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 the longer the nog ages, the more mellow it will get. I’m also super picky about the texture of my eggnog and find that the combination of listed dairy gets me what I’m looking for.

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/

652 Comments

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    • 3
      Cindy

      It turned out pretty thin to me too. Mine has been in the fridge for over a month now and hasn’t really thickened up much. When serving I cut it with some heavy cream as well, as it was SUPER boozy still for my Christmas party. Tasty, but potent. Waiting to see how the leftovers age up to Christmas.

  1. 6
    ed

    didn’t there used to be a video of him making this! I can only find the FN one of regular eggnog. love his video’s. First year making this. super excited! seems great soooo far. (little early sip say great things to come!)

  2. 7
    Susanna

    I love the fluffy texture of Alton’s other recipe where whites are beaten then folded in… anyone tried adding fluffy whites to the already aged mixture just before serving?

  3. 10
    Wendy Williams

    I made two batches with the intent of gifting them and keeping a couple for myself. I had my doubts initially but I opened one to sample and it is wonderful and smooth. I used vanilla bean and it tastes just like the egg-nog liqueur my great aunt used to make. I put them in mason jars and I did have to give them a good shake and it is fine. I am definitely making this again.

    • 11
      Ines

      Love. the idea that you used vanilla bean in the egg nog. How much did you use? Did you put some in each container? Also what combination of alcohol did you add?

  4. 13
    Korene

    I made this last year, and aged it for almost two months. It was delish. My question is, how do I get it to be fluffy and thick after the aging process? (Like the consistency it was when it was made) It was great tasting, just a bit thin for me on Christmas day. Thanks!

  5. 14
    Blake Smith

    You almost certainly threw away good egg nog. It will separate and have a “cap” on it after a year, just stir it back in. If it has gone bad there won’t be any doubt, your nose will tell you.

  6. 16
    Craig Ligon

    Year old eggnog —- I will say that I normally make about 8qts, since we have it all through Dec and serve it at gatherings. Last year was the first year we didn’t finish all of it, so it essentially sat for just over a full year (this year’s batch wasn’t made until Nov 11th, normally I do it in Oct). I just wanted to see what it would do after a full year. When I opened it up in Nov, it wasn’t growing or anything, but it had separated to the point where it appeared to be slightly curdled. It smelled alright, but I didn’t trust to drink it. So I went ahead and threw it out before making the new batch.
    This is the third year I have made this. Great stuff! Thanks again, Alton.

  7. 17
    Blake Smith

    If the eggs have spoiled, and the milk soured, unless you have lost your sense of smell and your tastebuds have died, you won’t be able to drink enough of it to make you sick. Even then, I doubt that anyone has ever died from rotten eggs and spoiled milk.

  8. 18
    Nathan

    Hypothetical question. Let’s suppose someone made this one month ago, but somehow missed that you should age it in the fridge and put it in their room temp pantry instead. How hard will I, I mean they, die if they drink it?

    • 19
      Jessica

      So originally this was still probably cellar aged meaning not quite fridge temperature. I would smell it first and then only drink a tiny bit. Your nose and taste buds have evolved to help you avoid spoiled food.

    • 21
      Jason Ruggles

      This is just conjecture, but I don’t think you’ll die THAT hard. I would imagine that it might taste a bit “turned” or sour from the microbes being freely allowed to do their thing before the alcohol could do it’s thing. I bet it’ll taste a bit on the funky side.

    • 23
      Jake

      Sure but you have to use it immediately, the booze it what keeps it from spoiling. And kills any salmonella that might be present in the eggs.

    • 24
      Blake Smith

      Or you can use pasteurized eggs, but the odds of getting an egg with salmonella are remote. Only about 1 in 20,000 and even then it’s not certain that you would even get sick.

  9. 25
    Rob

    The damn thing I am sick of hearing when I mention the eggnog is “Oh? You spike it?” I have to bite my tongue because I really want to ask if they even know what eggnog is besides something that High’s has on their milk shelf.

    • 28
      Spencer

      1/4th of the average ABV of the component alcohols. If you use all 80 proof booze, 10% final ABV. I used 80 proof cognac, 90 proof bourbon, and 92 proof rum, so mine is 10.875%.

  10. 31
    Rodney

    Making my seasonal batch today… this is my third year with this recipe, can confirm it just keeps getting better, I usually buy two martinellis Apple juice 50oz bottles to serve as the new containers each year. Plus I get to drink the Apple juice too! I’m pondering using brown sugar this year, I know it will darken the Nog but the additional molasses flavor is intriguing… Any thoughts?

    • 32
      Lindsay Warren

      I’m sorry I can’t answer your question, but since you have made this recipe before, perhaps you can answer mine. How much does this recipe yield?

  11. 33
    John Wright

    Great essence of the classic eggnog without the untidy and bad textured, unincorporatable egg whites floating in the bowl like pond scum.
    Also, since I live in California, where all laying hens are required to be vaccinated against salmonella, I will confidently serve this, as I do handmade mayonnaise. Perhaps, besieged gourmets in other states might wish to contact their legislators concerning this easily eliminated culinary straitjacket.

  12. 34
    Mike

    Very tasty eggnog, one suggestion to those of u worried about the eggs, and those with the sugar egg mixture issue; if you watch the episode he also does one with the milk heated! And will solve both issues ! Now back to drinking

  13. 35
    Dawn

    I wonder if using Caster sugar would help with the blending problem some have mentioned. And if you did that, would you alter the amount used since granulated sugar is more coarse than Caster sugar? Or am I overthinking this??

    • 36
      Matt Lang

      I didn’t have any issues with the sugar blending. The nutmeg, on the other hand, pretty much all settled to the bottom. If you do want to use a finer sugar, then lookup the ratio between the two. If not, your nog will be way too sweet.

    • 37
      Matt Goosherst

      The recipe measures the sugar by weight, so there wouldn’t be any adjustment necessary. A pound of caster sugar weighs as much as a pound of table sugar, they just wouldn’t be the same by volume.

  14. 38
    Rob

    I put most of mine in large glass mason jars. Those are sealed in my basement fridge. I put some in a small rubbermaid container. After the minimum two week aging I took out this to try it. Since I did sample it when I made it, I could tell a major difference in the mixture. The alcohol, so prominent and potent, when first made, was now subtle in the background. The flavors blended exceedingly well. The rest I will not try until Dec 17, which is a month from when I made it and also my birthday. Then I will bring it out again on Christmas Eve/Day. I am curious to see if there is a marked difference after two weeks more for the batch in the basement. Also, I used 1 c Rum, 1 c Canadian Whiskey (Crown), 1/2 cup Drambuie and 1/2 cup cognac.

  15. 39
    Jason

    What is the purpose of the three different alcohols? Is it to round out the flavors? Wondering if I could just use three cups of rum.

  16. 42
    Glenn

    Made a double batch in Oct. Had the vestry over for a get together last night and had wine and offered egg nog.

    They drank 3 1/2 quarts. I’m now off to the store to get more ingredients to make another batch. Really lovely stuff.

    • 43
      beverly dykes

      I am going to make for a party next weekend — how many servings in one recipe? I have about 50 people coming and sure want to have enough.

  17. 44
    JEN

    Two batches made! Oh is this good! I can’t wait for it to age. I ran out of fresh grated nutmeg, so I plan to just open each jar and to add some more. Next time, and yes there will be a next time, we will make single batches. Trying to thoroughly mix it wasn’t an easy task, the bowl was too deep.

  18. 45
    Amy

    We just cracked open a large jar from 13 months ago. It….is…amazing. We drank half the batch at about 3 weeks and had the wherewithal to hold on to a portion of it. It was was smooth, creamy, and delightful. It goes to show you that booze really is the solution, if the question is “How do I keep my milk from going bad for a year.”!

  19. 49
    Blake Smith

    If you are worried about it spoiling or using raw eggs as long as it is 20% (40 proof) the alcohol will kill any bad stuff, including salmonella in 24 hours. No worries.

    • 50
      Juliet

      A professor tested a recipe by injecting eggs with salmonella, and it took over two weeks for the alcohol to kill it all. After a week, there was still a lot a salmonella in the nog. You definitely want to age it at least two weeks if you are afraid of raw eggs.

      • 51
        Blake Smith

        But they put 1000 times more salmonella in than would normally be found in an egg. The fact is that you are more likely to win the lottery than get salmonella from a raw egg. Only 1 in 20,000 eggs have salmonella, that’s 0.005% or five one thousandths of 1%. Statically you would only run across a infected egg every 84 years.

  20. 52
    Lucia

    I have a batch in my fridge that has sat undisturbed for almost a year and has a thick layer of separated cream (I guess?) on the top. Should I pour it all in a bowl & whisk it back together?

    • 53
      Jim Kelley

      I had 2 bottles from last year that separated like you described while in the fridge. I just shook it back up, it mixed right back together, and dove in. That was over a week ago with no ill effects…other than those caused by alcohol and amazing eggnog 😉

  21. 54
    Matt Lang

    Just made my first batch. We able to get just over (1) growler and (1) 5th whiskey bottle. Had just a little left so I had to try it and holy crap is this stuff already good. Has anyone tried making this without the alcohol? I would like to make some homemade eggnog for the kids and it would be great if I could just use the same recipe.

  22. 58
    Tricia

    Just made this with my husband….now to see if it will last a few weeks… So good can’t wait. But next time I have to mix my sugar a little longer.

  23. 59
    Nicole

    How can this keep for over a year? Is it all that alcohol that kills the bad bacteria? Seems anything with milk (let alone eggs) in it would go bad.

  24. 61
    Karyn

    Attempting the recipe today. However, the eggs and sugar are not blending as described in the recipe. I used my hand mixer for over 15 minutes and it’s still crystalized. Any help would be appreciated. Thanks!!

    • 62
      Bryan

      Karen, having watched Alton for many years, if you beat the eggs for that long you could have (probably broke the protein structures to a point where they couldn’t support the weight of other ingredients. I’m not a chef and have no personal experience such as yours so take my reply with a grain of kosher salt.

      • 64
        Karyn

        Ha! No worries. At least it’s just the sugar and eggs….thinking this batch is going in the trash. Off to the store for more eggs and sugar!

    • 65
      Josh

      How fast did you add the sugar? If you dumped it all in at once, the sugar will pull the water out of the yolks and will leave it grainy. you need to go slow, and sprinkle it in a little at a time

  25. 68
    Blake Smith

    I bottle mine in brown bottles with ceramic caps and red rubber gaskets. I get them from the wine and beer supply store. They are the perfect size and coupled with a small “Ultimate Fruit Cake” make a great gift. I am making a fresh batch today. I have 4 bottles left from last year that I haven’t touched. Today I will see how well it has aged.

    • 70
      Michael Morris

      No, you do not use the egg whites for anything else in this recipe. I’ve used the leftover whites to make meringue cookies and once an angel food cake once.

  26. 71
    Brad

    Made my first batch last night. I think the brown separation layer some have reported is just the nutmeg settling to the bottom. Is the sugar supposed to be completely dissolved in the egg yolk before adding the dairy and alcohol? I got the light color and continuous ribbon described, but the yolk/sugar mixture was still a tab bit gritty from the sugar. Anyway, seemed to mix up okay. And tasted great even un-aged!

    • 72
      Dana V

      The sugar will dissolve in as it ages. My first batch had a thin layer of sugar on the bottom but all you have to do is just gently shake or swirl it every other day for a week and it will be fine.

  27. 73
    Jake

    Some people can’t see the recipe, here it is..
    Ingredients
    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
    Instructions
    Separate the eggs and store the whites for another purpose.
    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.”
    Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
    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.)
    Serve in mugs or cups topped with a little extra nutmeg grated right on top.

  28. 75
    Brittany

    I made this for the first time! After 24 hours it started to get foamy—so you skim this foam off or leave it and just stir back together?

  29. 78
    Allen

    Has any made this with increased yolks? After I made it and waited about 2 months, taste great thought just little shy on the egg flavor. Thanks in advance

  30. 87
    Juliet

    I know Alton suggests pasteurized eggs if someone wants to use them, but has anyone made the nog with these? Does it affect the flavor or texture at all? I can buy eggs pasteurized in the shell. I don’t mind raw eggs, but if I make this and share it as gifts, I know some recipients would not feel safe with raw eggs in it.

