Aged Eggnog

Ingredients

1 Cup Black Bear Spiced Rum from DeVine

1 Cup Honeyshine Aged Honey Rum from DeVine

3/4 Cup Bourbon (I used Four Roses)

3/4 Cup Brandy ( I used St. Remy V.S.O.P)

1 Litre Half and Half

1 Litre Whole Milk

1/2 Litre Heavy Cream

12 Egg Yolks

300 Grams White Sugar

200 Grams Demarara Sugar

1 Vanilla Pod

1 Tonka Bean

1 TSP Cinnamon, Allspice, & Cloves (this is to personal preference so don’t be afraid to test it along the way and add more)

Method

Separate all the egg yolks from the whites and beat together with the sugars until pale and fluffy, it should fall of the whisk in a solid ribbon. Once it reaches this stage add in your cinnamon, allspice, and cloves, along with your grated tonka bean. Slice your vanilla bean lengthways and scrape out all the seeds then cut the rest of the pod into chunks and throw into your mixture. Next, measure out all your liquor and gradually stream into your yolk and sugar mixture while mixing. Start adding in your milk, half and half, and cream into this mixture and continue to stir until everything is combined.

Ladle your eggnog into sanitized bottles, make sure to whisk your mixture once in a while because the vanilla seeds will settle to the bottom and you want them evenly distributed. Now for the most difficult part, seal up your bottles of eggnog and leave them in the fridge for a minimum of 2 weeks but the longer you can leave it the better! I usually leave it for at least a month but if I am better prepared 2 months is better.