Aged Eggnog

Ingredients

12 eggs

1.5 c bourbon

2/3 c dark rum

1 c sugar

Directions

With an electric mixer, beat eggs until well mixed, and slightly frothy.

Combine bourbon and rum and add very gradually to the egg mixture; this should take about 15 minutes. If the alcohol is added too quickly, it will curdle the eggs, so take it slow. Really. That slowly. Like, one tablespoon at a time, slowly.

Beat in the sugar slowly- about 5 minutes.

Strain through a sieve or cheesecloth and into a large jar. Cover the jar loosely, like with a paper towel and a rubber band. store in a cool place, but not the refrigerator, for at least 2 weeks, a month is best. I stick it in the basement, back of a closet, or bottom of a cabinet.

Notes

I serve with some milk/oat milk, you can also make some whipped cream and mix with that.