    • 88
      Jessica

      Pasteurized eggs are more important for fresh eggnog (if you don’t want to take the risk). If you Google aged eggnog you’ll run into a study where they found that the alcohol in the aged eggnog kills everything by two weeks (I think–double check)–they even deliberately infected their egg with Salmonella (which, these days, is more likely to come from your spinach than your raw eggs).

  31. 90
    Peter D.

    I read through almost 300 comments, and saw only 1 regarding lactose. Has anyone tried using Lactaid / lactose free milk. (Don’t recall ever seeing Lactaid cream or 1/2 & 1/2) Does the lactase enzyme from the milk affect the other dairy during aging. (Or is it added before pasteurization, thus deactivated by the heat). Does the difference in sugars make a difference? If no one knows I will try to report back after trying it out.

    • 91
      Amanda Joost

      Hi Peter, I’m also lactose intolerant, and a chef and avid home cook/like follower of AB. I routinely use lactaid whole milk in place of milk and cream in recipes, with great results. I’m going to be making this with whole milk lactaid and heavy cream. I’ll simulate the half and half with 3:1, as another cook commented, bc I guess half and half is usually made with light cream. But the higher the fat content, the lower the lactose, so that’s how it’s going down. I may also make a coconut cream (canned unsweetened) and coconut milk version just to try it out, for the non dairy folks. ( But I’ll do that after the original, so I can see what texture and fat content it should have) I’ll report back and so should you!

    • 92
      Theresa

      I just did this with Lactose free milk myself, I think the only thing I’ll probably notice is that it will be a little sweeter when it is finished. Lactose free milk always seems to be sweeter to me, not sure why that is. I’ll let you know in a couple weeks for sure! I feel like I haven’t made enough though, I made one batch and we were tasting the leftovers after I poured it all into small mason jars.. I have a feeling this one is going to be a hit!

  32. 93
    Darby

    As someone with a less than positive relationship with lactose, I feel like this is a bad idea. But, as someone who often refuses to skip the things he should I want to try this so badly…

  33. 97
    Cindy Dunn

    Mine has been in the fridge for about a month, it’s still super boozy and very thin. Is this anyone else’s experience? Was planning on using it for a party this weekend, but this is not what I was expecting.

  34. 99
    Jackie

    I made this egg nog over a year ago and still have half of the recipe left. I brought some to work and my coworkers loved it, were asking me when am I going to make more? My mother also has a pint of it left from last years batch as well. I am patiently waiting till Christmas to break out the really aged stuff. Can’t wait! Need to make more.

  35. 106
    Paula

    I made this for Thanksgiving and it was gone! I’m making a double batch for Christmas. I’m not much of a drinker and didn’t think I would like this but it is so smooth I loved it as did everyone else. I used good liquor in it.

  36. 107
    Adam

    Just broke out the holdover jar from last year…actually made Oct. 31, 2016. OMG isn’t worthy…did Angels sing to me, perhaps. I can honestly say this was so darn good, it was dangerous. So glad I made a new batch June 1, 2017. Thank you AB

    • 110
      Chad

      Hey, Lisa! For the rum, try Cruzan. You can grab a fifth for less than $15 dollars. On the bourbon, most anything will do- try Jim Beam, Evan Williams, or Four Roses. Cognac is a tossup, and honestly, I didn’t much care for it in my batch. Take whatever you can find and give it a try.

  37. 111
    MikeM

    I saw this recipe last year and made it for Christmas along with some other egg nog I already had on hand. Thus, we didn’t finish it all and I decided to leave it in the refrigerator to see what would happen. It’s now a full year old and still fantastic! I don’t know how advisable it is to drink dairy after that long but I thought it was great.

  38. 114
    Tammy Wills

    Making first batches today. I am using my parents organic eggs with organic dairy and the best part: KORBEL brandy (from WI), Appleton Estate Signature Blend Jamaican Rum and 1792 Bourbon.

  39. 119
    Candice Conway

    Has anyone tried this with erythritol instead of sugar? Type 1 diabetic here, and this looks sooo good. I’d like to be able to have more than a sip. The alcohol is fine, cream is fine, the only problem is the sugar.

      • 121
        Jessica Grimm-Lyon

        I would be very careful either replacing or removing the sugar, given that you’re aging the eggnog. If you are going to change things in any significant way, definitely test slowly and don’t serve to people until you are sure.

  40. 123
    Sarah

    Would this work to be stored in a litre swing top bottle? Or would it be too thick? I have the notion it’ll be nicely presented and poured from it.

  41. 126
    Amy

    I had some serparation, as well. It was as though the eggs and dairy were sitting on the top. I separated my eggs well, so it’s not whites, but there was a clear liquid on the bottom. I used dark Jamaican rum and brown sugar, so I’m not sure what the clear liquid was? Did I ruin it? I hope not, I made a double batch!

    • 128
      Jennifer Chaiken

      Rob ,- if you use Drambuie your probably have to swap out the bourbon – Drambuie is a whisky base. I’d also omit the sugar altogether, as sweet as Drambuie is

  42. 129
    Jessica

    Made a (large) batch on 10/14/17 and had opened a bottle a little after two week, since we wanted guests to try. So we have periodically being having a taste. Last night, after a large late lunch and with my husband being at a meeting all night, I decided that eggnog for dinner was a completely valid option. It’s a little over a month old and I had more than a taste–OMG, so delicious!! So you know how when you have, say, a pine candle but then get a fresh Christmas tree and smell real pine, how you can see why the candle is considered pine scented but that they emphasize some of the aromas and fail to capture others? That was my experience with the eggnog. I could taste why store bought eggnog is considered eggnog, but the aged version is both more subtle and more complex. It also tastes more like “eggnog” than freshly made homemade eggnog does. Definitely sharing a bottle for Thanksgiving!

  43. 130
    Cynthia Perez-Gerhart

    Just made it this evening and I have a good amount of separation happening in the glass jar… Anything I should be concerned about?

    • 131
      Jessica

      It depends on what you mean by separation. If you have beaten the egg yolks and sugar to a pale yellow and then fully incorporated the dairy/booze mix, not only will you see a lot of obvious foam, but there is actually a lot of air in the liquid. So you’ll see a lot of foam rising and then breaking (and since we’re talking egg and milk, some of the foam will just sort of linger but dry out a bit). I usually top my bottles off after a week and there is more space than you’d think. So if that’s the kind of separation you’re seeing, that’s fine. I have not personally ever had the lighter liquids separate from the heavier liquids. I know other people have mentioned seeing it and said that it was fine with some shaking. Still, I would wonder if you really beat the ingredients enough.

      • 132
        Spencer

        They might have also not separated their egg yolks and whites sufficiently. When I made my first batch ever, I wasn’t as thorough in my separation efforts, and somehow ended up with a bit of egg white in one of my jars that would routinely separate itself from the rest of the mixture. Definitely not something that I would call a “good amount” though, just a tiny bit.

  44. 139
    Anna

    I’m wondering how this doesn’t go bad with the eggs and cream? The obvious answer is alcohol, but I assumed that the two weird separate. I guess I don’t get the science.

    • 140
      Daniel Zehner

      The mixture ends up being 18% alcohol, so nothing will grow in there. 🙂 Alcohol and water don’t separate out of solution unless the water freezes, so it stays nice and mixed up!

      • 141
        Spencer

        Where do you get 18% from? 1 batch makes 3 quarts, or 12 cups, 3 of which are 40–45% ABV, making the final mixture 10-11.25%. Or did you use higher proof liquors?

        • 142
          Daniel Zehner

          I guess I shouldn’t have been so specific. It’s just a LOT of alcohol. 🙂 I think I got that number from Alton’s video where he guessed at the percentage. Good on you for actually calculating it out tho! Happy nogging!

          • 143
            Spencer

            Ohhh, gotcha. Didn’t know if you were just SUPER merry and using heavy hitters like Booker Noe’s and Bacardi 151, lol. You too! 😀

          • 144
            Daniel Zehner

            I DID actually use Booker’s in last years batch. It was glorious. 😀 😀 Just had the last of it while making this batch. Sooooo good…

      • 145
        Anna

        Really wish I had read my comment before posting.
        Did you put the cream in while it aged? I read on other recipes not to put the cream in until it’s done aging and you’re pouring it to drink.

  45. 149
    Jennifer

    Just made this for the first time, tastes amazing! I put away for the aging process but a thought occurs to me, do I need to put in Mason jars? Or just any container will do?

    • 150
      Janet

      From what I’ve read, glass and airtight. I just made my first batch as well. Already planning to make more. If you have it in plastic, that should be okay for a few days until you get other containers.

      • 151
        Jennfer

        I have it in my largest Pyrex bowl, and burped the lid before sealing. I’m guessing a trip to get Mason jars would be better lol. Thank you for the response

  46. 152
    Daniel Zehner

    Made this year’s batch with some friends, and as usual it’s excellent. I reserved a mason jar from last year’s for us to enjoy while we made the new batch and wow… it’s sooooo much better when aged. This year’s booze included: Hotel Tango Bourbon (Veteran owned distillery from Indianapolis, and they loved that we were making this on Veteran’s Day), Mt. Gay rum, and Hennessy. As usual, this recipe is awesome. Can’t wait to try it in a month!

  47. 165
    Theresa Keyser

    This year we are using raw cream and raw milk, always pasture raised eggs from our egg guy at the farmer’s market, and new also is the addition of erythritol instead of sugar. My husband refused to separate the eggs and is just putting all the egg in it, then aging in fridge. Wish us luck! (is there any real reason to separate the eggs anyway? I couldn’t find anything about it on line.)

  48. 169
    Dorothy McAlister

    What kind of holiday magic is this? I just made up my first batch (yes, there will definitely be more). If it tastes this delicious now, how good will it be in two weeks?!? Can’t even wait to drink and share more of this creamy, spicy, boozy goodness.

      • 171
        Jeff Winett

        This is way fun for me. I subscribed to this post so long ago, after trying my first rendition of this awesome eggnog maybe more than a year ago. Months go by with no commentary on this eggnog, and then breaths of new life bring “new comments” my way. So Daniel, you are that dude, and you even made me just get up from my morning coffee to look in the fridge so I could quote the date of when I last made this….”May 31, 2017″….YES, this does become better over time, and the coolest thing ever is that I can make this elixir year round. Happy holidays to all, and needless to say….”cheers” 🙂

  49. 173
    Glenn Orfanides

    I’m getting everything around to make this wonderful creation, but, the recipe leaves a couple of variables, the rum being the first. Jamaican Rum, no problem, but are we talking dark rum or light rum? They both have very different tastes, the dark having a much stronger flavor due to the dark brown sugar used to make it, which gets it’s darker color from the extra addition of dark molasses. I wonder if Mr. Brown happens to see this could he clarify what was used in the original recipe. I’m also wondering about the sugar and the thoughts of some of the other readers and their experiments with different sugars. I’m guessing the original recipe is using regular granulated white sugar but I don’t disagree that the use of darker more natural sugars could and would change the flavors as well. I’m interested to hear what other people think so let me know wwhat your thinking.

    • 174
      Michael Morris

      To be honest Glen, I don’t think it matters all that much what type of rum or sugar you use, your eggnog will still turn out great. I prefer the slightly deeper flavor of light brown sugar and I use Meyer’s Dark Rum because it was the only Jamaican rum I had handy. I believe the dominant flavor will come from the bourbon so you want to use something you like. I’ve made this a few times and experimented with each batch and each turned out great. So use whichever ingredients you think you’ll like the most. There are no wrong choices as long as you’re using what you like.

  50. 175
    Lisa

    We made some of this LAST October… I’m drinking it now (hey, it’s 5 o’clock somewhere!!). It’s amazing and tastes absolutely DEVINE!! Making it again this year for next year. This makes a great gift for group gifts. We just poured it into 16 oz mason jars, topped with a festive ribbon and tag and voila! It’s a huge hit in Munich family!

  51. 176
    Janet

    A couple of questions, if there is anyone in the know still around. I’m not a drinker, but I know that while all bourbon is whiskey, not all whiskey is bourbon. How interchangeable are they in this? We have quite the collection of high end whiskies which my husband just doesn’t drink anymore. I’d love to start using up some of those bottles.
    Also wondering if an immersion blender used just before serving would thicken it up at all. Fam are fans of THICK egg nog, like Guernseys, but a spiked version for most of the adults would be welcome.

