Homemade Aged Eggnog

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Rich and creamy Eggnog is perfect for the holidays, and letting it age for a couple of weeks in the fridge makes it even tastier!

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I recommend pasteurizing your eggs at home if you can't find pasteurized whole eggs at the store. Start by separating your egg yolks (save the whites for another recipe).

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Whisk the egg yolks with sugar, nutmeg, cinnamon, ginger, and salt until it flows like a ribbon.

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Whisk in all of the alcohol, and then the cream and milk.

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You can drink it right away, but if you let it age for at least 2 weeks in the fridge, the flavor and texture will improve. Seal it in an airtight container to store.

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Serve chilled, with grated nutmeg on top and a cinnamon stick.

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