Now I know you’re probably thinking “yeah, how about we not age a drink that is basically just raw eggs, dairy, and booze.” I totally get your hesitation BUT this is totally safe and here is why – booze. All that alcohol keeps it safe from little germs setting up shop in your nog. As a little extra precaution, I do recommend letting your eggnog rest for 3 weeks before trying BUT if you live your life on the wild side and trust your eggs you can try on day one. However, I leave that day one tasting up to you because it’s not exactly recommended by the FDA.
EGG YOLKS GRANULATED SUGAR BOURBON WHOLE MILK HEAVY CREAM BRANDY DARK SPICED RUM KOSHER SALT GRATED NUTMEG
ADD EGG YOLKS TO A LARGE BOWL WITH THE GRANULATED SUGAR. WHISK UNTIL CREAMY AND LIGHT IN COLOR.
Whisk in bourbon, whole milk, heavy cream, brandy, dark rum, and kosher salt.
Add to a glass gallon container, cover tightly with a lid, and store in the fridge for 3 weeks to 3 years.
AFTER IT HAS AGED IN THE FRIDGE FOR AT LEAST 3 WEEKS GIVE IT A SHAKE (SEPARATION IS NORMAL!) AND SERVE WITH FRESHLY GRATED NUTMEG.