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.

957 Comments

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  1. 1
    Ashley

    This is my favorite eggnog by far! Only problem is I can’t have cow’s milk due to serious digestion issues from it. Has anyone made this successfully with vegan milks? Thank you!

  2. 2
    Amy

    Cara, I’ve doubled and tripled this with no issues. I’ve also tried well after the 60 day mark, even up to 1 year plus. It just gets better. I’m about to make my batch for this year and still have 2 jars from last October that I can’t wait to drink.

  3. 5
    Cara

    Hello! Couple of quick questions!! 1- Has anyone tried making this in big batch? If so, did you just double the recipe or are there any ratios that had to be tweaked? 2- has anyone tried this after the 60 day mark? Was it just as good? Thank you!!

  4. 6
    Nick

    Unless my math is wrong, this isnt 20% ABV as he states it should be? It makes 6 pints, 6 pints = 12 cups. Your only pouring 3 cups of 40% booze in. So 1/4th of it is booze, which means your alcohol got cut 30% down to 10% ABV? Or am i missing the math? Its 20% ABV if you ignore the eggs and sugar. But i dont think thats how ABV works.

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