Eggnog Calculator

1. Separate the eggs and store the whites for another use (we only use the yolks).
2. Beat the egg yolks with sugar and nutmeg until the mixture lightens in color and falls off the whisk in a solid ribbon.
3. Combine all dairy (half-and-half, whole milk, heavy cream), all alcohol (rum, cognac, bourbon), and salt in a separate bowl.
4. Slowly beat the liquid mixture into the egg-sugar mixture.
5. Transfer to a large glass jar (or multiple jars) and refrigerate.
6. Age for a minimum of 2 weeks. A month would be better, and 2 months better still.
7. Serve in mugs or cups, topped with freshly grated nutmeg.

Note: The aging process is crucial for flavor development and food safety. The high alcohol content and aging period make this recipe safe despite using raw egg yolks.