Balqis posted:

I made eggnog for the first time with my boyfriend who has done it before. We adapted the Cooks Illustrated recipe, so it's just egg and sugar aging in alcohol - milk and cream to be added at time of serving. What's different with ours is that I dug up an old 19th century recipe for it done "Baltimore style". That is to say, 2:1:1 Madeira, rum, cognac. We used a 4 year Malmsey, an 8 year rum, and a XO cognac. It's now approximately aged 2 months, and it tastes like almond biscotti dipped in a caramel macchiato. So that turned out well.