This aged eggnog is perfect for the winter holiday season. Full of booze and can be aged for years! Just wait till you take the first delicious sip!
I have always been an eggnog fan. As soon as I would see it pop up in the store I would beg my parents to buy a jug and use all my willpower to not drink it all in one day.
Then I got older and learned all about boozy eggnog.
So this year I decided to step up my nog game. While I have always been content with buying eggnog from the store and jazzing it up with bourbon, brandy, or rum THIS year it was going to change.
This year I was going to go hardcore eggnog.
This year I decided to age my eggnog.
Now I know you’re probably thinking “yeah, how about we not age a drink that is basically just raw eggs, dairy, and booze.” I totally get your hesitation BUT this is totally safe and here is why – booze.
All that alcohol keeps it safe from little germs setting up shop in your nog.
As a little extra precaution, I do recommend letting your eggnog rest for 3 weeks before trying BUT if you live your life on the wild side and trust your eggs you can try on day one.
However, I leave that day one tasting up to you because it’s not exactly recommended by the FDA.
Oh and for a real hot second let’s talk about my totally adorable moose mugs!
My SIL got them for me last year and I’m so excited to be able to use them. National Lampoon’s Christmas Vacation is a favorite of mine so the moose mugs are a holiday essential.
Now I know this post is picture-heavy but I really wanted to show you each step just in case there were a lot of questions.
As you can see above it doesn’t take too many ingredients to make this work.
All you need is eggs, sugar, milk, heavy cream, and 3 types of booze.
Also, it’s totally not necessary to buy the best of the best when it comes to alcohol.
I personally think Old Grand-dad bourbon is fantastic for drinks like this.
It’s cheap, doesn’t taste bad, and packs a nice punch.
The next step involved a bit of elbow grease.
Simply whisk together all your egg yolks with the sugar.
Eventually, it will end up looking beautiful and pale yellow in color. If you are short on time you can also throw it in a stand mixer and just use the whisk attachment for this step.
I’m a sucker so I did it by hand.
Then in goes the dairy and whisk it up real nice.
Then we add in all the booze.
Now, I didn’t have a mixing bowl big enough to actually mix in all the ingredients. So I added in some of the ingredients and then transferred the mixture to 2 1/2 gallon mason jars.
This made it a lot easier to mix together.
I totally recommend this. Plus then you don’t have to worry about trying to pour a gallon worth of mixture out of the bowl and into your storage jar.
I also recommend picking up a pack of plastic lids. I think they work a lot better than the metal lids for recipes like this.
After your 3 weeks is up it’s time to give it a try!
I like to add in a little nutmeg since I don’t add any other flavorings to the mixture except for eggs, dairy, and booze.
Now, I will warn you this eggnog is strong. Like, very strong.
However, the longer you let it sit it will mellow out in flavor.
I have also found you can cut it with a little store-bought nog if it’s a little too strong for you.
Oh and just remember – this nog is for sipping not for gulping. I mean you could gulp it down but you might pass out before dinner time.
Love this aged eggnog?
Why not try a few of my other holiday drinks?
- Want something tangy and fruity? Try my Cranberry Lemonade Ginger Beer Cocktail.
- Craving a vintage cocktail that is similar to eggnog? Try my Tom and Jerry Cocktail Recipe.
- How about something sesaonal and boozy? Try my Persimmon Old Fashioned Cocktail.
- Feeling a little classy? Try my Classic Manhattan Cocktail.
- 12 large egg yolks
- 2 cups granulated sugar
- 1 liter bourbon
- 4 cups whole milk
- 1 cup heavy cream
- 3/4 cup brandy
- 1/2 cup dark spiced rum
- Pinch of kosher salt
- Grated nutmeg
- In a large bowl add egg yolks and sugar.
- Whisk until creamy and light yellow in color.
- Whisk in bourbon, whole milk, heavy cream, brandy, dark rum, and kosher salt.
- Add to a glass gallon container, cover tightly with a lid, and store in the fridge for 3 weeks to 3 years.
- Separation is normal for this drink.
- Shake the jar before drinking to bring the mix back together.
- Also before serving I like to add a little grated nutmeg on top for added flavor.
- If you do not have a bowl large enough to whisk all together I recommend after whisking the eggs and sugar whisk in the bourbon to thin out. Pour into your gallon container and then add in the remaining ingredient and stir to combine. You can also split the mixture between 2 1/2 gallon mason jars.
SEPARATION IS NORMAL - you will notice your eggnog will start to separate in the fridge. You just need to give it a good shake before serving.
Source: Michael Ruhlman
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 384Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 174mgSodium: 90mgCarbohydrates: 29gFiber: 0gSugar: 29gProtein: 7g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.