Aged Eggnog

A boozy, silky eggnog aged in the fridge for weeks so the spirits mellow and the flavor deepens.

Ingredients

• 12 large egg yolks
• 1 pound sugar
• 1 pint whole milk
• 1 pint heavy cream
• 1 cup Jamaican rum
• 1 cup bourbon
• 1 cup Cognac
• 1 teaspoon freshly grated nutmeg, plus more for serving

Directions

1. Beat the egg yolks with the sugar until thick, pale, and the sugar dissolves.
2. Whisk in the milk, cream, rum, bourbon, Cognac, and nutmeg until fully combined.
3. Pour into clean airtight containers or bottles, seal, and refrigerate.
4. Age at least 2 weeks (and up to several months) in the refrigerator, shaking occasionally.
5. Serve cold, dusted with extra grated nutmeg.

Notes

Alton Brown’s aged eggnog; the high alcohol content safely preserves it while the flavor matures.