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

Aged Eggnog Recipe | Rich, Creamy Holiday Classic

Make the holidays a little easier with this rich and creamy aged eggnog recipe. Prepare the eggnog base at least three weeks ahead, refrigerate it while those wonderful holiday flavors mingle, then finish it with whole milk, heavy cream, and freshly grated nutmeg. It's an old-fashioned, make-ahead holiday tradition made simple with clear, step-by-step instructions.
4.07 from 46 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: Smalltown
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.
  • Refrigerate 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 the refrigerator. 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

Keep the eggnog refrigerated throughout the entire aging process.
Blend in batches rather than overfilling your blender.
This recipe contains a substantial amount of alcohol and is intended for adults only.
Once the dairy has been added, refrigerate the finished eggnog and enjoy within 2 to 4 days.

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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