Yield: 8- 10 servings
Aged Eggnog
Ingredients
- 12 large eggs
- 1 pound sugar (2 cups)
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 pints of half and half
- 1.5 cups spiced rum (8 oz)
- 1.5 cups bourbon (8 oz)
- 1/4 teaspoon kosher salt
Instructions
- Separate the eggs and reserve the egg white for another use.
- Beat the yolks, sugar, salt, nutmeg, cinnamon and vanilla in a large bowl until the mixture is smooth and creamy.
- Combine the half and half, rum, and bourbon in large liquid measuring cup and slowly mix it into the egg mixture.
- Transfer to a large glass jar ( or a few small ones.) and store in the fridge for at least 2 weeks. Every additional week of storage makes it taste better, but yes you can drink it right away.
- Top with whipped cream and extra nutmeg if desired, I also like it with a large ice cube (as pictured.)
Notes
Recipe adapted from Alton Brown