12 large eggs (pasteurized if you need peace of mind)
1 pound sugar
1 pint half-n-half
1 pint whole milk
1 pint heavy cream
1 cup Jamaican rum
1 cup cognac
1 cup bourbon
1 teaspoon freshly grated nutmeg (plus more for serving)
1/4 teaspoon kosher salt
Instructions
Separate the eggs and store the whites for another purpose.
Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid “ribbon.”
Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there’s nothing that says you couldn’t age it a year, but I’ve just never been able to wait that long. (And yes, you can also drink it right away.)
Serve in mugs or cups topped with a little extra nutmeg grated right on top.
Made this on 11/18/16. Wanted to make sooner but was sick most of that week and didn’t feel like it. No real notes other than it made a bit less than 3 qts. We’ll see how it tastes in a couple of weeks.
Tasted on 11/25. Still pretty strong. Tasted again last night (12/2) 2 weeks and it wasn’t bad. Seems like his recommendation of 2 weeks minimum is spot on.
Tasted throughout December and it was very strong. Had some the end of January and it was still strong. Smooth but strong. It was tasty but too boosy for me. Had some tonight and cut it with about 40% milk and it is pretty good.