    • 177
      Jessica

      Bourbon is a mostly corn based whiskey known to be a little sweeter and I think generally a little smoother. However, using other whiskeys will be fine (except for Scotch, which has a delicious smokey flavor that will be noticed). Basically if these are whiskeys that your husband used to find worth drinking on their own, they’ll likely be tasty if not exactly the same flavor as bourbon. Also, try the eggnog both unblended and blended and see which you like better. I find the nog so rich tasting that it feels thicker to me than it looks.

      • 178
        Janet

        Thanks for pointing out the Scotch, which is most of what he has, so I’ll avoid that. But I did find 3 different bottles of bourbon. No cognac, and some Puerto Rican and Cuban rums. Think I’ll give it a try this weekend!

    • 182
      Andy Short

      That all depends upon your definition of a serving… it makes about 3 qts, so that would be about 16 6oz cups. Generally my personal drink size of this deliciousness is probably just a bit north of a pint…

      • 183
        Avery dees

        No That makes sense. I was thinking between 8 to 6 oz per serving. I wanted to see how much it made so i can have enough room in my mini fridge l. Thanks for your input!

  52. 184
    Faye

    I found cute Christmas jars at Dollar general. They are pint size and have pretty lids on them.
    I think these will work for gift giving.
    Faye

    • 186
      Andy Short

      Approximately 3 quarts. That will not be enough, consider doubling the recipe. I just made a quadruple batch this evening (I’m a couple of months behind this year). I will probably make another double batch or so in the next week or so as everybody likes it…

    • 188
      Jessica

      No–alcohol is what allows you to age the eggnog without the milk/eggs spoiling. Alton Brown has regular eggnog recipes (there is a whole Good Eats episode on eggnog!). There are also various other homemade eggnog recipes that are excellent (I’ve liked the Joy of Cooking–at least the version I have).

    • 190
      Jessica

      It is a very small amount of salt and my guess is that is has more to do with rounding out the flavor than preserving anything (the sugar and alcohol do that just fine). I think if you decant a decent amount into a pitcher for a party, you may want to try mixing in a touch of salt to see if you notice the favor change, but if you are just drinking one glass at a time, I doubt it’s worth even thinking about.

  53. 196
    Sb

    I am so excited for 2 weeks to go by! We used glass growlers for storage. 1 batch filled 1 1/2 growlers. I figure we can divide it up when we are closer to giving it for gifts.

  54. 197
    Kent Klawer

    I just made this. Already tastes great. But I don’t gave 2 enough mason jars, but I do have a giant plastic sealable bin. Plastic ok? Or do I need to procure some jars?

  55. 199
    Michael Morris

    I made 2 separate batches this week. One using Makers Mark bourbon and demerara sugar and the other using Evan Williams bourbon (which is made by Jack Daniels) and turbinado sugar and curious to see how each one tastes when they’re ready to be drunk.

    • 200
      Albert Valencia

      Hey Michael,

      I wish I could be there to watch your face as you try this recipe! It’s been a family favorite ever since Alton posted it. I had fun giving this as gifts, then rushing to make more for myself!

      • 201
        Michael Morris

        Hey Albert,

        I made this last year and it was a big hit, every last drop was consumed on Christmas Eve. That’s why I have two batches in the fridge now.

        Thanks

    • 202
      Jason

      Sounds like an interesting side-by-side worth trying. Having made bourbon cream on a number of occasions, I can attest that different bourbons do indeed produce distinctive end products.

      As a bourbon geek, I feel compelled to point out that Evan Williams is produced by Heaven Hill Distillery, while JD is owned by Brown-Forman. Heaven Hill also makes Elijah Craig, Henry McKenna, Bernheim, and a number of other whiskeys.

      • 203
        Michael Morris

        Jason,

        Good to know about Evan Williams, I thought that I was told a long time ago that it was made by Jack Daniels and was named after an uncle or brother.

        It will be interesting to compare the two batches to see what batch, Evan Williams & turbinado sugar or Makers Mark & demerara sugar, tastes best.

        Thanks

  56. 204
    Malka

    What is the total quantity that this recipe makes? Like, if I have to buy mason jars or whatever to store it in, how many do I need to buy?

  57. 207
    Wolf

    I just can’t get on board with a drink made with eggs and milk being kept in the fridge for that long. I don’t care how much booze is used.

    • 209
      Jessica

      You make the first batch on faith (and lots and lots of people’s accounts, articles about actually testing the product, etc.) and then once you taste the first batch, you become a convert. Also, remember that the nose knows–milk and eggs definitely let you know when they are no longer drinkable. So while it feels risky, the real risk is that you’d waste some money not that you’ll end up drinking a big glass of something rotten. However, if the thought of trying this isn’t fundamentally exciting on some level, regular eggnog is still delicious!

  58. 210
    Virginia

    I don’t know anything about alcohol. I went to the liquor store and just bought what I could…I bought Bacardi black for the rum. Have I doomed my eggnog? Please someone tell me it’s okay. We have chickens and I really wanted to use up some eggs.

    • 211
      Melissa

      I bet you will be just fine. Bacardi Black is aged in charred oak barrels which gives it a bit of a smoky finish, but I seriously doubt that flavor will dominate your end product. It also has notes of vanilla and caramel which would be delicious.
      I find this recipe to be very forgiving and it always turns out a different version of magical. I am curious to know how yours turns out!

  59. 212
    Susan

    How long is this stuff good for? I just found a jar in the back of my fridge that I made in last November. Possibly November of 2015 . . .

    • 213
      Carlos

      If it smells ok take a little taste. I have had one jar for 2 yrs (accidentally) and it was still good. It was in a tightly sealed mason jar. No funkiness at all, just some thickened Nog at the rim and lid. But it tasted a-ok

  60. 214
    Lindsey

    I made my first batch of this a few days ago. This morning I went to check on the jars and noticed a small amount of separation at the bottom. Is that okay? Should I shake or stir it? I’d hate for this to mean I can’t drink it, as it isn’t the cheapest thing to make around…

    • 215
      Michael Morris

      Go ahead and give it a vigourius shake. You won’t hurt it at all. It could be separating because it wasn’t mixed enough. I shake mine up once a week for good measure.

  61. 216
    Aaron

    Yes, it will thicken quite a bit on it”s own.

    There is a probability of beating some air into the eggs when you beat them initially, if you do, yes, there will be some bubbles atop the jar’d nog the next day or so, as the air settles out of suspension, doesn’t hurt a thing.
    I do not have any separation happening either, it’s still well mixed just sitting in the dowstairs fridge all year.
    I think I’ll take a small (jelly-jar-worth) for a pre-show apertif tonight shared between I, wife and a friend.

  62. 220
    Jessica

    We made a double batch last year and made a quadruple batch this year (luckily I remembered we have a large beverage cooler, because the milk/booze filled my biggest pot on its own!). I love to save and reuse bottles, so I have a nice collection on various sizes bottles of eggnog in my fridge to take to parties and drink at home. Last year, after about a week, I topped off all my bottle. I also put a little plastic wrap around the top before I cap it, just to make sure there is a good seal. Last year it was amazing (which is why we’re making twice as much this year!). Comparing this eggnog to regular eggnog is like comparing NYC pizza to Chicago style pizza—you can love them both, but you love them for different reasons. This is a slow sipping, rich and boozy treat for adults looking for something a little more complex and special. If you want something to quaff, pour a little booze into regular eggnog (also delicious). Question: has anyone else with slight problems with dairy found this easier on their stomachs? Would there be a reason for that?

  63. 221
    Faye

    Just made it today, can’t wait to try it.
    Does anyone have ideas about packaging it for gifts, any words of wisdom that could be attached, your thoughts are welcomed.
    Faye

      • 223
        Busta Move

        We used 8oz mason jars which we’ll dress with a red ribbon and bow. We’ll also attach prepard tags with Alton”s recipie on one side and room for appropriate seasonal sentiment on the other.

    • 224
      Jason

      Faye, depending on how thick you make it, you could probably do what I do with my homemade Irish Cream and Bourbon Cream – funnel it into swing-top glass bottles. They’re available in various sizes, most commonly 750ml.

  64. 225
    Jennie

    I made my first batch and checked the recipe three times because I ended up w 3.5 quarts. It has settled some now and I wonder, do you need to stir it or shake occasionally while it’s doing its magic in the fridge?

    • 227
      Melissa

      I made a double batch last night and wound up adding 1/2 cup Smith and Cross rum in addition to my 2 cups Appleton Rum. Smith and Cross is Naval strength at 57% and my end product already tastes balanced and delicious. My bet is you can add the extra booze, especially if you make it soon and allow ample time to mellow. The other possible consideration would be how adding 3/4 cup liquid might change the consistency of your end product. I used full fat canned coconut milk instead of whole milk, which I have done several times and been very happy. However, this time there seemed to be far less fat in the can, so after that change and my additional rum, I was concerned about the thinness of my eggnog. I wound up beating in 6 more egg yolks at the end to bring the fat content back up and aid in the emulsification. End result was perfect.
      My suggestion would be to get your batch going, add your extra booze, but also add more egg yolks.
      Good Luck!

      • 228
        Andrew

        The Joy of Cooking addresses this issue with a quote from Mark Twain: “Too much of anything is a bad thing, but too much whiskey is just enough!”

  65. 229
    Aaron

    I prefer dark rums, and I like spiced rums,the usual I keep around the house is Captain Morgan Private Stock.

    That said,, trying to remember,, I THINK what I put in my batch last Nov. was Blackheart rum, trying something new.
    The house Bourbon I use is Knob Creek.
    I made a double batch, I still have 3-4 quarts in the ‘downstairs fridge’, getting to be “the season” to enjoy some more of it again (and make another double batch LOL for next year).

    • 230
      Jason

      Aaron, I appreciate the input. I actually think I’m going to try a batch using a 23-year rum I have sitting around. It’s almost like candy in a glass, so it should yield interesting results.

    • 232
      Michael

      I don’t think blackstrap would work well. It may over power things a little. I used Meyer’s Dark Rum and a golden rum when I made my batches.

    • 233
      Albert Valencia

      Hi Jason,
      I’ve made this for a couple of years, and I always at least double to recipe, because it gets gifted to so many people, and it tastes wonderful! I prefer Ron Solara Rum, and everyone loves the taste. Best wishes for a great holiday season!

    • 234
      Melissa

      I used Appleton Signature Blend (delicious and cost effective). I also added a little Smith and Cross. This is a high proof rum though at 57%, so I just knock down the overall volume of the rum. Smith and Cross really is something special and I believe adds a lot to the overall end product. Last year I made one batch, which yields about 4 quarts. I am about to make my batch for this year and am doubling it since it is such a hit.
      Cheers!

      • 235
        Melissa

        Edit: I made this again last night and actually wrote everything down this time. The yield is about 3 quarts and I just added the Smith and Cross as extra rum instead of bringing down the volume of rum because it was so delicious!

        • 236
          Spartacus

          On behalf of everyone in this thread, we acknowledge and appreciate the sacrifices you make towards the field research for this recipe. Cheers!

          • 237
            Melissa

            Thank you! I take quality assurance pretty seriously, and by that I mean sipping booze and taking notes. A lot of sacrifice, indeed.

  66. 238
    Sam

    I’m very nervous about using non pasteurized eggs, someone reassure me!! I can’t find them anywhere but im dying to make this. I also think my pos fridge might not be cold enough but i can fix that.

    • 239
      Debbie McCarrick

      Sam, If you buy the eggs fresh from a reputable grocer it will be fine. Have eaten so many raw eggs in my lifetime and can truly say never gotten sick from them. We use to put them in milkshakes all the time. Also, cookie dough, (yes, I know they say not to eat it, but c’mon) cake batter, my Dad use to put one in his beer sometimes. We had fresh homemade eggnog when I was a kid every year. You will be glad you tried it!

    • 240
      Aaron

      I literally shove a chicken off the eggs and use them in whatever, Bearnaise, ice cream, custards, egg nog, carbonara, breakfast,,, whatever needs eggs. Almost 2 decades now.
      Pasteur-what????
      A lot of things are “possible”, how actually LIKELY they are is a whole different story.

    • 241
      Hrh

      If you worry about the eggs, just wash them in soap and scrub well. Any bacteria or the like will be only on the outside of the egg, so just get that real clean and you’re good to go!

    • 243
      Debbie McCarrick

      I just made my first batch and bottled them a bit ago. I have read, probably over 100 of the reviews and to answer your questions, yes, all 3 alcohols, but you can swap out for for you have. I had Korbel Extra Smooth Brandy, Jamesons and Captain Morgan Pumpkin Spiced Rum. The alcohol preserves the dairy and if the small taste I took of it after I bottled it, is any indication, this will be amaze balls! Also I wanted to add that the folks that said it never thickened most likely did not beat the yolks long enough.

