I’ve never been able to fully embrace eggnog. Childhood memories of the holidays invariably include overdosing on that unctuous, hyperemulsified, carrageenan-laced stuff that got carted home from the store with the cello-wrapped mistletoe. And even in its gourmet and homemade manifestations the ‘nog seems dicey. All those raw eggs. Hello, salmonella. So at first glance there seemed little nastier than this recipe for aged eggnog, in which you let the eggs and cream, etc, hang around in your fridge for three weeks. But then again, all the best things–cheese, salami, wine–get stuffed away in dark corners for years. So maybe I’ll give it a whirl.