My Aged Eggnog Recipe

My Aged Eggnog Recipe


The word nog was an Old English term for ale, and a noggin was the cup from whence it was drunk.

Although most Americans think of eggnog as something they get out of a milk carton during the two-week period leading up to Christmas, eggnog descends from sack posset, a strong, thick English beverage built upon eggs, milk and either a fortified wine (like Madeira) or ale. It was a highly alcoholic beverage, often served so thick it could be scooped. It was also very much an upper-class tipple, as rich folks were usually the only ones who could procure the proper ingredients.

Yeah, this recipe has a lot of booze in it, but safety is always first and you’ll want at least 20 percent alcohol by volume to stamp out any microbial baddies the raw eggs might have brought on board. I also think the various natural flavorants in the spirits provide a fantastic complexity as the nog ages, with my peak target generally being between 4 and 6 months.

AGED EGGNOG

  • 12 large eggs (pasteurized if you need peace of mind)
  • 1 pound sugar
  • 1 pint half-n-half
  • 1 pint whole milk
  • 1 pint heavy cream
  • 1 cup Jamaican rum
  • 1 cup cognac
  • 1 cup bourbon
  • 1 teaspoon freshly grated nutmeg (plus more for serving)
  • 1/4 teaspoon kosher salt
  1. Separate the eggs and store the whites for another purpose.
  2. Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid “ribbon.”
  3. Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
  4. Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there’s nothing that says you couldn’t age it a year, but I’ve just never been able to wait that long. (And yes, you can also drink it right away.)
  5. Serve in mugs or cups topped with a little extra nutmeg grated right on top.

964 Comments

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  1. 1
    Richard

    Do you tightly seal the jars (such as mason jars with the rubber seal on lid and snug it tightly?)?
    Or leave slightly loose?
    Or am I reading to.much into it and it doesn’t matter as long as kept colded during aging?

  2. 3
    PissedISpentSoMuchOnThisRecipe

    It’s boozy french toast batter. It was smooth but disgusting with none of the traditional eggnog characteristics

  3. 4
    Steve O

    Just cracked open a jar we made Thanksgiving 2018 and it is AMAZING!!! Spooned out a small amount of solids (1 tsp?) which was to be expected- but the nog is smooth and mellow! Going to try to make saving a quart for next year a tradition from here on out!

  4. 5
    Jason

    Whenever I use a recipe that calls for only yolks, my mind goes blank for what to use the whites for. So here’s a suggestion. Search Youtube for “François Payard’s Flourless Chocolate Walnut Cookies | Genius Recipes”. Four egg whites per batch so just make three batches! Would probably go well with some eggnog but I’m not sure they’d keep for a year…

  5. 8
    Jason

    Cracked open my Feb 2019 batch (my first attempt) tonight. At first I was a bit wary due to some lumpiness at the top. But after giving the mason jar a shake, it mixed up well. The consistency is a bit thinner than the grocery store nog I typically prefer (Organic Valley). And there’s still a definite booziness to it. But it is the BEST boozy nog I’ve ever had. Much smoother than when you add booze to store-bought nog. Thanks for all you’ve shared with us, Alton. Hope you’re enjoying some nog tonight as well.

  6. 9
    Bob M

    I just opened my year old jar of eggnog and have to say I was a bit disappointed! It had not really mellowed like I had heard it would and had a bit of an odd taste to it. So alas I will have to try it again next year and let it sit for only a few months before trying it again. Merry Christmas to all!

  7. 10
    Andy C

    Made a double batch in Aug 2018. Drank half last Xmas after 4 months, it was very good. But now, after 16 months, it has mellowed and sweetened and it’s just amazing. The best eggnog I’ve ever had. I’ll make a new batch next week so I’ll have one year old eggnog next Xmas. I’m tempted to keep one of the 2 remaining jars one more year just to see how it will be at 2 years 4 months.

  8. 11
    Travis

    We just opened a jar that we had in the back of the fridge. The longer you let it sit the better. Our jar has been in the frige for about two years (give or take a couple of weeks). It was AMAZING! Yes, two years. We also used Madeira instead of the cognac. If you can hold on to it long enough, it just keeps getting better.

  9. 13
    Karen

    We aged a batch in a sealed 6L foodservice container, but there’s a foam on the top we never noticed when aged in individual glass bottles. Has anyone else experienced this?

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