped with a little extra nutmeg grated right on top.