    • 244
      Jessica

      I do use all three liquors and just buy the quality/brand that I’d want to have in my bar anyway. For me that’s no sacrifice but if you didn’t want extras of a particular type, I doubt the eggnog would suffer too much.
      The alcohol does kill the germs. If you google “aged eggnog” you’ll find an article from a group of scientist who decided to actually run a test! The interesting part was that the aging was key–it took some amount of time (I think about two weeks?) for all the germs to be killed off. Also, statistically, very few eggs are actually are dangerous in the raw state. The scientist actually had to introduce salmonella to the eggs to run the test.

  67. 245
    Spencer

    Made a double batch and when I tasted it it didn’t taste as strong as I was expecting. Also, I got about 1.5 gallons total (24 cups), but only 6 cups of ~87 proof booze, or 43% abv, so doesn’t that make the final solution only 10.75% abv, and thus not above the sterilization limit? Any thoughts are appreciated.

  68. 247
    Debbie McCarrick

    Has anyone made this using 1 or 2 % milk instead of whole? I have everything I need to make a batch but usually
    never buy whole milk.

  69. 248
    Robyn

    Made it for the first time late Oct 2016, and through the holidays it was still very thin and too strong to handle so I mixed it with purchased eggnog for guests (tasted great that way, and was more of a consistency you’d expect). The alcohol was absolutely overpowering any eggnog flavoring. Fast forward to yesterday when I saw the recipe again float by on a Facebook post from someone. I remembered I still had one jar left in the back of one of the refrigerators. I opened it, tried it, and it was WONDERFUL! The overpowering alcohol had mellowed, it was thicker and creamier (maybe not as thick as commercially bought eggnog, but still…) and I will definitely be making more this week.

      • 252
        Philip

        Correct. As long as the alcohol content is high enough (>20% or so) it will both sterilize the eggnog and preserve it as well. Testing was done years ago with the researches adding salmonella to the mix. At one week it was still dangerous, but after that it was completely safe.

  70. 253
    Darcy

    Best choice for alternate liquor if you’re allergic to rum? Yes, I am, to my great sorrow. Love the taste, makes me sick as a dog.

  71. 255
    Sadie

    Yay I just made my first batch for the year! Definitely worth buying high quality ingredients for. You’ll probably only like it if you like alcohol, especially whiskey. My friends loved it last year and I’m excited to make it my own tradition 🙂

    • 257
      Michael Morgan

      Seemed around 3 liters. I didn’t have a vessel big enough and had to break up the left overs into some smaller ones. Don’t know on glass as a requirement. Seems wrong to have alcoholic beverage contained in a plastic one.

  72. 260
    aabc

    Made a batch in July and another batch today. Probably will do another one in October to to be sure I have enough to make it through the holidays. Can’t wait to taste a small amount of different ages to see how it compares.

  73. 261
    Mike

    Just finished this and it’s great already! I added 1/4tsp of fresh ground cinnamon, a small pinch of fresh ground clove, a tsp of vanilla extract and I folded in six egg whites that I whipped to soft peaks.

    • 262
      jeff roesner

      I did similar with the egg whites and i just did 2 cups of Jack in leu of the other booze. Tastes great and cannot wait for the holidays.

  74. 263
    Alan

    The only method they will certainly understand is if you picked the “I would certainly such as to maintain the symbol” choice while mounting the application.

  75. 266
    Busta Move

    We made two batches this past weekend – not a double batch, but two separate ones. Fortunately this was our first time with this recipe. Not knowing exactly how delicious it will be should give us the self control needed for lengthy storage. Liquor: Hennesy, Capt Morgan, Jim Beam, and because we were a bit short for the second recipe, about 3/4 C of Gentlemen Jack. Placed it all in jelly-size (8 oz) mason jars. Exactly 24 total. While larger containers might seem better, I rationalized they’re a nice size for gifting, stocking stuffers, and it seems convenient to store it directly in individual serving containers. We don’t foresee a problem with getting into the stash until mid-December, giving it roughly 4 months to mellow. We are absolutely looking forward to tasting and sharing this Christmas!

  76. 267
    Michael Morgan

    I suppose I could have figured it out first. But this does make a decent amount of end product. I was becoming worried as my mixing bowl approached the top. I was really hoping the beer growler I was pouring it into would hold it all but alas about 3 cups had to be placed into other vessels. So if you were to try to put it all in one it seem you would need something just shy of 3 liters to be sure. But now the really hard part to wait until after Thanksgiving to Christmas to revisit these concoctions. For the record I have used as the spirits:

    Appleton Estate Extra
    Buffalo Trace Bourbon
    Hennessey VS

  77. 268
    Ld

    I recently found some WONDERFUL recipes that call for egg whites only, and I’m looking for recipes to use up yolks! I don’t want to waste anything. I am glad I found this recipe, now the yolks wont go to waste (when I don’t feel like making a custard, pudding or ice cream)!

    To use up the whites, make angel food cake, financiers, friands or a white cake

  78. 269
    Benjamin Huffine

    Couldn’t you just use a quart of half-n-half instead of a pint each of whole milk, half-n-half and heavy cream? Half-n-half is half whole milk and half heavy cream after all.

    • 270
      Fuzz

      You don’t want to do it that way purely because there will be different fat contents in half-and-half than there would be with the others.

  79. 272
    Michelle

    Any recipe for a vegan egg nog? (Yes, I am sure everyone just cringed when they read that!) I can veganize an awful lot of recipes but this one, I don’t think so!

  80. 275
    Craig L

    I have been making this for three years running, with at least two months aging to ensure it properly mellows. I love this stuff! I tried doubling the batch this year and getting a 5.3 quart jar (the largest hermetically sealed jar Container Store carried, and it didn’t quite hold a double batch). I would like to make more, maybe four batches, just because more people want it at parties. When people make very big batches, are you making it all at once and pouring it into quart jars? I’m worried about separation and sediment changing the flavor of each quart since I can’t pour it fast enough to avoid nutmeg etc from filtering out. Thoughts?

    • 276
      Carlos

      I always pour the big batch into smaller bottles. I always just let it sit in the pitcher (mixing vessel) for an hour or so. Then i stir it up again right before i spread it through. I have not noticed and varyiation between batches. I keep them in 2.5 quart bottles. I usually make 2 batches and age them for a a year

  81. 277
    Jeff Winett

    Holey moley, but last nights indulgence of sipping on this in bed was a revelation. I really tried for the 2 months aging, but “2 weeks” won out 🙂 I’ve got plenty left, so will attempt to wait it out and see if any differences might occur with further aging. This was the best eggnog experience I have ever had. Slightly thick, not overly sweet, and incredibly flavor filled. I’ve never been a fan of beaten egg whites in this type of drink, as it changes the smoothness into an airy-ness that is unappealing in our little family, and that’s why I tried this version. Thank you A.B. for this.

  82. 278
    MissySlim

    It’s 25 degrees and snowing and I’m going through Egg Nog withdrawal. So I made a batch 1/3/17 to get me through until Spring. People have been asking about what to do with egg whites – make Alton’s Sweet Potato Waffles, of course!

  83. 279
    divadahling

    Right now, it just tastes like milk with sugar and alcohol…nothing like eggnog. I’m going to let it age a month and see how it tastes then.

  84. 280
    Nate

    What are you supposed to do with the whites? Most recipes call for it to be added later… this recipe makes not mention other than store them for later. O.o

    • 282
      James

      My own family recipe calls for them to be whipped to soft peaks, then folded back into the finished eggnog before storing to age.

    • 283
      Marlene Mayman

      Freeze the leftover egg whites for later use in an ice cube tray (one per “cube”). USES: angel food cake, meringues, omelettes, macaroons, frittatas and quiches, etc.

  85. 286
    Ryan

    I never leave comments on these, but this recipe is amazing. Only made a half batch this year because I was skeptical of how it would be, but damn was I wrong. Just made a batch and plan to let it age until next Christmas. It definitely gets smoother, and the spices and spice in the captain private stock I use become more pronounced. As some said it is not the thickest nog ever. I whipped up about a 3/4 cup heavy cream with brandy, nutmeg and cinnamon until thick (but not quite whipped cream) and folded it in. I found it made it the perfect consistency. HIGHLY recommend.

  86. 287
    Teri

    Aging this stuff was like a little kid holding off until Christmas to open a present! We made this just as listed and about half of the nog actually made it to the ripe old age of two weeks. Our group’s consensus was that this stuff is GREAT and it has no need of aging, the anticipation was more of a thing than the refined mellowness of the surprisingly well-preserved dairy. Special note: the nutmeg becomes more pronounced as the aging goes on, so if you desire a more subtle hint of nutmeg, grate in about half the amount called for, (I never thought I would ever say that!)

  87. 288
    Andrew

    FYI to the people asking, half and half is equal parts milk and light cream, not heavy/whipping cream. If you want to make it from milk and heavy cream like I usually do, it’s about 3 parts milk, 1 part heavy cream.

  88. 290
    Cynthia Remis

    This recipe is the absolute bomb. Completely easy and completely delish. I used Remy Martin cognac, st remy brandy and bacardi rum. I made two batches and gave it for gifts….I am now known as the queen of the nog!

  89. 291
    Michelle

    Oh my goodness this eggnog by far is amazing. I made it a couple weeks before Thanksgiving and sampled a little at Thanksgiving and uncorked a bottle on Christmas it is very smooth and creamy. The second bottle will likely disappear tomorrow on New Year’s eve. I will be doubling the recipe next year!

  90. 292
    Spartacus

    Question: why not use 3 pts of half-and-half? Isn’t that just half cream and half milk? Just curious; I surely wouldn’t want to mess with this excellent recipe. Thanks for any input.

  91. 293
    Kimberly

    I’m reading all the comments about it being too strong and it has a lot to do with the booze you used. If you used cheap harsh booze then it’s never gonna taste great, I use top shelf, all things I would drink on the rocks by themselves. I made mine last Christmas and drank it this Christmas and it was amazing. It doesn’t get thick either but it amazing creamy.

  92. 294
    Nick Wilson

    I tried it after 3 weeks and didn’t think it was overly strong. It is warm going down, but nothing like some have described. I do think it tastes a little more like baileys than egg nog, and it hasn’t thickened. Pretty tasty so far

    • 295
      Albert Valencia

      I agree, Nick. I used very good liquor and followed the recipe exactly, and after almost 2 months (with a small weekly taste,) it’s very smooth. It does remind me of something like Harry’s Bristol Cream. It’s not harsh at all, as some have commented. We had a great time sharing!

  93. 296
    Lisa Bacot

    I made this right after Thanksgiving and served it Christmas Eve. It was way too strong for us. All liquor flavor and little else. I had to add whipping cream, store bought egg nog, and even ice cream and, frankly, it was still too strong for most of us. I have leftovers (obviously because no one drank it), so we’ll see how it tastes next year. Hoping it will mellow considerably.

  94. 297
    Bob

    Well, initial taste is awesome! We’ll see how it turns out made with Raw Milk & Cream, Eggs my hens laid this week, Woodford Reserve, Courvoisier, and Bacardi…

  95. 298
    Dave

    Made this for Christmas 2015 and left a few jars to age. I just pulled them out a few days ago and they were absolutely fabulous! Thank you, Alton Brown!

  96. 299
    Jackie

    I made this recipe the beginning of November to have for Christmas. Is it suppose to thicken up? Mine hasn’t, so I am just wondering if it should.

    • 300
      Albert Valencia

      Mine has t thickened, but I made two batches, and have been “sneaking” a small glass once a week. Oh my!!! It’s been getting better every week! Try a taste!

  97. 301
    Gibson

    Let it sit a year! Just a tasted a batch from December 2nd of last year. No boozy flavor, just creamy goodness with that nice warm tingle at the end. Make sure you have a large glass container to store this stuff in and a good, cold spot in the fridge!

  98. 303
    T Logan

    Made this at Thanksgiving. Tried it today – about a month of aging – so much alcohol it’s unpleasant. I don’t even know anyone who likes eggnog enough to give it away. Guess it’ll have to sit in the fridge and age for…well…however long it takes for it NOT to taste like paint thinner. Disappointed as I used high quality products.

