Sumo Strong Egg Nog

Ingredients

• 12 large eggs
• 2 cups granulated sugar
• 1 cup heavy cream
• 1 quart (4 cups) whole milk
• 1 liter (about 4 cups) maker's mark bourbon
• 1/2 cup Myers’s dark rum
• 1/2 to 1 cup good Cognac or other brandy
• Pinch kosher salt
• 1 whole nutmeg
• Aluminum Foil
• Several Glass Bottles

Instructions

1. Separate egg yolks and whites. (Reserve the whites for another use.)
2. Combine yolks and sugar in a large mixing bowl and whisk until well blended and creamy.
3. Add cream, milk, bourbon, rum, Cognac, and salt, then stir.
4. Bottle immediately (An old liquor bottle works great, as do 22-ounce bail-top bottles.)
5. Keep refrigerated for at least 3 weeks, or up to a year if you can.