Aged Egg Nog

Source: Alton

12 egg yolks

1 lb sugar (2 1/4 C)

1 C rum

1 C cognac (brandy)

1 C bourbon

1 pint half-n-half (2 C)

1 pint whole milk (2 C)

1 pint heavy cream (2 C)

1 tsp nutmeg

1/4 tsp kosher salt

1.  Separate the yolks from the whites
2. Beat the yolks and the sugar until the mixture lightens in color and falls off the whisk in a solid ribbon
3. Mix in the booze
4. Pour into a glass container and age

After aging

1. Beat the egg whites until they form stiff peaks
2. Mix milk, heavy cream, and half in half with the aged mixture
3. Stir in the egg whites and 1 tsp of nutmeg
4. Serve with a dusting of freshly grated nutmeg

Note: really strong. I defrosted the egg whites and whipped them up and folded the dairy into the aged mixture. It was good, but I liked the fresh better. As it ages, I think it will taste better though so we'll see it how it turns out next year!