Recipe – Alton Brown’s Aged Eggnog

Alton Brown’s Aged Eggnog

This is a great tasting, boozy eggnog recipe worth saving and worth making year after year. We’ve let this one age up to 3 months with great results. Our secret has been re-purposing beer growlers (glass jugs) to age the nog.

I’ve done a double batch before, but separating two dozen eggs is not a great time. Drinking the nog was pretty great though, so /shrug.

Another helpful tip – a zester is great for grinding up nutmeg in a pinch.

For posterity, here’s the recipe in case the link above stops working:

Ingredients
12 large eggs (pasteurized if you need peace of mind)
1 pound sugar
1 pint half-n-half
1 pint whole milk
1 pint heavy cream
1 cup Jamaican rum
1 cup cognac
1 cup bourbon
1 teaspoon freshly grated nutmeg (plus more for serving)
1/4 teaspoon kosher salt
Instructions
  1. Separate the eggs and store the whites for another purpose.
  2. Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid “ribbon.”
  3. Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
  4. Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there’s nothing that says you couldn’t age it a year, but I’ve just never been able to wait that long. (And yes, you can also drink it right away.)
  5. Serve in mugs or cups topped with a little extra nutmeg grated right on top.