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
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Ingredients
  1. 12 large eggs (pasteurized if you need peace of mind)
  2. 1 pound sugar
  3. 1 pint half-n-half
  4. 1 pint whole milk
  5. 1 pint heavy cream
  6. 1 cup Jamaican rum
  7. 1 cup cognac
  8. 1 cup bourbon
  9. 1 teaspoon freshly grated nutmeg (plus more for serving)
  10. 1/4 teaspoon kosher salt
Instructions
  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.
ALTON BROWN https://altonbrown.com/

709 Comments

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  1. 1
    Bruce

    Got rave reviews this past Christmas and will definitely make it again. Make twice what you think you need as you will need tastes along the way. Now saving 1 pint until…who knows. Just to see how long it will age. Maybe eggnog on the fourth of July.

    • 2
      Blake Smith

      I’ve made it for the last three years. I opened up a bottle that was 18 months old New Years and it was great. After the first year I started double batching. I’ve found that mixing about 50/50 last years with this years gives me the flavor and viscosity that I like. After the first year, i replaced the milk with either half and half or doubled the cream, because i like it better thicker.

  2. 5
    Dennis

    A friend shared a small jar of eggnog as a gift for Christmas. My wife and I LOVED it! So we had to have the recipe, which my friend directed me to your site. It is the BEST eggnog we’ve ever tasted. I plan to make it myself, however I don’t know that I can wait a full year… maybe after 6 months we’ll have Christmas eggnog on the first day of summer!

    • 6
      Albert Valencia

      Dennis, this is seriously awesome any time of the year! I’ve still got a quart that I’ve been saving for a year and a half, to start for next year. It’s killing me, every time I open the garage fridge. Lol.

  3. 9
    Melissa Pollard

    I made this eggnog in December 2016. I put it in the garage fridge and shook this eggnog once a month. I served it at Thanksgiving (2017) and the rest this Christmas. The flavors are amazing! Yes, a year old!
    I’m planning on making more next month to have for Christmas NEXT year. Thank you, Alton!

  4. 10
    Beverley

    My husband and I have just finished a good sized glass of your aged eggnogg. It was amazing and neither of us want a glass of wine after that. I will most definitely be making next years supply within the next few weeks.
    I too need to make extra for quality control.

  5. 11
    Paul G Bateman

    My wife and I made this recipe about 7 . months ago and it is absolutely amazing. It has mellowed so much and is smooth and delicious. It is deceptively potent as well. This year for New Year’s we will make our Nog for next Christmas season with one jug for sipping all year as quality control. We are also using your cinnamon bun recipe but substituting the Nog for all milks as suggested in the comments by a wise soul. Thanks for the superb recipes Alton.

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