Aged Eggnog

Ingredients

Serves/makes 10

1 pint half-and-half

1 pint whole milk

1 pint heavy cream

1 cup Jamaican rum

1 cup cognac

1 cup bourbon

12 large eggs

1 pound sugar

1 teaspoon freshly grated nutmeg

1/4 teaspoon kosher salt

1.
Separate the eggs and store the whites for another application.
2.
Beat the yolks with the sugar and nutmeg until the mixture lightens and falls off the whisk in a solid ribbon.
3.
Combine dairy, booze, and salt in a second bowl and slowly beat this mixture into the egg mixture.
4.
Move the combined mixture to a large glass jar and store in the fridge for a minimum of 2 weeks, preferably for a month or up to a year.
5.
Serve in mugs topped with grated nutmeg.