Homemade Aged Eggnog

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!

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).

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

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

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.

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

Prep Time: 15 Min

Equipment you'll need:

Mixing bowls & whisk Measuring cup Food scale (optional) Airtight container, preferably glass Serving glasses

- 6 egg yolks – 8 ounces sugar (1 cup + 2 Tbsp) - nutmeg, ginger, cinnamon & salt - ½ cup each of white rum, dark rum and whiskey - 2 cups whole milk - 1 cup heavy cream - 1 tsp vanilla extract (optional) - cinnamon sticks (garnish)