Make a week ahead, or age for 12 months. It gets more mellow as it ages. Read more about it in the link.
Eggnog, Boozy af
adapted from The Bitten Word
Makes more than a gallon
12 large egg yolks
2 cups granulated sugar
1/4 teaspoon kosher salt
1 cup heavy cream
1 quart (4 cups) whole milk
1 liter bourbon
3/4 cup spiced rum
3/4 cup brandy or Cognac
You’ll need a large glass jar with a tight lid, or reuse the liquor and milk bottles. With a balloon whisk in a large, deep bowl, beat the yolks, sugar, and salt until pale creamy yellow, with a silky texture. (Yes, you can use your stand mixer for this.) Add the cream and milk and whisk until fully combined.
Add the bourbon, rum, and brandy, stir or shake well, secure the lid, and refrigerate. Allow the mixture to mellow for at least one week and potentially one year.
http://www.cathybarrow.com/2017/11/eggnog-boozy-af/
Eggnog, Boozy af
adapted from The Bitten Word
Makes more than a gallon
12 large egg yolks
2 cups granulated sugar
1/4 teaspoon kosher salt
1 cup heavy cream
1 quart (4 cups) whole milk
1 liter bourbon
3/4 cup spiced rum
3/4 cup brandy or Cognac
You’ll need a large glass jar with a tight lid, or reuse the liquor and milk bottles. With a balloon whisk in a large, deep bowl, beat the yolks, sugar, and salt until pale creamy yellow, with a silky texture. (Yes, you can use your stand mixer for this.) Add the cream and milk and whisk until fully combined.
Add the bourbon, rum, and brandy, stir or shake well, secure the lid, and refrigerate. Allow the mixture to mellow for at least one week and potentially one year.
http://www.cathybarrow.com/2017/11/eggnog-boozy-af/