Aged Eggnog

 Adapted from Alton Brown’s recipe.

Ingredients

12 egg yolks (if you want, you can pasteurize the eggs for peace of mind)

1 pound sugar

1 teaspoon freshly grated nutmeg (2.0 - 2.2 grams)

1 pint half-and-half

1 pint whole milk

1 pint heavy cream

1 cup Mount Gay Eclipse rum

1 cup E&J VSOP brandy

1 cup Black Label Evan Williams bourbon

1/4 teaspoon kosher salt

Directions

Prepare 4 1-quart Mason jars (and rings and lids).

In a stand mixer fitted with the whisk attachment, beat the yolks, sugar, and nutmeg until the mixture lightens in color and falls off the whisk in a solid ribbon (how many minutes? maybe about 5)

Combine dairy, booze, and salt in a second bowl or pitcher, and then slowly beat into the egg mixture.

Fill each quart Mason jar about 3/4 full. Store in the fridge for a minimum of 2 weeks (2-3 months is better), shaking once or twice a month.

When you are ready to serve, shake the eggnog vigorously, pour into glasses, and grate some nutmeg on top of the foam.