A little late to making this again, however glad I did. My only complaint is that it doesn’t make a full gallon. It is about a pint short. Oh well, having some now, and some at Christmas. The rest is for next year!

Ingredients - 12 large eggs - 1 pound sugar - 1 teaspoon freshly grated nutmeg - 1 pint half-and-half - 1 pint whole milk - 1 pint heavy cream - 1 cup Jamaican rum - 1 cup cognac - 1 cup bourbon - 1/4 teaspoon kosher salt

Instructions 1. Separate the eggs and store the whites for another application. 2. 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. 3. Combine dairy, booze, and salt in a second bowl or pitcher and then slowly beat into the egg mixture. 4. 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 2 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. 5. Serve in mugs or cups topped with a little extra nutmeg grated on top.