nostr:npub1ejvhdkt8ppefezgz0sgnwdqrn8l4z8muws2k8dz2tv0a57ac2z9st56q8x put me onto this recipe a couple years ago and I’ve made it every year since. I’ve experimented with several spirits, and I think my favorite batch was 50/50 dark rum and brandy.

You don’t _need_ to let it age so long, but it does benefit from resting at least a full week.

https://altonbrown.com/recipes/aged-eggnog/