re: Alton Browns Eggnog update page 2

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Here is his no-cook aged recipe. It has more booze in it. quote: 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 1 cup cognac 1 cup bourbon 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.)

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