Aged Eggnog🚩

Ingredients

• 1 Egg Yolks
• 20 ml Jamaican Rum
• 20 ml Cognac
• 20 ml Bourbon
• 20 ml Milk
• 37.8 g Sugar
• 0.3 ml Nutmeg
• 20 ml Milk
• 40 ml Half-and-Half
• 40 ml Heavy Cream
• 0.1 ml Nutmeg

Instructions

Phase 1: Blend the yolk with the first milk, sugar, and first nutmeg until smooth, keeping the blender submerged. With the motor running, stream in the rum, cognac, and bourbon. Seal and refrigerate 30 days, shaking occasionally. Phase 2: Blend in the remaining milk, half-and-half, cream, and nutmeg. Seal and refrigerate 50–60 days, shaking occasionally. Serve cold.

One large egg yolk; reserve the white. About 1 serving — multiply for a larger batch (12 eggs serves 8–10). Use whole milk. Phase 1 stays near or above 20% ABV. Example spirits at 43%, 40%, and 50% ABV. Nutmeg is the 0.7 tsp then 0.3 tsp from that 12-egg batch. Unopened jars keep about 6 months. Strong.

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