Aged Eggnog

Ingredients

• •12 large eggs
• •1/2 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

Steps

1. 1Separate the eggs and store the whites for another purpose.
2. 2Beat 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. 3Combine 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.)
4. 4Makes ~3L/24cups for the full recipe. 18-20 "servings" fit a growler well.