Vintage Eggnog

This is from Death & Company’s Welcome Home, and I cut the recipe in half because it makes A LOT.

25oz white sugar

15oz whole milk

16 eggs

375ml Old Grand-Dad 114 bourbon

6.25oz Smith & Cross Jamaican rum

6.25oz Blandy’s 5-year Malmsey Madeira

6.25oz Pierre Ferrand Ambre Cognac

10oz heavy cream.

Combine milk & sugar and mixed until sugar is combined. Blend milk/sugar mixture with eggs. Add spirits and finally heavy cream. Be sure to mix until everything is well incorporated and you have a homogenous mixture. Bottle and store in the fridge. Allow the mixture to age at least 2 week and ideally, up to 2 months. Serve chilled and topped with fresh grated nutmeg. This will make approximately 3L.