Eggnog

Ingredients

• • 12 large egg yolks
• • 1lb granulated sugar
• • 1 teaspoon freshly grated nutmeg
• • 1 pint half-and-half
• • 1 pint whole milk
• • 1 pint heavy cream
• • 1 cup Appleton Estate Signature (rum)
• • 1 cup St. Remy VSOP (cognac)
• • 1 cup Evan Williams BiB (bourbon)
• • 1/4 teaspoon kosher salt

Instructions

Beat the egg 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. Combine everything else in a second bowl or pitcher, then slowly beat it into the egg mixture. Store in jars in the fridge for a minimum of 2 weeks; longer is even better.

Notes

Serve in mugs or cups topped with a little extra nutmeg grated on top. This is originally Alton Brown's recipe, but with specific liquor bottles called out.