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Aged Eggnog Recipe

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

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


Ingredients

Scale
  • 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

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.

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.