Aged Egg Nog

Aged eggnog has become a new holiday tradition in my house but it takes a lot of forethought and planning if you’re going to enjoy this nog in its most delicious form on Christmas this year. (Recipe courtesy of Alton Brown)

Directions

1. Separate the eggs and store the whites for another purpose.

2. 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.”

3. Combine dairy, booze and salt 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. 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.)

Ingredients

• 12 large eggs (pasteurized if you need peace of mind)

• 1 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)