Servings: 8 to 10

12 Large eggs 12 Large eggs
1 pound sugar 1 pound sugar
1 teaspoon nutmeg 1 teaspoon nutmeg
1 pint half-and-half 1 pint half-and-half
1 pint whole milk 1 pint whole milk
1 pint heavy cream 1 pint heavy cream
1 cup Jamaican dark rum 1 cup Jamaican dark rum
1 cup cognac 1 cup cognac
1 cup bourbon 1 cup bourbon
¼ teaspoon kosher salt ¼ teaspoon kosher salt

Separate the eggs and store the whites for another application.
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 2 better still. In fact, there’s nothing that says you couldn’t age it a year. And yes, you can also drink it right away.
Serve in mugs or cups topped with a little extra nutmeg grated on top.

I've had some that I aged for 3+ years and it was just as good as day one.  I've had some that I aged for 3+ years and it was just as good as day one.