Rocket Nog (Aged Eggnog)

Makes approximately 90 ounces

Prep time: 20 minutes

Aging time: 3-6 months

Ingredients

12 large pasteurized eggs yolks

1 lb. sugar

1 pint half-n-half

1 pint whole milk

1 pint heavy cream

1 c. Jamaican rum

1 c. cognac

1 c. bourbon

1 tsp. ground nutmeg

1/2 tsp. vanilla extract

1/2 tsp. ground cinnamon

1/4 tsp. kosher salt

Directions

1. Separate the egg yolks and store the whites for another purpose (if desired).

2. Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and drizzles off the whisk or spoon.

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

4. Store in large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of a month, shaking it every week or so to mix the spices back in (otherwise, they just sit on the bottom of the container).

* I've found the sweet spot to be around 4 months, but 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 after a week. It will just be really, really intense.)