Vintage Eggnog (Death & Co.)

Ainekset

50 ounces white sugar

30 ounces whole milk

33 eggs

750 ml Old Grand-Dad 114 bourbon

12½ ounces Smith & Cross Jamaica rum

12½ ounces Blandy’s 5-year Malmsey madeira

12½ ounces Pierre Ferrand ambré cognac

20 ounces heavy cream

Ohjeet

Working in batches, blend the sugar and milk until the sugar is dissolved.

Transfer to a large container.

Working in batches, blend the eggs and milk mixture at low speed until the eggs are well blended.

Transfer to another container and add the remaining ingredients.

Pour the mixture from one container to another a few times until well blended.

Funnel into bottles and age in the refrigerator until ready to serve, at least 2 weeks and up to 2 years.

To serve, divide the nog among glasses and top each with some freshly grated nutmeg.

Muistiinpanot

Chat GPT version:

2 cups + 2 tbsp white sugar

1 ¼ cups whole milk

11 eggs

1 cup + 2 tbsp Old Grand-Dad 114 bourbon

½ cup + 1 tbsp Smith & Cross Jamaica rum

½ cup + 1 tbsp Blandy’s 5-year Malmsey Madeira

½ cup + 1 tbsp Pierre Ferrand Ambré Cognac

¾ cup heavy cream