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

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


This eggnog 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.




  • 8 egg yolks and 8 egg whites, separated
  • 4 1/2 cups whole milk
  • 1 1/2 cup cream
  • 1 1/2 cups sugar
  • 3/4 tablespoon ground cinnamon
  • 1/2 teaspoon allspice
  • 7 oz bourbon (I used Russell’s Reserve 10yr)
  • 7 oz rum (I used Appleton Estate Reserve)
  • 2 oz brandy 
  • 2 oz rye or additional 2 oz bourbon 
  • grated nutmeg for serving


  • Separate 8 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.* 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 spices 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 pitcher. Set this is in the fridge for at least one week and up to 1 year.
  • When ready to serve, defrost egg whites or use 8 fresh egg whites if you prefer. Add 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.


*If you are serving fresh and un-aged, whip egg whites immediately and fold in.