The Magic of Aged Eggnog
The secret to enhancing your favorite holiday drink is not what you’d expect: age - the older the better.
or read on for more details
The More the Merrier
What’s the holiday season without eggnog? Personally, it’s a must-have that I look forward to every year. Creamy, rich, and boozy, it hits all the right notes, especially with freshly grated nutmeg.
The store-bought stuff is passable if you’re in a pinch, but the real magic happens when you make your own and age it. That’s the key, making it way ahead of time, like weeks or even months. Because of the long aging process, I like to make multiple batches to share with family & friends.
I’m sure at this point you have questions, so read on to find out more.
A Microbiologist’s Recipe
I have to give credit to one of my favorite YouTubers Adam Ragusea for sharing this method and recipe that he got from a microbiologist at Rockefeller University named Vincent Fischetti.
It turns out that when you age your raw eggnog two things happen, the booze kills off bacteria and the flavor becomes more cohesive and enhanced.
Watch Adam’s video if you’re interested in his story, but here’s a breakdown of the main concepts:
First, what is eggnog? Eggnog is a classic cocktail made with raw eggs, milk or cream, sugar, and some form of brown liquor.
Why age it? Some historical recipes suggest aging eggnog for days or weeks, possibly for preservation since the ethanol in liquor is a preservative.
The aged eggnog tradition - at Rockefeller University, there’s a long-standing tradition of making eggnog, started by Dr. Rebecca Lancefield, a renowned scientist.
She would make a batch of eggnog during Thanksgiving with cream, eggs, brown liquor, and sugar.
They would drink a little of it right away but then, it would be aged in a cold room until Christmas when it would then be enjoyed at the staff holiday party. They always found it tasted better at Christmas.
This tradition continued for over 30 or 40 years, with Dr. Vincent Fischetti carrying it on after Dr. Lancefield's time.
Adding the alcohol directly to the eggs - Dr. Fischetti emphasizes the importance of adding the alcohol directly to the eggs for two reasons, to kill bacteria, and to avoid “precipitation.”
By adding alcohol early in the process it may help reduce the risk of foodborne illness from pathogens like salmonella.
As well as minimize precipitation which results in the clumping of proteins, leading to a smoother texture.
An informal experiment - the researchers at Rockefeller University conducted an informal experiment to gauge the stability of their eggnog.
They deliberately spiked it with salmonella and monitored its bacterial content over time.
Initially, live salmonella was present, but after three days, there was a notable reduction. By the end of three weeks, all bacteria had been eradicated, showing the potential safety advantages of aged eggnog.
It’s heavy on the booze - the Rockefeller recipe isn’t shy with its use of alcohol. But it isn't just about flavor—it's also about preservation.
The extra booze helps it age gracefully and stay safe to drink. The outcome? A seriously rich and boozy drink that packs a punch and is perfect for the holidays.
What about the taste? As the eggnog ages, chemical reactions happen, resulting in a mellower and more complex taste profile. Garnishing it with traditional freshly grated nutmeg completes the experience.
Dr. Fischetti’s Recipe - to get the original recipe, check out Adam’s video where he shares it in the description, or read on for my version.
My Version
So I’ve made a variation of this recipe two years in a row and have been very pleased with the results. It has been a huge hit at multiple family gatherings.
You can follow Adam’s recipe as is and I’m sure you’ll enjoy it, however, I’ve made a couple of tweaks that better suit my taste:
Booze - I use a combination of rum, whisky, and brandy.
I added the brandy mostly because I had it on hand, but also because it tastes great in this type of drink.
That being said, you can substitute the alcohol in this recipe for whatever you usually add to your eggnog or have on hand - as long as it’s 40% and adds up to the total volume needed.
Generally, darker, full-flavored spirits work best.
Strain - I like to strain the eggnog once it’s all mixed because small strands of egg white tend to be left behind.
Nutmeg - It’s gotta be freshly grated. Once you try it, you can’t go back to pre-ground nutmeg, trust me.
Consider not whipping the cream - there’s a frothy layer that floats on top of the drink even after months of aging.
No matter how hard I shake the jar before serving, the drink still separates in the glass. I think not whipping the cream will result in a smoother texture but I haven’t had the chance to test this out yet.
The frothy layer can also be nice, so it’s really up to you.
My Homemade Aged Eggnog Recipe
Makes: 1 quart/liter
Prep: 10 min Age: min 3 weeks
Ingredients
1 cup 35% cream, whipped or un-whipped
1 cup milk
1/2 cup sugar
2 eggs
1/2 cup rum
1/2 cup whiskey
1/2 cup brandy
fresh nutmeg for garnish
Instructions
Mix eggs and alcohol.
In a bowl, beat the eggs and slowly drizzle in the alcohol until incorporated - don't stop mixing, or the eggs will curdle. It's important to mix the alcohol directly into the eggs to kill bacteria.
Add the sugar, milk, and cream.
Mix in the sugar, milk, and whipped or un-whipped cream - your choice, until smooth.
Transfer to containers and age.
Transfer the eggnog to a vessel that will allow gas to escape such as a jar with the lid slightly loosened.
Chill in the refrigerator for at least three weeks - aging will kill bacteria and enhance the flavor. The mixture will separate a bit as it sits, so give it a good stir or shake before pouring it into glasses.
Serve.
Serve with or without ice in a rocks or coupe glass, and garnish with freshly grated nutmeg.
Final Thoughts
Nothing pairs better with aged eggnog than homemade pumpkin pie, another recipe I make every year. It’s a little more advanced but definitely worth the effort.
I haven’t had the opportunity to try this yet, but I want to make a batch of this eggnog and age it for a year. So far I’ve only tried 3 weeks and up to 2 months.
I’ve found that the longer it sits the more the alcohol mellows out and the flavors come together.
It would be interesting to find out if there’s a limit to the flavor enhancement before it all just tastes the same. When I do try it, I’ll be sure to let you know the results.
Let me know in the comments if you’ve ever aged your eggnog before, how did it turn out?
Cheers!