  99. 308
    Braden

    Just threw this together and realized I added 1/2 tsp salt instead of 1/4 tsp. I’m not overly concerned given the volume but thought I’d see if others felt differently. Thoughts?

    • 309
      Steve

      I don’t believe it would do anything. I’m not a food chemist but it shouldn’t have any effect due to the volume. My double batch probably won’t make it to the one month mark. I love the stuff.

  100. 310
    Connor

    Been aging since last Christmas. The jar I opened for tasting around new tears grew some yellow film at the top and I decided to pour it out. The others look like they may have some chunky bits that have flared to the top. Hope it’s ok, haven’t had the courage to try it. Anybody else say this is normal after they have aged a year?

    • 311
      James

      I’m not quite sure, though I suspect that the nog separated, and didn’t stay cold enough. I can’t in good faith tell you it’s safe to drink, though if you don’t smell spoiled eggs or cream you are probably okay. My grandmother always had a motto of “if in doubt, throw it out”.

  101. 313
    Steve W

    My double batch is on week 3 and it’s exactly as described. It has mellowed tremendously and is complete holiday deliciousness. If you like egg nog then do yourself a favor and make this. I know I will not have another holiday tradition in my home.

  102. 314
    Rodney B.

    I made this recipe in November 2015 and it was delicious through the holidays. However I had about 50 ounces remaining that sat in my refrigerator throughout 2016. As of the end of November I drank the last of it with a full year of aging and it was still absolutely delicious. Making my current batch today, though a little late for proper Christmas aging, I look forward to enjoying it during New Years and throughout the year. Straight is yummy but I prefer cutting mine with a good quality Root Beer, it really makes the flavor pop, plus adding some carbonation doesn’t hurt this thick brew!

    • 315
      Ines

      I just want to double check, since this is the first time I am making my own eggnog. Reopening and closing the jars for tasting will not effect the eggnog? I have 3 quarts and a pint mason jars in my fridge. Do you shake yours every now and then? I have read differing opinions about this too.

  103. 318
    Lindsay

    Can anyone tell me if this thickens at all? I just made it and it seems very liquid for eggnog. I made a batch fresh a few years ago and it had the egg whites in the recipe as well and it was much thicker. Thanks 🙂

    • 320
      Andy Short

      Mine has, I made several batches between February and July and they have thickened up. I do remember on the short aged ones it seemed thinner last year.

  104. 321
    Matt

    This recipe can be modified in numerous easy ways, with proper restraint. I had Turkish figs macerating in Knob Creek Bourbon, so half the Bourbon I used was fig-infused. I also thought about adding allspice dram to one of the jars. And for those worrying about calories — one sip and you’ll realize that an amount that will hurt your diet will do even more damage to your equilibrium.

    • 322
      Albert Valencia

      BWAHAHAHAHA!!! I love it!!!! I haven’t tried modifying it, as this is my first year trying this recipe. I’m really glad that I made twice the original, and I’m giving myself full marks for only tasting it a very little. I can’t wait to see how well it’s going to be appreciated this Christmas!

  105. 323
    Sharon

    I’ve had mine aging for about 3 weeks. Only checked it twice. I stored it in an old glass butter churn with plastic wrap and another cover on top to keep it tight. So far, it’s very smooth and mellow. Can’t wait to serve it at my neighborhood holiday party!

  106. 330
    Sassisis

    I’m with you Lannie. So disappointed. Even my husband can’t drink it and there’s no way I’ll take an alcohol bomb to friends. I’m so bummed. 12 pasture raised eggs down the tube☹️️☹️️☹️️

    • 334
      Tina

      We didn’t have rum on hand when we made it, so we just used 1.5 cups of bourbon and 1.5 cups of cognac and it was still wonderful! Still highly reccomend, even without rum.

  107. 336
    Lannie

    I must have done something wrong! I followed the directions, used the brands recommended in some of the comments and have sipped a thimble of it on occasion since I made it six weeks ago. It has mellowed a little bit but it mostly tastes like Eggnog mixed with paint thinner! I have five expensive pint jars in the bottom of my refrigerator. Guess I’ll have to “forget” it for another year.

  108. 337
    Tim

    Made my batch about two weeks ago and have not opened it but occasionally give it a shake. Some folks here are shaking and stirring and then there’s the warning about Botulism and not shaking or stirring, so which is correct?

  109. 338
    Henry

    I made this last December (2015), and just popped my last bottle. DAMN. This stuff is amazing a year later! If you can put a bottle in the back of the fridge and “forget” about it enough, it is WELL worth the wait.

    • 340
      Ines

      I have to admit that it amazes me that after a year the egg nog is still safe to drink. I made a batch for this Christmas. I wanted to save a jar for next year.

    • 343
      Cole

      No! There are recipes for eggnog which you don’t age and don’t include alcohol, find one of them. The alcohol is essential to this recipe… about 1/6 of the final mixture will be alcohol which is essential to preserve it for long term storage. Take it away and you will get very sick if you even try to drink what will be a very spoiled mixture if you store it for any length of time.

    • 346
      Carlos

      Sarah, Stirring or shaking is NOT recommended. That can actually lead to botulism. While shaking and/or stirring some of the nog can stick to the lid/top of the bottle leaving it exposed to air. Which could be problematic.

  110. 352
    Justin

    Does anyone know the science behind why this concoction does not spoil? I can assume it has something to do with the alcohol, but booze or no booze, milk and egg products both spoil. I made a batch a little over a week ago. I am going to agent for a little more than a month. A year seems crazy!

    • 353
      Trevor

      Alcohol is a natural antiseptic, and also a preservative. It’s why it is used in wound care when disinfecting a wound. Not to mention, alcohol was historically made because it was safer to consume than water. Most alcohols were even used as medicine (like absinthe). The thought process is that with how much alcohol you are using (most of those liquors are around 90 proof, so right around 45% ABV per liquor), the alcohol will kill just about any bacteria that you don’t want (and maybe even some you do). Milk and eggs will spoil, but not with that much preservative, and especially if kept cold, it shouldn’t really ever. Although I don’t know if I’d want to age longer than a year.

      • 354
        Albert Valencia

        Love your answer! I think, like most people who are making this, that the alcohol did the job of killing bacteria. Your answer was great! Thanks

  111. 355
    Martha

    For the people asking about egg whites, may I suggest divinity? That’s my go to Christmas candy. And if you’re making this in November or December, your friends will enjoy the candy in season.

  112. 356
    Thom Pierce

    Made this last December (2015)…. Hid it in the fridge until today, and I must say it is still amazing! A little softer, but still has quite the kick.

  113. 363
    Mike

    I made a batch 3 weeks ago to serve on Thanksgiving but forgot to break it out for the crowd. Oh well, that just means I’ll have it aging for nearly 8 weeks when I break it out for Christmas Eve. I used Demarest sugar as opposed to plain white sugar and am waiting to see the results.

  114. 364
    Justin

    I live in China where the eggs are farm fresh (so fresh that you gotta rinse off the eggs before you crack them open because they still have the crud on them, if you know what I mean.) I just had my first taste last night, and wow! So yummy! Farm fresh is perfectly safe! I did not get sick.

  115. 365
    Sharon Waterson

    Made this last week for the first time. Had my first taste yesterday and absolutely love it. I am going to make another batch today as we are having a party for Christmas and I am sure it will not last long. Thank you for the recipe. It will be cherished for years to come.

  116. 369
    Bob

    Just took ours out of the fridge. We made it sometime between Thanksgiving and Christmas last year. I just had a “trial” cup…and WOW! Needless to say, we where kinda apprehensive about tasting it, almost a year after making it.

    Don’t hesitate, just make it!! Thanks Alton!!

  117. 370
    Nicole

    Anyone use farm fresh eggs instead of one’s from the grocery store? I’ve got a dozen still on the counter that I was going to use for this recipe, but I would hate to get my in-laws sick!

  118. 376
    Madeleine

    I made a double batch Friday, just checked on it in my basement fridge and there was a small amount of separation in the bottom of each jar? Can any of you verterans advise if this is normal? Also, should I give a gentle shake now and then?

  119. 380
    Kirby M Milton JR

    I’m using Grolsch type caps on liter bottles, which I normally use for hard cider. Woodford Reserve, Mt. Gay Eclipse rum, and Courvoisier VS for my first attempt.

    • 382
      Albert Valencia

      Sherry, the smooth, mellow taste of good Cognac, Rum and Bourbon might contrast with the slightly harsh taste of moonshine, in my humble opinion. You’ll love Altons recipe!

  120. 383
    Justin

    I have my first batch of this in the fridge now getting ready for Christmas, should I leave them alone until then or is it a good idea to shake/swirl them every few days or so?

  121. 384
    Olivia Fox

    This recipe is a total winner. Last year, I made 3-4 batches, and took them with me to various holiday parties. It was universally a hit. One note: use good booze – if you put cheap, nasty stuff in, it will taste like slightly-less cheap nasty stuff coming out. I used Myers dark rum, Maker’s mark bourbon, and Hennessey black cognac. Not ultra-high quality stuff, but still good stuff. Delicious. I need to remember to put a reminder on my calendar to make it in September! Last year, my batches were only aged a week or two, and were still very tasty.

    • 387
      Carlos

      Regular sugar. There will be a little sediment at first but it’ll all liquefy after awhile. Especially if you’re aging for the min 2 weeks recommended.

  122. 389
    Philip Watson

    I made this tonight. I used Bulleit Bourbon, Flor de Caña Añejo rum, and Courvoisier VS Cognac. It tasted delicious and not as boozy as you would think. It’s aging peacefully now in my basement refrigerator and I look forward to sampling it as it ages. I have not traditionally liked eggnog, but I made AB’s original several years ago and liked it and this looked too good not to try.

  123. 393
    Torsha

    Just made my first batch of this and I am so excited. For those of you who have done this before, does the eggnog thicken as it ages or does it stay fairly runny? I’m curious about the texture of the finished product.

    • 394
      James

      As it sits, the alcohol will “cook” the eggs, thickening it over time. I typically reserve a portion of my batch each year to use as a flavor for the next year’s batch, and by that time it’s almost as thick as frozen yogurt.

        • 396
          James

          I usually make my eggnog in five-gallon batches and store it in the garage where it’s cold. After Christmas, I save about two quarts and put them in the back of the fridge. The next year, I make the full recipe, then add the two quarts in as well. I’ve found it adds a nice bit of flavor and tends to make the nog taste a little bit less “raw” during the early drinking sessions. Sort of like pre-aging or pre-seasoning the batch.

          • 397
            Ines

            Thank you so much! This information is helpful! I’m going to try the recipe for the first time this year and will take your advice for next year’s batch!

          • 399
            James

            I make a lot because it makes for fabulous Christmas gifts for my neighbors and friends. I find it pairs really well with the River Rat cheese made by Gold Cup Farms. I definitely suggest checking them out too. Their XXX 3 year sharp white cheddar is not to be missed.

  124. 400
    Mrs. H.

    Stirred up my batch this evening. Thank goodness for my very old one-gallon pickle jar from a Girl Scout project that had turned it into a cookie jar – it even had its original lid! Just had to drop a shelf down one notch in the downstairs refrigerator so it would fit! Can’t wait to serve it for Christmas!

    • 401
      Albert Valencia

      So… I made my batch 3 days ago, then tasted it. I just made another batch because it’s just the best I’ve ever tasted! By the way, my kids LOVE the egg white omelettes, with green onion and chopped ham! Thanks again, Alton!

  125. 403
    Kathy W.

    I debated for a long time whether to make this. Even though it sounds great, that’s a lot of eggs and liquor if I don’t like it. This morning, I took the plunge. WOW! It made three quart jars with about a cup extra. I took a sip and knew I had a Christmas hit on my hands. Then I took another sip, and realized I’d better not drink the rest of that extra cup or I’d be smashed by 10:00 a.m. I can’t wait to see what this tastes like in a month or two!

    • 405
      Diana Crane

      Just realized I screwed up the recipe and forgot the half & half! I just poured it all into a pitcher, added the missing dairy, and poured it back into jars. Took a taste and it is so good. I can still hardly wait until Thanksgiving!

  126. 406
    Shannon

    One recipe makes just shy of 3 quarts. I doubled my first batch and got 5 quarts plus about a cup. My final batch I halved, it made 3 pints. I now have 18.5 quarts total of yummy eggnog aging in my fridge for the holidays!

