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Homemade eggnog in a glass on a counter with pinecones and cinnamon sticks.

Aged Eggnog Recipe

If you’ve never tried aged eggnog before, you’re in for such a treat! This creamy, spiced holiday classic has all the cozy, old-fashioned flavor you love—made safely right in your own kitchen. It’s the perfect make-ahead drink for Christmas gatherings or to give as a heartfelt homemade gift.
4.05 from 45 votes
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Course: Drinks
Cuisine: American
Prep Time: 25 minutes
Resting Time: 21 days
Total Time: 21 days 25 minutes
Servings: 10 servings
Calories: 401kcal
Author: Carolyn Thomas
Cost: Varies

Equipment

  • Large Mixing Bowl
  • Large Whisk
  • Measuring Cup
  • Large Clean Glass Jar
  • Canning Lid with Ring
  • Funnel
  • Blender
  • Micro-Grater

Ingredients

For Eggnog Base

  • 12 whole eggs
  • 1.5 cups sugar
  • 1.5 cups bourbon 80 proof or higher
  • ½ cup cognac 80 proof or higher
  • ⅓ cup rum 80 proof or higher

For Serving Eggnog

  • 5 cups whole milk
  • 1 cup heavy cream
  • ¼ teaspoon nutmeg or to taste

Instructions

For Eggnog Base

  • Crack 12 whole eggs into your mixing bowl (no need to separate the eggs).
  • Pour in 2 ⅓ cups of alcohol, making sure it’s 1½ ounces per egg, 80 proof or higher. (Bourbon 1½ cup, Cognac ½ cup, Rum ⅓ cup)
  • Add 1½ cups sugar.
  • Mix well by hand with a whisk or use a hand mixer. It takes about 5 minutes and should be thoroughly incorporated.
  • Using the funnel, pour it into your glass jar and cover it with a tight-fitting lid.
  • Place in cool storage for at least three weeks (the longer it sits, the more mellow it will become) to allow the alcohol to kill any bacteria in the eggs.

For Serving Eggnog

  • Remove the eggnog base from cool storage. The mixture will have separated, and that is perfectly normal; give it a vigorous shake.
  • Add all the eggnog base to your blender.
  • Measure out 5 cups of milk and add to your blender.
  • If there is still headroom, add 1 cup of heavy cream. (Careful not to fill too full, it will make a mess.)
  • Grate into the mixture ½ teaspoon of nutmeg or add ½ teaspoon of finely ground nutmeg.
  • Mix well with a blender, pour into a glass, top with a sprinkle of nutmeg and enjoy!

Notes

 
Recipe Tip:
Feel free to change up the alcohol you mix with your eggnog base, but be sure to use 80 proof or higher for the safety of this recipe.
 
Storing Aged Eggnog Safely:
  • Before mixing with milk/cream: The aged egg base can stay in cool storage for up to a year when made with proper alcohol ratios.
  • After mixing: Store in the refrigerator and enjoy within a week (trust me, it won’t last that long!).
Homestead Hack: Always label and date your jars before storing—especially if you’re making multiple batches!

Nutrition

Serving: 1cup | Calories: 401kcal | Carbohydrates: 36g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 46mg | Sodium: 55mg | Potassium: 209mg | Fiber: 0.01g | Sugar: 37g | Vitamin A: 554IU | Vitamin C: 0.1mg | Calcium: 167mg | Iron: 0.1mg
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