Top Shelf Egg Nog

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Whenever you use expensive liquor in a libation--it's known as top shelf. My buddy Dan Sweet says this is top of the shelf indeed.

.A couple of things to note before I give you the recipe:This is a “top shelf” eggnog. The prices for the bottles can be high, but it has really seemed worth it to me. Depending on the size of bottles purchased, they should provide enough for several batches.

 One can make the eggnog and drink it immediately and be satisfied. Or you can let it age a week or so, and the flavors will be that much more complex. The amount and strength of the alcohol kills any bacteria from the eggs. I can personally say that it did not make me sick, but I did want more. I suppose one could use pasteurized egg products if they were concerned.

 Ingredients: 4 eggs,6 ounces, granulated sugar, 1 tsp freshly grated nutmeg,1/8 tsp allspice,1/8 tsp ground cloves,½ tsp cinnamon,2 ounces, Remy Martin VSOP cognac,2 ounces, Cointreau,4 ounces, Bacaradi Oakheart Rum (a spiced rum),12 ounces, whole milk,8 ounces, heavy cream

Preparation: Blend the eggs in a bowl for about a minute. Add the sugar and spices, and blend for about 30 seconds.Slowly add the liquor, and blend for about 30 seconds. Add the milk and cream, and blend for about a minute. Cover and refrigerate until you are ready to drink it. The spices will settle some. Stir or blend before serving.