AGE your raw egg eggnog

Buy the Adam Ragusea chef knife for Christmas or whatever you're into! https://www.adamragusea.com/store/rag...

Thanks to Dr. Vincent Fischetti at Rockefeller University: https://www.rockefeller.edu/our-scien...

More about Dr. Rebecca Lancefield at Rockefeller: https://www.rockefeller.edu/support-o...

Ben Zimmer's article on eggnog etymology: https://www.visualthesaurus.com/cm/wo...

Virginian-Pilot article on George Washington's eggnog recipe (actually his lack thereof): https://www.pilotonline.com/holidays/...

**EGGNOG RECIPE, MAKES ABOUT A QUART/LITER**

1 cup (237mL) cream
1 cup (237mL) additional cream or milk
1/2 cup (100g) sugar
2 eggs
1 cup (237mL) rum
1/2 cup (118mL) whiskey
nutmeg for garnish

Whip the first cup of cream in a small bowl. In a big bowl, beat the eggs and slowly drizzle in the alcohol until incorporated — don't stop mixing, or the eggs will curdle. It's important to mix the alcohol directly into the eggs to kill bacteria. Mix in the sugar, un-whipped cream or milk and the whipped cream until smooth.

Transfer the eggnog to a vessel that will allow gas to escape and chill in the refrigerator for about three weeks — aging will kill bacteria and enhance the flavor. The mixture will separate a bit as it sits, so stir it back up before pouring into glasses. Sprinkle nutmeg over top, if you're into that.