Aged eggnog?! WTF is that? I had never heard of such a thing until I stumbled across a recipe for it on Alton Brown’s web site. As it turns out, it is indeed a real, if arcane, preparation, even covered by Cook’s Illustrated, which researches all things food. The idea is that the nog ages for at least two weeks, and up to a year. One benefit of aging is that after three weeks, the alcohol renders the eggnog completely sterile. Some writers suggest that is plenty of time; longer aging means that the nog loses its eggy freshness and becomes aggressively boozy. I don’t think I will be able to confirm that. I expect the batch I made to only last a month or so.