Aged Eggnog
- 12 yolks
- 2 cups granulated sugar
- 1 liter bourbon
- 4 cups whole milk
- 1 cup heavy cream
- 3/4 cup Cognac or brandy
- 1/2 cup Myers's dark rum
- pinch of kosher salt
The Eggnog
- Combine the yolks and sugar in a large bowl and whisk until well blended and creamy.
- Add the remaining ingredients and stir to combine.
- Transfer the mixture to a 1-gallon glass jar and tightly seal the lid. (Alternatively, you can bottle it.) Place in the refrigerator for at least 3 weeks and up to 3 years
- Serve topped with sweet meringue and nutmeg .