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As most folks seem to know, Alton Brown is the man. 

Not only has he nailed cooking, but he has a keen understand of alcohol. During the holiday season, you may indulge in some eggnog, but the problem for most people is that the carton you buy at the store just isn’t made with love, or it isn’t available now that Christmas is over. Most people will settle for it, some even really love it and consider it the only option. The good news is: it’s not the only option, and it’s relatively easy to make something infinitely better! You’ll need to give yourself a couple weeks before you need it to start making it, but it’s time well spent. Without further ado, the famous Alton Brown's Aged Eggnog recipe!

• AGED EGGNOG • 

Ingredients
12 large eggs (pasteurized if you need peace of mind) 
​1 pound sugar 
1 pint half-n-half 
1 pint whole milk 
1 pint heavy cream 
1 cup Jamaican rum 
1 cup cognac 
1 cup bourbon 
1 teaspoon freshly grated nutmeg (plus more for serving) 
1/4 teaspoon kosher salt 

Instructions

1. Separate the eggs and store the whites for another purpose. 

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 two 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 right on top.