re: Alton Browns Eggnog update page 2

So I made his Aged recipe and was able to age for 5 weeks. It was fantastic. Blew away everyone at the party.

I had a taster when i was jarring it up, and it was very good. The high alcohol content and throat burn really mellows after 5 weeks. The eggnog had so many new flavors as you sipped it. Cant wait to age it for 4-5 months next time.

Highly suggested.

Below is the recipe I used.

12 large eggs (pasteurized if you need peace of mind)
1 pound sugar
1 pint half-n-half
1 pint whole milk
1 pint heavy cream
1 cup Jamaican rum (bacardi gold)
1 cup cognac (Courvoisier)
1 cup bourbon (makers)
1 teaspoon freshly grated nutmeg (plus more for serving)
1/4 teaspoon kosher salt

Separate the eggs and store the whites for another purpose.

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

Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there’s nothing that says you couldn’t age it a year, but I’ve just never been able to wait that long. (And yes, you can also drink it right away.)