Just when you thought you couldn’t improve on Homemade Eggnog – there’s Boozy “Aged” Eggnog! The flavors of bourbon, brandy, dark rum, and heavy cream evolve over time and become richly complex. This festive holiday cocktail is a dessert-like milkshake for adults. What a great way to “kick” off your Christmas party this year. Or bottle this luxurious libation and give as a homemade gift for friends this season.
Eggnog – you either LOVE IT or HATE IT. There seems to be no in-between conclusion on the matter. This recipe is a “heavy drink” not just because of the alcohol but literally, the cream and egg yolks give it a weighty mouthfeel, which I really appreciate. I don’t do wimpy when it comes to eggnog.
If you’re like me, I forever associate eggnog with the festivities of Thanksgiving and Christmas. And personally, I think eggnog is the quintessential drink of the season. So … if you want to bring the “party” to any holiday get-together, this is the ONE to bring.
Using Pasteurized eggs in an Aged Eggnog for Safety
As the name implies, eggs are the starting point of this whole “eggnog” process. And if you are wondering how safe “raw” eggs are in this recipe, you can put your fears to rest by using a pasteurizing process. This is the safest way when making eggnog at home. It’s a very easy process but takes a little bit of patient watching.
Pasteurized eggs are eggs that have been cooked briefly in their shells and submerged into an ice water bath, which helps eliminate concerns for bacteria. Here are some tips on how to accomplish this.
- Start with room temperature eggs. Take the eggs out of the refrigerator and let sit for about 30 minutes. Also, it’s best to use fresh eggs and make sure there are no cracks in the shells.
- Place the eggs in a large saucepan filled with water. Turn the heat on and submerge the tip of a digital thermometer into the water. Slowly heat the water to a temperature of 140°F (no more than 142°F). Keep the water at that temperature for three minutes. Reduce the heat or remove the pan from the stovetop if the temperature begins to rise above that. If you’re using extra-large or jumbo size eggs, keep them in the water for five minutes.
- With a slotted spoon, immediately remove the eggs from the water and place them in a bowl of ice water to stop the cooking process.
- You can read more about pasteurizing eggs on this site from WikiHow.
Once you have pasteurized your eggs, you’re ready now to begin your Homemade Eggnog.
Separating the Yolks from the Whites
Since you are separating a dozen egg yolks from the whites, it takes some time to get through this process. One of the best purchases you can make for your kitchen is a wire egg separator. It costs very little and will make your life so much easier when you’re working through this eggnog recipe.
Use three bowls. A large mixing bowl that you will combine all the eggnog ingredients into and two smaller ones. Crack one egg into the egg separator and let the egg whites flow through the wire circles into one of the small bowls. Flip the egg yolk into the large mixing bowl.
Transfer the whites one at a time into a third bowl as you are separating them. This will ensure the whites are free from any broken yolks that occur during the process. Therefore you’d only waste one egg white instead of the whole batch. Which, there are a ton of recipes that call for only egg whites; ie. angel food cakes, homemade marshmallows, souffle, royal icing, meringue, etc. Btw – egg whites can be refrigerated for up to one week. Here’s a great site for using up those extra egg whites – Serious Eats.
Combining all the ingredients for this Homemade Aged Eggnog
It’s smooth sailing from here on out with this recipe. Add sugar to the egg yolks and whisk them together until they are completely blended and creamy. Add all the other ingredients, milk, cream, alcohol, vanilla, and spices. Stir it all together and transfer this boozy concoction into a gallon glass jar with a tight-sealing lid, and you’ve just created “happy” in a jar.
Because of the pasteurization of the eggs, you could drink it right away. But for the true magic to happen, let it sit in the refrigerator for at least three weeks. All of these flavors begin to meld together over time into this festive cocktail which is rich and creamy with depth like you wouldn’t believe.
I had a friend share an aged eggnog recipe from Michael Ruhlman with me a few years back. I’ve added some pure vanilla and spices but it is basically the same recipe. According to Michael Ruhlman, you can actually keep this in the refrigerator for up to one year and even more. The most I’ve let it sit before consuming is three months. But I must say, the flavors at that stage were already fantastic.
Homemade Aged Eggnog as Gifts
In the last few years, it has become a tradition for me to make batches of eggnog and bottle them in order to give to friends and clients as homemade Christmas gifts. I’ve combined them with a 30-year tradition of making Pumpkin Cake Rolls. You would not believe the expectation and delight on people’s faces when we show up with these two “made with love” gifts every year.
Serve the Eggnog with Homemade Whipped Cream and Fresh Nutmeg
If I’m having friends over for a Christmas get-together, or any other holiday party, one of my favorite drinks to serve is this Homemade Boozy Aged Eggnog recipe. It’s always a hit. But to top it off with more delicious delight, I add homemade whipped cream on top, sprinkle it with fresh nutmeg, and garnish it with a couple of cinnamon sticks. It’s so beautiful and always receives “ooooh’s” and “Ahhhhh’s.”
Homemade Whipped Cream is one of the easiest things to “whip” up and is so much better than any store-bought whipped topping in the freezer section of your grocery store. Here are a few tips for making sweetened whipped cream.
