- 1 dozen eggs
- 2½ cups sugar
- 3 cups whole milk
- 3 cups heavy cream
- 1 cup golden rum
- 1 cup brandy
- 1 cup bourbon
- 1 teaspoon vanilla extract
- 1 teaspoon freshly grated nutmeg
- 1/4 teaspoon kosher salt
Separate the eggs and reserve the whites for another use.
In a large bowl, beat the yolks with the sugar and nutmeg until smooth and creamy.
Slowly beat in the milk, heavy cream, spirits, and salt.
Transfer the nog into a large glass jar and store in the refrigerator for a minimum of 2 weeks or ideally up to a month. Held under refrigeration, it should keep for many months.
- To serve, grate a little fresh nutmeg over each pour.