  127. 407
    Annelyse

    I am not a fan of eggnog…. at all. It’s 1 of about 2 things I do not like the taste of. Yet I still try it every year just to make sure I still hate it. I saw this recipe and thought, what the heck…lets make it and give it as a gift to my boozy friends that like nog. I made a double batch and before bottling up every drop I did what every good cook should do, I tried it AND to my surprise actually kind of enjoyed it. It did not taste eggy at all. I’m looking forward to re-tasting it in a few weeks! Thanks for the recipe! <3

  128. 408
    Albert Valencia

    You’re killing me, Alton! As with most of your recipes, I can’t wait to make, then try them. I made a batch of your Aged Eggnog and placed it in the refrigerator downstairs… so that I wouldn’t be tempted before Christmas. 2 days later I just had to make another “tasting” batch. Holy cow!!! I only had a shot glass full, but I can’t wait to enjoy a small glass every week, to “see how well the aging process works…”. Yeah, right… I love it! Well done, sir!

  129. 409
    Cathy

    I just made this; about a week later than I want to, but still should be fine by Christmas. It was pretty tasty even without the aging, although the alcohol is strong. If that part mellows out a bit, I think it will be a big hit. I can’t wait to try it!

  130. 410
    Shelby

    Just started ours today (much later than I wanted, but at least it’ll still have about a month and a half). We doubled the recipe and filled 3 quart-sized airtight containers, with about 1 cup to spare. Smells heavenly – I can hardly wait!

    • 411
      Shannon

      Thank you for telling how much a double recipe makes. I am starting it today to give out to my family for Christmas so I was wondering how big of a batch I would need.

  131. 412
    mrLou

    I’ve made this 4 years in a row now. I ALWAYS save a bottle for “next” year. It’s SO GOOD! It ages so well. A year sounds scary but trust me. I kept a bottle (720 ml) in the back of my fridge and thats my “private reserve” everyone else gets the month aged stuff. Also, the recipe sounds like a lot but you will want to drink a gallon of it yourself.

  132. 413
    Jennifer

    There’s no way we’d use that much nog, I’m quartering the recipe, I think it’ll make just under a quart. I also have a tiny (RV living) fridge.

  133. 414
    Lizzy

    1) How secure/airtight does the lid of the jar need to be? I’m worried about mold and rot. I’ve had super strong mixed drinks that I’ve forgotten in a red solo cup in the fridge still develop mold.
    2) Any tips on making sure it’s super airtight if needed? A layer of clingfilm maybe?

    Note: My gallon mason jar has a push on top rather than a screw top.

    Thank you so much!

    • 415
      Simon

      I haven’t made this recipe myself, but i do have a degree in biology and am a food safety manager by profession. To answer your first question probably pretty air tight. I think your issue with your solo cup growing mold is that it was an open solo cup in your fridge. Since the solo cup was open microbes can settle and start multiplying especially if you frequently open the door. If your push on top isn’t secure you can use a few layers of plastic wrap and a rubber band.
      That being said, if you get pasteurized eggs and work in a sanitary manner then I don’t see why it couldn’t sit in your fridge 2 weeks easily. Think about it as if you opened a bottle of white wine and put it back into the fridge with the cork put back on. Bet it would still be fine to drink a month from now.

  134. 416
    Cory

    Just curious, do you think that it truly has to be ‘Jamaican Rum’? I’ve got plenty of Bacardi in my liquor cabinet. I also have tons of Jack Daniels, I wish I could get away with using that, but I’m nervous that the distinct Jack flavor (that comes from the charcoal, right?) might not blend well. I think that I’m going to use a Pendleton Whisky that I have instead of the ‘Bourbon’. Then I’ll only have to buy one liquor and make a dent in these that are currently just sitting and not getting used.

    • 417
      Catty

      I’ve been making aged eggnog for years and always use a mix if whatever rum and bourbon is in my liquor cabinet! It’s always delicious!

  135. 419
    Adrian

    Those of you that don’t want to do this with booze, the Southern Comfort Traditional Eggnog (M. W. Heron’s) is really good. I was surprised as I haven’t like the store bought stuff before. Just made my first batch of AB’s nog… So now we wait.

    • 420
      Andrew Layne

      I am with you on the Southern comfort!. Was thinking of adding just rum and then heating the alcohol out of it. Perhaps the best option.

  136. 425
    Tammy Magill

    Any suggestions for those of us who are lactose intolerant? Will we get the same results (or at least close to the same results) using almond milk or goat’s milk or sheep’s milk? Would love to try it, I miss being able to eat dairy products… Thanks for your help..

    • 426
      Chris

      I also am lactose intolerant, if you use the goats milk in place of whole milk it should help out. I make home made ice cream using 1/2 whipping cream and half goats milk with no repocutions! I will be trying it out!

    • 427
      Andy Sidloski

      Grocery store in town here sells lactose free milk and cream of various varieties. Brings the cost of this up, as lactose free cream is often 2-6x the cost of the milk (volume accounted for) but I just made my first batch tonight. the sampler glass I had was pretty great, and I’m quite excited to see how a month or so will treat this concoction.

  137. 428
    James

    Over the years, I’ve made eggnog many times, and AB’s recipe is fairly close to my own family stuff dating back to the turn of the century. I don’t do cognac, and instead just go heavy-handed on bourbon (I like Jim Beam for this) and rum (Cracken Black Rum is wonderful after it’s aged). I also always reserve a quart of my batch to sit for a year, and use it as the starter for the next batch each Christmas.

  138. 429
    Joanna

    What brands of the alcohol would be recommended for this? I don’t want to get anything that isn’t able to compliment each other but I dont know much about these liquors.

    • 430
      Jennifer Savage

      When I went to the store I said, “I am making Alton Brown’s eggnog.” The gal asked me if he listed specific brands and I told her the alcoholic ingredients were only listed as bourbon, cognac and Jamaican rum. (She thought it was strange he wasn’t specific about what to buy. She commented, “I thought he was usually really particular about these things.”) She chose Jim Beam as my bourbon, Ansac VS as my cognac, and told me to pick out any Jamaican rum I wanted, which there were only four from which to choose, so I picked up the least expensive which was the Myers’s Original Dark (no that isn’t a typo). I won’t be able to tell you if these were good decisions until Christmas, so use at your own risk, lol.

  139. 432
    Heather Wood

    is it necessary to use all 3 types of alcohol, or could one increase the measure of the other ones to equal 3 cups?
    I’m not sure I want to buy a whole bottle of cognac just for 1 cup. Thanks for your help.

    • 434
      Matthew

      I only used bourbon and rum last year and it was still really tasty. I will be using all three this year just to see what the difference is. When shopping at my local liquor megamart I was told since the spirits were essentially going in a big mixed drink, lower to medium quality booze would be just fine. The finer points of top shelf stuff would lost in translation.

  140. 436
    Jennifer Savage

    I just made a half batch to serve this Christmas. For those wondering what it is like straight out of the mixing bowl the alcohol is strong and the consistency is thin. As for quantity, a half batch made 5 1/2 fluid cups (44 fluid ounces) and I was able to put all of the mixture into three pint size mason jars. I will come back around Christmastime and let you know what the gang thought of it!

    • 437
      Jennifer Savage

      As promised I am reporting back with how everyone liked it. I made a half batch, or 3 pint size mason jars, on 11/02/16. To be honest I kept testing the nog and drank one pint myself within the first five weeks. My opinion is that it didn’t start to mellow until the fifth week. I left the other two pints for Christmas and we cracked one open last night. Reception was generally favorable. The alcohol has definitely mellowed and the nog tastes better than ever. To be honest I have never had “real” eggnog before so I have nothing to compare, but I’ve had my variety of creamy alcoholic beverages and this ranks WAY far and above the best of them. As I look at all of the comments here it seems that some of you are disappointed this nog tastes like alcohol. Ummm, what?! If you are looking for 21st century eggnog buy some from your local milkman – full fat, not that light stuff.

      • 438
        Steve

        Nice review. Mine barely made it to the 4 week mark. Made another batch last night but not holding out much hope for it lasting longer than the first batch.

  141. 439
    Joanne

    I hate eggnog so I’m making this as a gift. My stupid question is: how does it not spoil over time with all the milk products in it? Does the liquor somehow ferment the milk products or something?

    • 440
      leinani45

      Any type of aging or fermentation is (at the basic level) a “controlled spoiling” of food. You do have it partially right through. The high alcohol content essentially “cooks” the egg and dairy over time (thus the thickening), and it will also keep it from completely spoiling (i.e. rendering it inedible…as long as it is kept refrigerated).

    • 441
      Matthew

      The high alcohol content and refrigeration will stifle any bacterial goings on in the egg nog. I made this last year and it sat in the back of the fridge for over a month and a half. It thickened and it’s alcohol edge mellowed out pretty well.

  142. 444
    Vera

    I cannot wait to try this. How many ounces are in an American pint? I know they’re smaller than the Imperial. Metric measurements would be fantastic for those of who do not live in the US! Thanks AB.

    • 451
      Ines

      Did you fill your jars all the way to the top? Didn’t see it in the instructions. As for the salt, I think that if it’s on the list, you should add it. It may effect the flavor if left out.

      • 452
        Megan

        I did. I had just enough mix to fill one 2L and one 1L jar (I used Ikea’s glass jars with lids) plus a glass to drink now. It’s pretty delicious now, so I’m super excited to taste it at Christmas!

      • 453
        Megan

        I’d think with such a small amount of salt it’s there more for some kind of scientific reason than for flavor. Anybody know for sure?

        • 454
          Chris

          Usually when salt is added to sweets, it’s to bring out the flavor of the sweet (except in things like salted caramel stuff where the salt itself is a featured flavor). It’s very subtle though.

  143. 457
    Ines

    I have to ask (hope this has not been answered yet), is it necessary to fill each jar to the top? I just recall one person asking and didn’t see a response.

  144. 458
    Donald Hartman

    I used a similar recipe last year but instead of whole milk, heavy cream and half n half, I just used raw milk, which has about 3-4 inches of pure cream on the top..

    • 463
      Renee

      I made this last year with half the liquid almond milk and the other half full-fat canned coconut milk. It was DIVINE! Doing that again this year 🙂 Hope this helps!

    • 465
      Trevor

      You could potentially boil out the alcohol in each liquor, so you still have the flavor. But You’ll never have it be quite the same. Just be careful when you cook the alcohol out of the liquor. Reduce it too much, and you’ll have a syrup that you don’t want.

      • 466
        D Neely

        Some of us would love to be able to try this, but for reasons like alcoholism, can’t get near that amount of booze. It is a shame because I’d love to have some. I may or may not try cooking out the actual alcohol but would be wary of it not “aging” well.

  145. 467
    Krzzie

    Made this over Labor Day weekend, and just pulled it out for a taste test. OMG. This is soooo good. Nicely mellow (I’m not a big drinker) and so noggy. I would say don’t wait any later than early November if you want this for Christmas.

  146. 468
    Mick

    Follow up on that question. If I double the recipe, do I follow the same cooking philosophy to not double the salt? Anyone have experience with this?

  147. 473
    Andy Short

    Just made batch number 5 for the upcoming holidays. My first batch from back in January tastes amazing (7 months old) – so much better than the one that only aged two weeks that we demolished this past Christmas! I would suggest if you are thinking you might want to try this recipe out this coming holiday season that you make it now and let it rest in that garage refrigerator until then.

    • 474
      Andy Short

      Batch 6 made – that’s 4 gallons now peacefully aging in the garage refrigerator. It’s going to be a happy-happy Christmas!

  148. 475
    Patrick

    I made a batch last December 2015 and sampled it every few months. It just now all melded together, it’s absolutely delicious! Definitely need to make some more! I know the recipe calls for one pound of sugar, how many cups is that? I’ve read different answers depending on the type of sugar (granulated, powdered, brown). Is it 2 cups or 2 1/4 cup? I think for my first batch I just did 2 cups figuring 16oz of sugar is 1 pound. Cheers!

  149. 477
    KG

    It’s a chilly day here in the PNW, and a jar of this sounds fantastic. I’m going to make tonight, but must… let… it age…

  150. 478
    Ida

    Most eggnog recipes call for some whipped eggwhites to be added. That would thicken it up. You would only need about 4 or 5 whipped to stiff peaks. Just fold in gently after everything else. I am not sure about using the egg whites if you are going to age it. Better drink it all right away!

