You've successfully made Alton Brown's aged egg nog and are looking to adapt it for a Horchata/Rompope flavor. You plan to add cinnamon sticks, clove, and ground almonds, possibly rice as well. While Rompope recipes often involve pouring a dairy mixture over alcohol, you're wondering if you can still use the aging method with these new flavorings. Alton Brown's recipe uses pasteurized eggs, sugar, nutmeg, half-and-half, whole milk, heavy cream, rum, cognac, bourbon, and salt. The process involves beating the egg yolks with sugar and nutmeg until lightened. Then, the dairy, alcohol, and salt are combined and beaten into the egg mixture. This combined mixture is then stored in glass jars in the refrigerator for at least two weeks, with longer aging times recommended. The egg whites are separated for other uses. The aged egg nog can be served immediately or after extended chilling, topped with fresh nutmeg. The core question is whether incorporating spices and ground nuts into the initial mixture will interfere with the aging process. It's plausible that the aged method can be maintained by adding these flavorings at the beginning of the process.