- Start with a cold glass or metal bowl, cold hand beaters, and cold heavy cream. Put the bowl and beaters in your freezer for about 20 minutes.
- Beat the cream until it forms soft peaks and then sprinkle in granulated sugar. Continue to beat until the peaks become nice and firm. Don’t overbeat or it will become lumpy and butter-like.
- One cup of cream will make about two cups of whipped cream.
- The amount of sugar is purely according to your tastebuds. I like to taste sugar, so I tend to use more sugar than most. You should start with about 1/8 cup and taste as you go.
- The whipped cream can be made ahead of time which helps tremendously when serving a larger group. I use an icing bag and pipe it onto the eggnog itself. Or you can just spoon it on top as well.
I don’t think you can find a more festive cocktail tradition for the holiday season than this Homemade Aged Eggnog. And because this particular recipe has a good amount of alcohol, it can be quite dangerous. So, my advice, proceed with caution!
But I must say, it is one of the best homemade eggnogs I’ve ever had. The density, the depth of flavors, the weightiness of the cream and eggs, all of it makes for a delectable drink that is sure to please your party guests and have them asking for the recipe. Then you can send them here – lol.
If you love this Holiday Cocktail, please check out the others here on my site:
Red Wine Sangria
Apple Caramel Hot Toddy
Berry Infused White Rum Mojito
Pumpkin Spice Vodka Martini
Moscow Mules
PrintHomemade Aged Boozy Eggnog
Just when you thought you couldn’t improve on Homemade Eggnog – there’s “Aged” Eggnog! The flavors of bourbon, brandy, dark rum, and heavy cream evolve over time and become more richly complex. This festive holiday cocktail is a dessert-like milkshake for adults.
- Prep Time: 20 Minutes
- Cook Time: No Cooking
- Total Time: 17 minute
- Yield: 3/4 of a Gallon 1x
- Category: Cocktails
- Method: No Cooking
- Cuisine: American
Ingredients
- 12 Egg Yolks from pasteurized Eggs (see notes below)
- 2 cups Granulated Sugar
- 4 cups Whole Milk
- 1 cup Heavy Cream
- 3/4 cup Cognac or Brandy
- 1/2 cup Meyer’s Dark Rum
- 3 cups Bourbon (I prefer Bulleit)
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg
- Pinch of Kosher Salt
Instructions
- Combine the egg yolks and sugar in a large container. Whisk until completely blended and creamy.
- Add the remaining ingredients and stir until well combined.
- Transfer to a one-gallon glass jar with a lid. Make sure and seal well. Store in the refrigerator for at least 3 weeks and up to 1 year.
- When ready to serve, top with homemade whipped cream (see notes below) and freshly grated nutmeg.
Notes
- Pasteurized eggs are eggs that have been cooked briefly in their shells and submerged into an ice water bath, which helps eliminate concerns for bacteria. Here are some tips on how to accomplish this.
- Start with room temperature eggs. Take the eggs out of the refrigerator and let sit for about 30 minutes. Also, it’s best to use fresh eggs and make sure there are no cracks in the shells.
- Place the eggs in a large saucepan filled with water. Turn the heat on and submerge the tip of a digital thermometer into the water. Slowly heat the water to a temperature of 140°F (no more than 142°F). Keep the water at that temperature for three minutes. Reduce the heat or remove the pan from the stovetop if the temperature begins to rise above that. If you’re using extra-large or jumbo size eggs, keep them in the water for five minutes.
- With a slotted spoon, immediately remove the eggs from the water and place them in a bowl of ice water to stop the cooking process.
- You can read more about pasteurizing eggs on this site from WikiHow.
- Transfer the whites of each egg into a third bowl as you are separating them. This will ensure the whites are free from any broken yolks that occur during the process. Therefore you’d only waste one egg white instead of the whole batch.
- Because of the pasteurization of the eggs, you could drink it right away. But for the true magic to happen, let it sit in the refrigerator for at least three weeks. All of these flavors begin to meld together over time into this festive cocktail which is rich and creamy.
- Homemade Whipped Cream is one of the easiest things to “whip” up and is so much better than any store-bought whipped topping in the freezer section of your grocery store. Here are a few tips in making sweetened whipped cream.
- Start with a cold glass or metal bowl, cold hand beaters and cold heavy cream. Put the bowl and beaters in your freezer for about 20 minutes.
- Beat the cream until it forms soft peaks and then sprinkle in granulated sugar. Continue to beat until the peaks become nice and firm. Don’t overbeat or it will become lumpy and butter-like.
- One cup of cream will make about two cups of whipped cream.
- The amount of sugar is purely according to your tastebuds. I like to taste the sugar, so I tend to use more sugar than most. You should start with about 1/8 cup and taste as you go.
- The whipped cream can be made ahead of time which helps tremendously when serving a larger group. I use an icing bag and pipe it onto the eggnog itself. Or you can just spoon it on top as well.