  151. 479
    Jeff t

    I made this just after thanksgiving and gave t a taste this evening. It has a delicious I flavor, but the drink is very thin. How can I thicken it up before New Year’s Eve?

    • 480
      Trevor

      By letting it sit the 2 weeks, the alcohol will essentially “cook” the custard base, causing it to thicken. The longer it ages, the thicker, and more like original nog it will become.

  152. 481
    Connor

    Just got done making this. Tastes good unaged. I added up the total cost for the ingredients for this recipe, and wow,It costs a pretty penny for just about 6 pints of this stuff. I hope it’s a thousand times better in two weeks than the store bought stuff, or I may just have to stick to adding a little rum to the store bought stuff for a tenth of the price. Love AB, but definitely not the cheapest recipe.

    • 482
      Rob Bos

      I get the alcohol in 750ml batches, so that’s enough for three batches. If you amortize the cost over three batches, it starts to look better. Assuming you spend $50/bottle on the alcohol and $30 on the milk, you get $60 per batch and thus $20 per bottle.

      • 483
        Trevor

        That is some expensive liquor, my friend! I can get decent bourbon for $20-30, and I’ve seen cheap cognac for about the same. My bottle of rum cost me $28. You don’t need high end liquor for this. Especially since it is aging.

  153. 484
    Erika

    Made this last year and kind of forgot about it in the fridge for awhile. Decided to keep it until this year, and we just drank it. Holy Crap, that’s fantastic. Going to make it again in a few months to have for next Christmas!

    • 486
      Travis

      Cream has to be 18% fat but ‘Heavy Cream’ doesn’t have a definition beyond that. Half-n-Half & Whole Milk may be a way to average out the unknown fat content in Heavy Cream.

  154. 487
    Adam

    I would really like to make this and use it as Christmas gifts for next year but I’m worried about finding containers to store it in for that long. I understand they need to be airtight but what kind of containers or jars would anyone recommend. Also when put in the jars or containers would they need to be filled to the top for the airtight seal to work properly?

  155. 490
    Erik Icenhour

    Made this last year right after Thanksgiving, drank some of it then, and have been aging the rest now for over a year. Just cracked it open and it is DEVINE! Oh my gosh is this some good stuff!!

  156. 491
    Mark

    Alton Brown, you are a genius! Wow, is this good – and it hasn’t even aged, yet (I honestly don’t think it’s going to get the chance to age)!!!

  157. 492
    Mike

    Will it be an issue if its not air tight sealed? Made a triple batch and storing in a 2 gallon glass jar with a lid but its not going to be air tight

    • 493
      Wesker

      Oxidation could become a big problem if your container isn’t airtight. That will happen independent of any bacterial growth; no amount of alcohol will prevent it.

    • 495
      Patrick Burroughs (Celti)

      Nog should always be kept in airtight containers at around 40°F for maximum freshness. While if you put enough tipple in it it might technically stay drinkable at higher temperatures, I’d expect things like separation and souring to occur.

  158. 496
    Mary

    What should I do… I made a batch of this with unpasteurized eggs! Stupid oversight at grocery store. Used high-end liquor. Ugh!
    Do I through it out?

    • 497
      klvinci

      It should be fine, if you used the stated levels of alcohol odds are nothing harmful will be able to live in it for very long. Let it age a bit and enjoy. (We use unpasteurized eggs for things, and so far it’s never bitten us.)

    • 499
      Wesker

      You shouldn’t have any issues. I have used unpasteurized eggs in my eggnog for many years. Modern agricultural methods have all but eliminated any risk of contracting salmonella from raw eggs. Additionally, the alcohol level of this recipe is quite antiseptic, to say the least. Please don’t throw out the eggnog you made, especially if you put good liquor in it – it would be an unnecessary waste.

    • 501
      Alex

      I had the same experience with the reduction in volume after a week. I topped the bottles off with eggnog to fill the gap. (I used 13.5 oz glass bottles from Argo iced tea to store the eggnog.) I have six full bottles in the refrigerator, or about 12 servings.

      • 502
        Rita K

        I had the same thing happen — mine has deflated & separated; it’s been 3 weeks & it has not mellowed at all, tasted better the first day actually; I’m wondering if mine is ‘soured’ or spoiled? I used glass bottles that had yogurt with snap on plastic tops; maybe they weren’t airtight? I am thinking mine is ruined , 3 qts, with recommended spirits that were not cheap :/

  159. 503
    Sondra

    I will attempt to age this for a year. I LARP and for crafting events there is a food and sometimes alcoholic category, the more authentic, the better ^_^ and no one thinks to make aged eggnog.

    My only question is, what can I do with all of the leftover egg whites? I never use them and with this much, i’d rather try and make something. Any ideas?

  160. 506
    Amy

    Oh my! I just made a double batch, and it’s been aging for about a week and a half. I’ve been sneaking sips and it’s definitely mellowing out with age. I cut my sugar to 3/4 that the recipe calls for though. My first batch was way too sweet, so I went half on the sugar the second time and redistributed the contents between the two batches to even it all out.

    Going to have to figure out how to not drink it all over the next two weeks before Christmas dinner!

    • 507
      Joshua

      We are waiting till next Christmas to open up our 3 quarts we made 2 weeks ago, and hopefully keeping the rotation going every year… this will be hard, but I think very worth it!

      • 508
        Mere

        I’m gonna make a few batches and age them a year and give them out at Christmas time next year. Glad to know I’m not the only one who is going to let it age that long.

    • 510
      Rosaline

      Cold. Hot eggnog does not sound good at all. Plus, you could run the risk of cooking the eggs at that point, although the alcohol would probably keep that from happening.

  161. 511
    William Lynt III

    I’ve had store-bought Egg Nog and could not for the life of me understand why people like it. But, I love the thought of Egg Nog AND soooo many people seem to really like it AND I’m a huge AB fan, so I tried this recipe. It has got to be one of the best things I ever tasted! I mixed it, tasted it right after and loved it! It is presently aging in my fridge and I can’t wait to sip on it more after a couple weeks! The biggest thing I’m wrestling with now is do I bring some to my office party or keep it all for myself?!?

    • 514
      Meghan

      Pint is a liquid volume measurement – approx 473 ml if converted to metric.
      Half-n-half is a dairy product, also known as “half cream” in the UK, butterfat content is approx 12.5%.

    • 515
      Stacey McGovern

      In Canada and the United States, half and half (known as “half cream” in the United Kingdom) almost always refers to a light cream typically used in coffee. The name refers to the liquid’s content of half milk and half cream. Its butterfat content is 12.5%.[5] It is widely available in the United States, both in individual-serving containers and in bulk. It is also used to make ice cream. Non-fat versions of the product are also available, containing corn syrup and other ingredients.[6]

  162. 516
    Lyle

    This is delicious! Foir those that think it’s a bit thin I’ve found that giving the jar a good shaking before serving the eggnog will thicken it up a bit.

  163. 517
    April

    @Josh, sorry but that sounds kind of… Not good. Sorry I’ve never tried it any other way, This recipe is perfect! I use Rum, Brandy, and Whiskey…. Tonight it was Kentucky bourbon whiskey. Enjoy!

  164. 518
    Michelle

    I am so excited to get to make this tonight. I went out today to buy supplies. I didn’t buy the run because I still had a bottle left of run we bought when we got married in Jamiaca. When I started measuring everything out I realized I had less run than I thought I did. U forgot about a year and a half ago I decided since we don’t drink much to make my own vanilla with a stash of vanilla beans we had. I was half a cup short of run so I used a blend of half cup rum, half cup of vanilla rum. The whole blend smells incredible and the flecks of vanilla bean are pretty. You are right. I am gonna have a hard time not “testing” this.

  165. 520
    Joshua

    The seemingly perfect way to store this is with our quart milk bottles from our local dairy farm, but they come with snap-on plastic caps… does anybody know if this is considered airtight?

  166. 524
    S

    Now I know what to do with the egg yolks left from making Angel Food cake : ) The whites could also be used for omelets, meringues, or macaroons.

  167. 526
    Mike

    I am going to be making this over the weekend. My question is: is it too late? By christmas it will just be a little over the 2 weeks. Will the alcohol be too overpowering?

  168. 527
    Eric T

    I’d considered going with a dark rum, but with the cognac and bourbon I realized a white would be fine here and stuck with Wray & Nephew

  169. 534
    foodgirldc

    I quickly scanned through the other comments and didn’t see an answer – how many servings does this make? I want to make it for Christmas this year (will start now) but need to know if I need to double it. Thanks.

    • 541
      Latisha

      AB has a quick egg no recipe that has some bourbon in it, but I leave it out with no worries. I cannot wait to try this one! His other egg nog is also the recipe for egg nog ice cream!

    • 542
      Carole Gregory

      In the 60s my mom made us kids alcohol free eggnog every Christmas and it is delicious. Nothing at all like the store bought kind which I find disgusting. I’ve made it myself; don’t recall the recipe but I’m sure you can find one via google. It’s basically whipped eggs, sugar and heavy cream. This version is meant to be drank right away as it doesn’t have a long shelf life. The aging process in AB’s recipe is for the alcohol to meld.

  170. 548
    Aaron

    Alton! How can you leave us hanging on what KIND of cognac and bourbon? Yes, yes, I’m sure that’s another whole barrel (or few) of posts and controversy. But when have you ever shied away from settling controversy with the way you’d do it in your kitchen?

  171. 549
    Lawrence

    Are you familiar with the Joy Of Cooking eggnog recipe? I’ve made it. Several times. You will need a bigger bowl. And it is sublime. And it would anesthetize a moose.

    • 551
      Laurel

      My guess is that 1) The texture will be much thinner than Alton’s combo, and 2) It might not age well, since who knows what the sugar-sub would do? Do they break down chemically, etc…? BUT, it would probably be fairly tasty if you drank it straight away.

    • 552
      HollyMolly

      Probably not great. Lower fat dairy and you’re going to miss out on creaminess, sugar substitutes aren’t going to offer the same taste, and you’ve got the alcohol in there anyway so you’re still getting sugars. If you’re avoiding sugar for health reasons (like diabetes) you’re not supposed to drink liquor either for that reason. It’s honestly probably better to make it full fat, full sugar and just not drink as much of you’re counting calories and opt for something else entirely if you’re diabetic.

    • 553
      Ryan

      I have a Splenda cookbook and it contains a recipe for sugar-free egg nog. The recipe uses Splenda, vanilla, milk, half and half, corn starch and nutmeg. You cook the egg-nog base (eggs, Splenda, and cream) in a double boiler until it gets hot. Then you add the corn starch. Whisk (I use a stick blender) until it gets thick and creamy. Then add it to the milk and whisk some more (I pour it through a metal strainer then use a stick blender). Add the vanilla and nutmeg, chill, and serve. Can’t tell the difference! So you can make a sugar-free version. But the preparation is a bit different since it relies on cooking it and adding cornstarch. I believe the cookbook I use is called the Splenda Cookbook. I’ve also used full sugar in place of Splenda and comes out just as good. I believe Alton’s recipe is using the alcohol to denature the egg proteins whereas mine uses heat.

  172. 555
    Chuck Lutz

    I’m definitely making this for New Years. Alton Brown’s recipes are always top notch. What’s the deal with the accompanying photo with this recipe? If yolk based, how is it white and frothy? And if you wanted it to be couldn’t you fold in “fresh”, whipped egg whites into the nog before serving? Curious.

    • 556
      pastry chef

      Whisk the egg yolks and sugar until it gets lighter in color and doubles or triples in volume. This ensures for a smooth and thick texture in the end. I would not at all add whipped egg whites (merengue) to this recipe. It will throw off taste, texture, and it might curdle and separate adding a watery layer during storage.

  173. 557
    Jim Carter

    I have made this eggnog ever since Alton’s article appeared in Mental Floss about three years ago. It is amazing. I agree with anyone who commented about the aging process for this drink. The longer it sits, the less “boozy” the flavor will be. I always air on the side of caution with the alcohol in terms of killing any pathogens that might exist in the dairy. So I double up on the spirits. Again the longer it sits the more of the alcohol taste mellows. Last year I sat a quart in the back of my basement fridge for “aging” purposes. I broke it out recently and was blown away by the taste! Thanks Alton for inspiring a tradition in my family!

  174. 559
    Max

    I tried making a double batch and it is coming out super thin. My yolks seemed kind of small so that may have been a factor. At this point it tastes like sugary booze milk. Will it thicken with time?

