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+ servings

Aged Eggnog

Although most Americans think of eggnog as something they get out of a milk carton during the two-week period leading up to December 25, eggnog actually descends from sack posset, a strong, thick English beverage built upon eggs, milk, and either a fortified wine (like Madeira) or ale.
Add depth and complexity to this classic Christmas cocktail by using a mix of spirits and allowing it to age.
This recipe first appeared on altonbrown.com.
Aged eggnog in glass goblets topped with eggnog.
ACTIVE TIME: 15 minutes
TOTAL TIME: 14 days 15 minutes
Yield: 8 to 10 servings


  • 12 large eggs, pasteurized if you need peace of mind
  • 1 pound sugar
  • 1 teaspoon freshly grated nutmeg
  • 1 pint half-and-half
  • 1 pint whole milk
  • 1 pint heavy cream
  • 1 cup Jamaican rum
  • 1 cup cognac
  • 1 cup bourbon
  • 1/4 teaspoon kosher salt


  • Separate the eggs and store the whites for another application.
  • 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 2 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 on top.