Just when you thought you couldn’t improve on Homemade Eggnog – there’s “Aged” Spiked 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 it 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, because the cream and egg yolks give it a weighty mouthfeel, which I really prefer. I don’t do wimpy when it comes to eggnog. Speaking of not being wimpy, I think you would love my Spiced Pumpkin Martini. Or if you’re looking for the “colors” of Christmas this Red Wine Sangria is perfect.
What is Spiked Eggnog
Eggnog is a deliciously creamy cocktail that is usually enjoyed around the Holidays and it is typically made with egg yolks, milk/cream, sugar, spices, and base liquours. If you’re like me, I forever associate eggnog with the festivities of Christmastime. And interestingly enough, eggnog finds its holiday-toasting origins during the 1700s in the New World. Eggnog, in my opinion, is the quintessential drink of the season.
Ingredients for Eggnog
- Pasteurized Eggs. You can buy pasteurized eggs or you can make them yourself. See notes below.
- Granulated Sugar. The perfect amount of sweetness to balance out all that alcohol.
- Whole Milk & Heavy Cream. Don’t skimp on full-fat dairy products. Splurging during the Holidays is acceptable (wink, wink).
- Bourbon. The bourbon teams well with the spices and creates flavorful dimensions in this eggnog.
- Cognac or Brandy. Brandy is the most traditional alcohol to add to eggnog, so you don’t want to leave this out.
- Dark Rum. Make sure it is a dark rum and not white. You always will want to avoid the “spiced” rum bottle as it will overwhelm the other flavors.
- Pure Vanilla Extract. The smooth flavor of vanilla complements the spices and the liquors.
- Spices – Ground Cinnamon & Ground Nutmeg. Both of these distinctive holiday spices create depth in this seasonal drink.
- Salt. Just a pinch.
How to Make Eggnog with Alcohol
- Pasteurize one dozen eggs. Pasteurized eggs are eggs that have been cooked briefly in their shells and submerged in an ice water bath, which helps eliminate concerns for bacteria. Below you will find some tips on how to accomplish this.
- Separate the egg yolks from the whites. Crack one egg at a time into an egg separator and let the egg whites flow through the wire circles into a small bowl. Flip the egg yolk into a large mixing bowl. Continue with each egg.
- Combine all the ingredients for this holiday spiked eggnog. Sprinkle the sugar into the egg yolks while whisking them together until completely blended and creamy. Add all the other ingredients, milk, cream, alcohol, vanilla, and spices. Stir until the sugar is dissolved. Pour the eggnog into a glass gallon jar.
Is Spiked Eggnog safe to drink?
As the name implies, eggs are the starting point for this whole “eggnog” process. The alcohol alone is no guarantee that your eggnog will be perfectly free of salmonella. Using pasteurized eggs in this aged eggnog recipe is the best way to ensure your guests are sipping safely.
Some stores carry pasteurized shelled eggs but they’re sometimes difficult to find. But honestly pasteurizing them yourself is quite an easy task. Basically, these are eggs that have been cooked briefly in their shells and submerged in an ice water bath. This can alleviate any concern for the bacteria. I’ve given a brief description of the process in the recipe notes below or you can find more detailed instructions on this site from WikiHow.
What is the Best Alcohol for Eggnog?
Homemade eggnog is most commonly spiked with either brandy, rum, or whisky. If one is good, well, then why not all three? Right? So all of these liquors are exactly what you get with this “boozy” seasonal cocktail. And because this particular recipe has a good amount of alcohol, it can be quite dangerous. So, my advice, proceed with caution but definitely enjoy!
Can you make Eggnog with alcohol for a Crowd?
Of course! This recipe makes a batch that will provide an 8-ounce serving for 12 of your guests. Depending on how many friends you are planning to celebrate with, you can either double, triple, or quadruple this recipe. And for this booze-filled creamy drink, 8 ounces is more than enough for one person.
Eggnog as Holiday Gifts for Friends
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.
Can Spiked Eggnog be made ahead of time?
Actually, “ahead of time” is the best way to prepare this recipe. Because of the pasteurization of the eggs, you could drink the eggnog 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 defined as rich, creamy, and boozy.