  175. 561
    Daniel Zehner

    I didn’t think I could do it, but I still officially have some nog left over from this recipe last year. When the calendar flips over to December I’m going to try it!

  176. 564
    Mangar

    I made this last year, and came back to get the recipe again. I felt the need to make a quick comment, because I really enjoyed this. It was a big hit, I loved it, everyone “who hated egg nog” loved it. It just really turned out fantastic.

    I don’t have much insight to offer on any variations. However, I can offer some first hand thoughts on the aging. When I made it, it was slightly over the “minimum” of two weeks. It was great, and well received on Christmas day. I had some left over still, and it sat in my fridge till roughly mid-January(closer to the end) and I broke it out when I had some people over. During this time it obviously aged more, and the difference in flavour was VERY noticable. It was absolutely amazing, maybe one of the best alcoholic drinks I’ve ever had. Thus I would suggest to make this NOW! I can’t overstate how important and how much of a difference the extra aging made to this.

  177. 565
    Jacob

    Even with eggs in the recipe, it will not make you sick! As long as you keep it chilled and in an airtight container nothing can go wrong. The alcohol ferments only in the absence of oxygen, keeping any bacteria from growing.

  178. 566
    Lorne

    I just made a batch, and it’s sitting in the fridge until Christmas.

    One concern: I used half the amount of alcohol called for (just to smooth it out a bit). Still used the same mix of 80 proofs called for. Will that be enough booze to keep it preserved for the next month and a half, or should I add more to be safe? The last thing I want is a green Christmas full of mold nog.

  179. 567
    Peter

    So I just made a double batch and my local dairy (glass bottles, hand written labels) messed up the labels and I ended up substituting the heavy cream with buttermilk. Any ideas as to what to do with it? I’ve got close to $100+ worth of ingredients, I don’t want to pour it down the drain.

    • 571
      Melissa

      Yolks do have all the cholesterol, and it is a lot, however it was recently discovered that the cholesterol you eat does not contribute to blood levels measured by doctors.

  180. 572
    Meg

    Seriously if you read it one batch has at least 9 cups of liquid – minimum not including the eggs etc… So
    I don’t know but do the math.

  181. 575
    Judith

    Can this be made in a stone crock?
    Also, I recall a family member made a crock-stored eggnog. It was left in the coolest room in the house and periodically more alcohol (I think it was rum) was added over the two months preceeding Christmas. No one got sick, but I was too young to remember the details. Is there a version of this process that’s safe?

  182. 577
    Zach

    I just made my batch today (10/4) for Christmas 2015. I’ve made it every year now for the past 3 years and it is amazing. I’ve always used pasteurized eggs (kinda hard to find but whole foods usually has them) and have never had issues with spoiling or people getting sick. The first year I made it I saved a mason jar of it in the back of the fridge for a whole extra year (so 14 months aging total)and it was amazing. Very smooth and the amount of booze was mellowed out quite a bit. But that’s hard to save it that long and people tend to not want to drink it (their loss). So now I usually make it the first weekend of oct, age it 2 months and it is great.

  183. 578
    Ryan

    Thank you for this recipe. I have one minor question: after putting it into the glass jar (or jars), do they need to be covered or do I leave it uncovered?

    • 579
      J. Scott Wilson

      You’ll definitely want to cover it. Even though it’s fairly thick, it will still lose moisture if left uncovered, and it can also pick up funky flavors from other stuff in the fridge.

  184. 580
    Mark Votaw

    Well, Mr. Brown, you can disregard my request for a recipe for aged eggnog. If I had looked around your website BEFORE I wrote that…….Love this recipe.

  185. 581
    Aaron

    Great recipe. Made a batch 2 days before Christmas, so it didn’t have a chance to age. It was still a big hit so I made a double batch the next weekend and have been sampling it regularly ever since. The flavors really developed some distinctive funk (in a good way) about a month out. It is now just over six months old now and the flavors have mellowed out beautifully. I need to make a new batch now and perhaps a double batch at Thanksgiving. Then for Christmas I can hold a blind tasting comparing the 1 and 6 month old versions.

  186. 583
    Tom

    Totally made this for next Christmas. I believe you that I can age it for a year… but I’m gonna crack it open mid-December and have some, just to be sure it won’t make anybody sick 🙂 Although, I may have to crack it open next month just to try it. When I made it, I made a 1/2 batch which filled a large wine bottle. The next day, it appeared to be separated which I figured out was the air that got mixed into the yolk mixture. I shook it up and there really was quite a bit of air cuz the head knocked down a couple inches from the top. Perhaps the fellow who is having separation didn’t mix the yolks enough?

  187. 584
    Andrew

    So i made a double batch of this recipe about a week ago and put it in 9 pint 1/2 mason jars. I plan on having one every month or so to find out at what time i enjoy it the most. I have notice that im getting a little bit of separation on the bottom of my jars, is that to be expected or was something done incorrectly ? I also have these jars on the top shelf of my refrigerator near the light, i feel foolish for asking but would that cause any issue with the eggnog (both proximity to the light and the top shelf being the coolest part)? please advise.

    • 585
      Diogenes

      I’m getting separation on my month-old double batch as well. Don’t know whether to shake ’em up once in a while, or to leave well enough alone. Alton (or his minions), please help us out!

      • 586
        Ryan

        I made a batch two weeks ago and like a couple other folks it appears to be separated in the fridge. There’s a thicker, darker liquid taking up a couple of inches at the bottom of my container. It seems to recombine if I shake it, but I’m worried I messed something up or it won’t be safe to drink come Christmas. Any ideas or help?

      • 587
        Jeff

        Ethanol is less dense than water, and water is less dense than nutmeg, so there will always be separation. It’s like a bottle of Italian salad dressing. Shake it every so often while aging and most certainly shaking it before serving

  188. 590
    ALP

    I contacted the county extension agency (SC – Clemson University) to ask about safeness of this. Their microbiologist said it would not make it to fermentation but will spoil first. Recommended not beyond 3 months to use. Not enough alcohol. I did not ask them how much alcohol is needed. But me, since it is in the refrig. I’ll let it go.

  189. 595
    Eloise

    Guys, here’s a simple one: 7 egg yolks, 2/3 cup of sugar (beat hell out of it), one whole little bottle of vanilla, and 16 ounces of vodka. Age it – six months is good. Sprinkle a little instant coffee on top – surprise! Don’t worry about the calories – you can only drink so much of this before the cup falls from your hand.

  190. 597
    Laura

    Hello, all!
    I’m trying to get myself into the hair of staying up later, so I try to find busywork to obsess over whenever I start to feel sleepy.
    That said, I calculated the total number of calories in this recipe to be right around 6,800. Actual serving size varies – especially accounting for evaporation differences between eggnog consumed right away versus a six month wait – so each mixologist will need to portion it as they see fit.
    Cheers!

  191. 599
    Josh C

    Does anyone have any ideas on uses for the egg whites? I just made my first batch, and it is so amazing. We’re using this batch’s whites for stuffed bell peppers, but looking for other uses, because I’m totally making more tomorrow.

    • 606
      Alec

      Absolutely can. I ended up with 2 cups of bourbon and 1 cup of rum. I didn’t have any cognac. Using the different alcohols gives you different flavors. Even when I did it that way, It still tasted divine! I will be doing this next year with the appropriate types of alcohol.

  192. 607
    Turbs

    @Anthony: FWIW, I make a similar recipe and IMHO it is definitely scalable – up or down.
    @Diane: FWIW, I’m not a scientist but have aged these types of recipes for well over a year with no curdling or souring – the alcohol seems to proof it.

    For storing containers, I use (without any treatment) just-emptied liquor bottles or prior liquor bottles in which I’ve aged the eggnog. When using bottles I’ve previously aged eggnog in, I rinse out thoroughly in hot water and then boil the bottles and the screw tops for an hour. I’ve also stored larger quantities in a beer growler with the spring top closure with rubber gasket. To sterilize the growler, I pull out the rubber gasket and boil it, and for the glass growler I hot water soak/wash then bake 350f for two hours. Never had a problem with spoilage, contamination, etc.

    Many who aren’t used to drinking straight liquor find these concoctions too strong to drink right out of bottle. For a party, you can pour a batch into a punch bowl and fold in some beaten egg whites and whipped cream and serve like a punch or “cut” individual servings with a dollop of whipped cream and/or a little heavy or light cream or even whole milk.

    For booze, I’ve had great results with Evan Williams or Maker’s Mark bourbon, Remy VSOP cognac and Meyers Dark Rum.

    Try freshly grated nutmeg on top – significantly better than pre-ground IMHO.

  193. 608
    Anna

    OMG this tastes so good! But boy is it a lot of alcohol. Don’t make this before you have to drive anywhere. Even taste testing could be hazardous to your driving! 😉

  194. 610
    Dawn

    I made this a couple days ago with the knowledge that it would never have the chance to age. Didn’t have half and half, so I used half whole milk and half heavy cream. I also used a good spiced rum instead of the three suggested liquors because I can’t mix my liquors without getting sick. The end product was smooth and tasty, and very strong (no problem, because I like rum). I’ll probably use a bit more heavy cream next time. Great recipe. I plan to make it again in a few days.

  195. 612
    Chris Helms

    On Twitter today you posted that you wouldn’t put cognac in your eggnog and yet… Would you like to update your recipe or retract your post-it note?

  196. 614
    Dan B

    I just made this, and since I was able to find pasteurized eggs at the market for a change, I used them. I was wondering, though, at what alcohol concentration salmonella is no longer a concern. By my math, assuming 80-proof spirits, the end product is about 10-11% alcohol. I’ve made nog before with non-pasteurized eggs, and I probably will again, but it’d be nice to be able to say “nothing to worry about” if someone asks.

  197. 616
    Chris

    Curious, any alternatives to putting this in glass jars? I want to store it for a month, but wondered if I could put it in something else.

  198. 618
    Texas Gal

    I have a friend who makes eggnog very similar to this recipe. We always drink it right away – I didn’t know it could be aged. It’s quite tasty, but STRONG!

    • 623
      John Hawkins

      Jamaican rums are usually darker with more molasses flavor to them. Puerto Rican rums are typically lighter both in color and flavor. Either will work, but Jamaican will bring a stronger rum flavor. If you’re feeling particularly wealthy, try substituting a Demerara rum.

  199. 625
    @thinlinegirl

    You may not see my FB comment (and you may not see this one either) but WOOHOO! Thanks for posting this, it is exactly what I’ve been looking for. =o.~=

  200. 631
    Christine K

    Was just wondering if people though this would work with coconut cream and coconut milk? I’ve made similar substitutions before but wasn’t sure if the alcohol or “aging” would have any effect.

  201. 633
    Colt

    I would love to try to make this if the booze cost investment wasn’t so high. If you don’t already have those beverages on hand thats at least a $60 cost if you are getting anything that is of ok quality.

  202. 636
    Jaime

    It’s eggnog, not a kale smoothie, of course it’s full of calories! That’s the point! You just don’t drink the whole batch in one day. The alcohol and sugar will keep the dairy from spoiling. Don’t skimp.

    • 637
      Michelle

      I love you for being the voice of reason. Who thinks eggnog should be a diet drink? It is an occasional treat not to be guzzled down in an instant. Rather, it is to be savored slowly and enjoyed.

  203. 638
    Paul in NJ

    Sweet Jeezum Crow — I can’t even begin count the calories in this recipe! It may be nectar, but that’s way too much for me. Unless, of course, AB can level it down to, say, a two-egg recipe…

    • 639
      Chris

      You don’t drink the whole recipe on your own. I’d say a 1/2 cup serving is plenty and clocks in at around 300 Calories (if my estimate is correct).

  204. 640
    Doug R.

    This is very similar to the nog I’ve been making for years now, although we always drink it immediately and have never let it age (although once, some got pushed to the back of the fridge and GOT aged…).

    I may have to try this! Thanks yet again, Mr. B!

    • 643
      Dan

      Half and half is about 10% milkfat. Whole milk i think is 3-4%. Cream can be 30-40%. So mixing them equally won’t work out to the right percentage of milkfat.

    • 644
      Matt Goosherst

      Half and Half varies between 10.5% and 18%. Heavy Cream is 36%. Whole Milk is 3.25%. In this recipe the final product is between 16.5% and 19.2% due to the variation in half-and-half.

  205. 652
    Tracy Eckertson

    I think this is going to be a necessity for this Christmas! I’m going to run with the “And yes, you can also drink it right away.” promise!

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