clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Best Boozy Eggnog

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Ashley Rose
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 15 - 6oz servings 1x


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!

If you are serving individual servings of eggnog vs a whole punch bowl: pour 6 oz eggnog from the bottle with 1/2 oz egg white and serve with fresh grated nutmeg.

recipe updated 12/1/2021


  • 10 egg yolks and 10 egg whites, 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


  • Separate 10 eggs. Place egg whites in a freezer safe container in the freezer until a few hours before you are ready to serve the aged nog *or use fresh egg whites.
  • Add egg yolks to a standing mixer or bowl and beat/whisk on low.
  • Once they are nice and frothy, add the sugar and cream the two together on medium or mix rapidly. Add in the cinnamon and mix well.
  • Turn the mixer to low and mix or whisk in the milk and cream next, adding slowly to not splatter. Add in the bourbon, rum and brandy and mix in.
  • Pour the eggnog into a sterilized container that seals such as liquor bottles or mason jars. Set this is in the fridge for at couple days and up to 1 year.
  • When ready to serve, defrost egg whites or use 10 fresh egg whites if you prefer.
  • Add eggs to a mixer and mix until soft peaks form. Fold into the egg nog mixture.
  • Serve in a punch glass, rocks glass or coupe. Sprinkle with fresh grated nutmeg.
  • Individual serving of eggnog: Pour 6 oz of the chilled eggnog into a shaker and dry shake (without ice) with 1/2 oz egg white in a shaker to get a frothy foam.


*If you are serving fresh and un-aged, whip egg whites immediately and fold them into the punch bowl.