I am not a person who finds the words egg and nog together to be particularly appetizing. And growing up, eggnog came from a carton purchased at the grocery store. Honestly, I had no time for the stuff.

But this version, aged, and full of good spirits is making me change my mind. It's very alcohol-forward, so you may want to cut it with some fresh dairy when you serve it.

Lisa joins me on this episode of Cocktailing as she made this eggnog, and we give it a taste two weeks into the aging process. Total aging will be seven weeks.

• 12 egg yolks
• 2 cups sugar
• 1 liter bourbon
• 4 cups whole milk
• 1 cup heavy cream
• 3/4 cup cognac or brandy
• 1/2 cup dark rum
• pinch of kosher salt

Combine the yolks and sugar. Add remaining ingredients until well combined. Place in a glass jar and refrigerate for as long as you like. It should be fine to drink after a couple days.

Photos by Lisa Denkinger

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Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/