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Aged Eggnog

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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 a 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. Game changer.

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.  {If you’re me you would totally taste it on day one but I also eat raw cookie dough. I live my life on the wild side.}

Oh and for a real hot second lets 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 pretty 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 type of booze. Also it’s totally not necessary to buy the best of the best when it comes to the 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.

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. I guess if you were short on time you could 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 bowl and into your storage jar.

You know?

{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 long 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.

{Looking for more boozy Christmas drinks? Try my spiked Nutella hot chocolate, peppermint s’mores martini or my spiked salted caramel coffee.}

Aged Eggnog

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!

Yield: 1 gallon

Prep Time: 20 minutesplus at least 3 weeks aging

Cook Time: 0 minutes

Total Time: 20 minutesplus at least 3 weeks aging


  • 12 large egg yolks
  • 2 cups white sugar
  • 1 liter bourbon
  • 4 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup brandy
  • 1/2 cup dark 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 lid and store in the fridge for 3 weeks to 3 years. Shake the jar before drinking incase the mixture has separated slightly. 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 stirring to combine. You can also split the mixture between 2 1/2 gallon mason jars.