Aged Eggnog- how to age your eggnog

This is the eggnog that has turned nogs haters into lovers!

This is my family’s eggnog recipe we make and share every year.  Less eggy and custard like than most egg nogs, it falls somewhere between a nog and milk punch in consistency. It contains bourbon, rum and brandy for a creamy, boozy triple threat. Make this nog ahead to age to let the spirits and spices mellow for holiday parties or Christmas day or even for next years Christmas. Yes you can egg this a whole year!

Eggnog is not the official drink of Christmas, it should be! It’s a staple this time of year and I can’t imagine at least one glass of it before the holiday season is through. 

This is a traditional nog, no cartons of eggnog were harmed in the making. Rum and bourbon based eggnogs date back to Colonial days, (they knew what they were doing when it came to booze, they created apple brandy and bourbon after all) and was prepare with cream, sugar, eggs and sometimes spices. It would allow fresh eggs from the summer and fall to last until winter. It was a drink for the more affluent of the time who had access to these fresh ingredients for the nog. I added enough booze to this nog to knock Santa on his sack! Rum? Check. Bourbon? Check. Brandy? Check! All the staples for a delicious boozy nog. I even sometime pour in some rye for good measure and added spice.You can enjoy this recipe now OR you can age this for next Christmas! Yes, this is one thing you can make waaaay ahead to help save on holiday prep next year. If drinking raw eggs and milk that have been sitting around for a year in the fridge does not seem appealing, trust me, it’s perfectly ok. Science says so. After a bit of aging, this stuff becomes pure liquid gold! It mellows out the sharp edges of an the alcohol and makes it extra creamy. 

As long as the eggnog is made with 20% alcohol, it will keep it from spoiling and will even become better with time. Some magic happens when the cream, eggs, sugar, and booze are left alone together for a year. Their flavors meld and the booze mellows out and it turns into one heck of a delectable Yuletide greeting once the holidays roll around again!If your are making a batch of this fresh for a party the next day, you can decrease the booze a bit (lowering the rum and bourbon by a couple ounces should do it.) If you whip up a batch today and set it in the fridge for a couple weeks (or a year!), it will make for a lovely tipple to sip on while opening presents and rocking around the Christmas tree  this year Merry Christmas and happy imbibing!

Aged Eggnog Recipe

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• Author: Ashley Rose Conway
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 15 – 6oz servings 1x

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Description

This is my family’s eggnog recipe we make and share every year.  Less eggy and custard like than most egg nogs, it falls somewhere between a nog and milk punch in consistency. Make this nog ahead to age to let the spirits and spices mellow for holiday parties or Christmas day or even for next years Christmas. 

recipe updated 12/1/2024

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Ingredients

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• 10 eggs,  separated
• 4 cups whole milk
• 2 cups cream
• 2 1/2 cups sugar
• 1 tablespoon ground cinnamon
• 10 oz bourbon (I used Russell’s Reserve 10yr)
• 8 oz rum (I used Appleton Estate Reserve)
• 4 oz brandy 
• grated nutmeg for serving

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Instructions

1. Separate 10 eggs. Place egg whites in a freezer safe container.* Set aside for whipping to fold in
   to a punch bowl with your egg or or reserve for another application.
2. Add egg yolks to a standing mixer or bowl and beat/whisk on low.
3. Once they are nice and frothy, add the sugar and cream the two together on medium or mix rapidly with a whisk.
4. Add in the cinnamon and mix well.
5. Turn the mixer to low and mix or whisk in the milk and cream, adding them slowly to not splatter. Add in the bourbon, rum and brandy and mix in.
6. Pour the eggnog into a sterilized containers that seal such as liquor bottles or mason jars. Set this is in the fridge for a least a couple days to mellow or up to 1 year.
7. When ready to serve, pour into a shaker and sake with ice.

Sometimes I will fold in whipped egg whites for a really frothy eggnog, Especially if serving it up in a large punch bowl. It makes for a great presentation. If you want to go this route. here’s how to do that:

• *If you want a frothy eggnog for a party , defrost the 10 egg whites or use 10 fresh egg whites. 
• Add eggs to a mixer and mix until soft peaks form. Fold the eggs whites into the eggnog mixture.
• Serve in a punch glass, rocks glass or coupe. 
•  
• For an individual serving of eggnog: Pour 4-6 oz of the chilled eggnog into a shaker and shake with ice. You can also add in 1/2 oz egg white into a  shaker to get a frothy foam. Pour into a glass and grate fresh nutmeg on top.

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Notes

Sometimes I will fold in whipped egg whites for a really frothy eggnog, Especially if serving it up in a large punch bowl. It makes for a great presentation. If you want to go this route. here’s how to do that:

1. *If you want a frothy eggnog for a party , defrost the 10 egg whites or use 10 fresh egg whites. 
2. Add eggs to a mixer and mix until soft peaks form. Fold the eggs whites into the eggnog mixture.
3. Serve in a punch glass, rocks glass or coupe. 

For an individual serving of eggnog: Pour 4-6 oz of the chilled eggnog into a shaker and shake with ice. You can also add in 1/2 oz egg white into a  shaker to get a frothy foam. Pour into a glass and grate fresh nutmeg on top.