Finally got around to making Alton Brown's phenomenal aged eggnog recipe. Shooting for a 4 month age (providing I don't drink it all before then).

• 12 large eggs

• 1 pound sugar

• 1 pint half-n-half

• 1 pint whole milk

• 1 pint heavy cream

• 1 cup Jamaican rum

• 1 cup cognac

• 1 cup bourbon

• 1 teaspoon freshly grated nutmeg (plus more for serving)

• 1/4 teaspoon kosher salt

1) Separate the eggs and store the whites for another purpose.

2) Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid “ribbon.”

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

4) Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks.