Eggnog, Aged, Alton Brown's

Ingredients

• 12 large eggs, pasteurized if you need peace of mind
• 1 pound sugar
• 1 teaspoon freshly grated nutmeg
• 1 cup Jamaican rum (Aged?)
• 1 cup cognac
• 1 cup bourbon
• 1 pint half-and-half
• 1 pint whole milk
• 1 pint heavy cream
• 1/4 teaspoon kosher salt

Directions

1. Separate the eggs and store the whites for another application.
2. In a large mixing bowl, beat the yolks until smooth with a whisk and then slowly add the sugar. Pour the sugar in slowly… We don’t want grainy egg yolks. Beat the mixture until it lightens in color and falls off the whisk in a solid ribbon. Once all the sugar is incorporated, add in the nutmeg.
3. Combine all the booze in a second bowl or pitcher and then slowly beat into the egg mixture.
4. Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. (3 to 4 is better) Shake them every couple days.
5. Put the mixture in a large bowl, add the dairy, and salt, and mix well. Now pour into clean mason jars and back into the fridge. Let them age at least a couple weeks. 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.
6. Serve in mugs or cups topped with a little extra nutmeg grated on top.

Notes

I usually go for a sort of medium-spicy bourbon like Wild Turkey 101, a dark rum like Cruzan Black Strap, and E&J XO brandy because it’s so vanilla-y. Pusser’s rum would probably be nice for the same reason - such overwhelming vanilla flavor.

I used 1 part each of Wild Turkey Bourbon, Mount Gay spiced rum and St. Remy VSOP Cognac which really mellows it out compared to batches I’ve done with just whisky and/or rum.