- I had a friend share this aged eggnog recipe from Michael Ruhlman with me a few years back. I’ve changed it just a bit by adding some pure vanilla and spices but it’s basically the same recipe. According to Michael Ruhlman, you can actually keep this in the refrigerator for up to one year and even more.
How to Serve Easy Homemade Eggnog
If I’m having friends over for a Christmas get-together, my all-time favorite drink to serve is this eggnog recipe. It’s always been the hit at my parties. I serve it with an even more creamy delight by topping it with homemade whipped cream, sprinkling it with fresh nutmeg, and garnishing it with a couple of cinnamon sticks. It’s so beautiful and always receives a galore of “ooooh’s” and “Ahhhhh’s.”
I don’t think you can find a more festive cocktail tradition for the holiday season than this Aged Spiked Eggnog. I must say, it is one of the best homemade eggnogs I’ve ever had. The density, the depth of flavors, and the weightiness of the cream and eggs make 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.
More Holiday Cocktails
Berry Infused White Rum Mojito
Follow me on Pinterest – lingeralittle.
PrintEasy Spiked 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
- 750 ML bottle of 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 12 egg yolks and 2 cups of sugar in a large mixing bowl. Whisk until completely blended and creamy.
- Add 4 cups whole milk, 1 cup heaving cream, 750 ml bottle of bourbon, 3/4 cup Cognac or Brandy, and 1/2 cup dark rum. Stir until well combined and the sugar is dissolved.
- 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.
- 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.
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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!
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When aging should it be periodically stirred/shaken/mixed, left relatively undisturbed, or does it matter?
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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!!!!!
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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.
Can this be treated like a sourdough starter kind of? Do you ever save part of your egg nog and use it in a new batch? And repeat each year?
Hi Claudine. I’ve never thought of creating a new batch with part of an old batch. I can’t say if that is a good idea or not since I’ve never tried it. It’s definitely worth some consideration though.
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.
I made this last year, two gallons, one for Thanksgiving and one for Christmas. Last year and this year I misunderstood that the recipe is for three quarts, not a gallon. Both times I hastily whipped up the balance using whole eggs. It was splendid last year and I can’t wait to drink this year’s batch.
Here’s my question. Do I truly need to refrigerate it, or can I put it in the cellar with my cider?
Hi Thomas. I’m so thrilled that you have enjoyed this eggnog recipe. It is definitely a favorite around our house and with our friends. I’m hesitant to answer your question as it depends on the temperature of your cellar and if the eggs were pasteurized or not. Doing a search for myself on google, I was unable to find any concrete answer for you. If it were me, I would not be comfortable without refrigerating it. Hope you enjoy the holidays!
If I were you I’d frame the feature photo from this post. It’s a absolutely beautiful and mesmerizing. Great recipe. A lot of booze, but a great recipe!
Oh, you’re so sweet about the photo Mimi. Thank you. It’s funny because I had thought that I needed to redo these photos and decided against it. So that’s encouraging. And this recipe does have lots of booze, but the creaminess of the dairy products balances it out so wonderfully. Hope you have a very Merry Christmas season.
I’m not a huge eggnog person but I am definitely serving this one at my holiday party! The pictures are stunning!!
★★★★★
Well this sounds absolutely delicious! I couldn’t agree more that eggnog is the quintessential drink of the holidays. We usually buy a container and make it last for the whole season, but I’ve never tried making my own. It’s been on my bucket list, and this recipe sounds absolutely fantastic, Kristy! Any recipe that uses bourbon, rum and brandy sounds like my kind of recipe!
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Your homemade eggnog looks delicious! I especially like it because it’s got brandy, bourbon, dark rum, and heavy cream (or double cream as we call it here) in it. I don’t think I’d bother with any Christmas dinner if I was having this on Christmas Day. Ha ha!
★★★★★
Another stunner! Loving this boozy holiday drink. Sounds so tasty and so fun to use various types of alcohol in the eggnog. You photos are beautiful — as always!! 🙂 ~Valentina
Hi there, looking to make this but was confused as it lists the bourbon in the recipe list but then doesn’t mention when you add it in the directions. Am I missing something?
Hi Victoria. I’m so sorry for the confusion. The bourbon goes in with the other liquors. I will need to correct that on the recipe directions. Thanks so much for bringing that to my attention. Enjoy!