Nutrition
- Serving Size: 12 - 8 ounce cups
- Calories: 417
- Sugar: 29 g
- Sodium: 37 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 164 mg
Keywords: Eggnog, Homemade Eggnog, Holiday Cocktails, Cocktails
This definitely could be dangerous!! I can’t believe it can sit up to 3 years. Amazing.
★★★★★
Oh my goodness, Kristy, you have outdone yourself with this recipe. It sounds divine and the perfect way to celebrate the holidays! I might just have to have a party so I can serve this!
Merry Christmas!
★★★★★
When aging should it be periodically stirred/shaken/mixed, left relatively undisturbed, or does it matter?
★★★★★
Hi Sean! Thanks so much for stopping by and checking out this aged eggnog recipe. There is no need to stir, shake or mix once the aging begins. Just make sure you use a tight-fitting lid that seals well. This is definitely a favorite around our house. ENJOY!!
Love this recipe second year making a batch. Now I doubled everything but the alcohol As the ppl who’d be drinking it this year w me said it was a little strong for them. which I’m sure it will still taste good what I’m curious is would that be enough alcohol to keep a sealed bottle for a year still or if I want to try a full year of aging should I make a small batch w the full alcohol and set it aside from the rest. Thanks again for this fantastic recipe!!!!!
★★★★★
Thanks so much Matthew for stopping by and I’m so thrilled that you are making this recipe again. I’ve never made the aged eggnog with that little of alcohol so I would be concerned to steer you wrong. If I were making it again to drink in a year down the road, I would make a small batch with the normal alcohol levels as you suggested. I feel that would be the safe way to go. I actually just had a taste a few days ago of a friend’s batch that we gave as a gift last year. The alcohol actually softened over time and it had a lovely creamy caramel flavor. Good luck and enjoy the eggnog with your friends this year!
Would love to try this, but would it be blasphemy to use store bought eggnog?!? If not, how much volume for this recipe. Thanks!
Blasphemy? Not necessarily, lol. I’ve just never liked store-bought egg nog myself. If I were adding liquor to the store-bought kind, I would probably go with 8-10 cups of egg nog and start with half the liquor and add from there until you find the “boozy” ratio that you like. Good luck.
Last year we were gifted some wonderful boozy eggnog and this year I’d like to try my own. Extra bonus is we have backyard chickens! Since it’s only April and refrigerator space is a premium is it possible to freeze this recipe?
Hi Beth. Boozy eggnog can be frozen but it is not ideal as there will be some separation and lumping after it thaws. I totally get the refrigerator space issue. I’ve made batches about 3 or 4 months in advance and found the flavors to be really good as well. Oh, and I’m jealous of your backyard chickens. I would love to be able to grab some fresh eggs every morning for breakfast.
Thanks for your reply, I ended up purchasing a mini fridge dedicated to eggnog 🙂 I love that my smiley face looks like it has indulged in some boozy eggnog!
Hahaha Beth! That’s true dedication to eggnog buying a mini-fridge for eggnog.
I’ve tried a few of these aged eggnog recipes, including the famous Alton Brown one, but this one is definitely the best. I do 1/1 milk to cream but that’s just me because I like a bit thicker nog.
Hi Miles. Thanks so much for taking the time to leave a comment. I’m so happy that you like this Eggnog recipe. I literally give out 20 quarts as gifts for the Holiday season. Also, I think I like your idea of extra cream. You can never go wrong with that!
Silly question…but what’re you doing with your egg whites? Making sure I’m not missing anything here…😀
Hi Jeanine. Noope, that’s not silly at all and you’re not missing anything from this recipe. You only use the egg yolks. Here’s a good article from BBCgoodfood.com that can help with how to store egg whites and ways you can use them.
This looks amazing! Do I need to wait 3 weeks to drink, will it not be good the next day? Or just not AS good? Thanks!
Hi David. Thanks for taking the time to ask about the Eggnog. You absolutely can drink it right away. I normally can’t wait and have to have a glass (or two) after I make it. It does get better over time. But I guarantee you will enjoy it either way.
Not sure how this is 1 gallon (16cups). The ingredients only add up to 10.25 cups (12 including sugar but it typically does not displace much liquid.) My gallon jug is 3/4’s full and I’m not sure about having so much head space. Is headspace an issue for aging? I’m I missing something?
★★★
You are exactly right. I ended up making several batches for gifts this year and realized that my gallon jar was not full. I was going to make that correction on the recipe and just haven’t got back on to do that. It does only make 3/4 of a gallon. So thank you for pointing that out and reminding me to make the correction. Thanks.
Thanks for the follow-up, I was fudging a few ratios so wanted to check. I waited 24 hours for a taste test and it is really amazing! Friends said best egg nog ever. Used sous vide to pasteurize for easier processing. Looking forward to seeing how it ages!
★★★★★
Hi! Question about the recipe… I would like to use oatmilk & coconut milk (it’s what I use when making my regular nonalcoholic eggnog) but I’m not sure how they would work for aging. Have you ever used milk alternatives and aged for 3+ months? Thanks!
Hi Eugénie. I know that you can make dairy-free eggnog but I’ve never seen one that can last in the refrigerator for more than a few days. And I’ve never used milk alternatives myself. I’m sorry that I don’t have a better answer for you.