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
Why Homemade Aged Eggnog is the Ultimate Holiday Treat
The more the merrier!
If you’re aging eggnog, go big. A larger batch means you can savor it for weeks and share the holiday cheer with family and friends.
For me, it’s a must-have every year. Creamy, rich, and boozy, it hits all the right notes—especially with freshly grated nutmeg on top.
Why age eggnog?
Unbeatable flavor: Aging creates a mellower, more complex drink that store-bought can’t match.
Time-saving: Make it weeks or months ahead, so it’s ready when the holidays get hectic.
Gifting made easy: A bottle of homemade aged eggnog makes a thoughtful, delicious present.
What pairs well with eggnog?
My homemade pumpkin pie recipe! Its warm spices, buttery crust, and not-too-sweet filling are the perfect match for aged eggnog. Or try pairing it with my dark chocolate chunk cookies with sea salt, quite the upgrade from a regular glass of milk!
Curious about how long to age eggnog or why it’s worth the wait? Let’s dive in!
A Microbiologist’s Recipe
I have to give credit to Adam Ragusea, one of my favorite YouTubers, for sharing this method and recipe. He got it from Dr. Vincent Fischetti, a microbiologist at Rockefeller University.
It turns out that aging your raw eggnog has two key benefits: the alcohol kills off bacteria, and the flavors become more cohesive and enhanced over time.
Watch Adam Ragusea’s aged eggnog video if you’re interested in his story, but here’s a breakdown of the main concepts:
What is eggnog? It’s a classic cocktail made with raw eggs, milk or cream, sugar, and a bit of brown liquor.
Why age it? Some old-school recipes suggest aging eggnog for days or weeks. The alcohol acts as a preservative, making it safer to drink and helping the flavors mellow out and get more complex.
The Rockefeller tradition: This all started back in the 1940s when Dr. Rebecca Lancefield, a renowned scientist at Rockefeller University, began making eggnog at Thanksgiving. It would sit in a cold room until Christmas, and they always found it tasted better by then. This tradition carried on for decades, with Dr. Vincent Fischetti continuing it after Dr. Lancefield’s time.
Alcohol’s role: Dr. Fischetti stresses that adding alcohol directly to the eggs is crucial. This kills bacteria (like salmonella) and prevents the proteins from clumping, resulting in a smooth texture.
Safety test: In an informal experiment, they deliberately added salmonella to their eggnog. After three days, they noticed a reduction in bacteria, and by the end of three weeks, it was completely gone. So, not only does aging the eggnog improve the flavor, but it also makes it safe to drink.
The end result? A seriously rich and boozy drink that’s perfect for the holidays, with a flavor profile that only gets better with time.
My Version
I’ve made this aged eggnog variation two years in a row, and it’s been a hit at every family gathering.
You can follow Dr. Fischetti’s original eggnog recipe, which you can find in the description of Adam Ragusea’s YouTube video. But I’ve made a few tweaks to suit my taste:
Booze – I mix rum, whisky, and brandy. I added brandy because I had it on hand, but it really complements the drink. You can swap out the alcohol for whatever you prefer, as long as it’s 40% and adds up to the total volume needed. Darker, full-flavored spirits like aged rum, whisky, or brandy work best for a rich flavor.
Strain – After mixing, I always strain the eggnog to remove any small strands of egg white that tend to remain.
Nutmeg – Freshly grated nutmeg is a must. Once you try it, you’ll never go back to pre-ground.
No whipping needed – The original recipe calls for whipping the cream but I recommend skipping this step. Despite shaking the jar before serving, I find the eggnog tends to separate, leaving a frothy layer that always floats on top. I believe not whipping the cream will result in a smoother texture and make prep even easier.
My Homemade Aged Eggnog Recipe
Makes: 1 quart/liter
Prep: 10 min Age: min 3 weeks
Ingredients
1 cup 35% cream
1 cup milk
1/2 cup sugar
2 whole 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 cream 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.
Top Tips for Aging Eggnog
Start Early: Give your eggnog at least 3 weeks to rest for the best flavor. The longer it sits, the smoother and more balanced the flavors will become but don't feel pressured to wait for months.
Give it a Shake: Every few days, give your eggnog a gentle shake or stir to help the ingredients continue to combine and distribute evenly.
Taste as You Go: While it’s tempting to let it rest for months, don't forget to taste test along the way. You may find the perfect balance before it’s fully aged, and then you'll know exactly how long to age the next batch.
FAQ’s
How long to age eggnog?
Minimum aging time: 3 weeks. This allows the flavors to develop and mellow out.
Maximum aging time: Up to 1 year. After this, the alcohol flavor becomes stronger and might overwhelm the richness of the eggnog.
Best aging window: Most people, myself included, find that 3-6 weeks gives the perfect balance of smooth, rich flavor without too much booziness.
Can you age eggnog too long? Yes, the flavor can become more aggressive and less enjoyable if aged for too long, so it's best to taste it every few weeks to find your preferred time.
For a deeper dive, check out this Serious Eats article on aging eggnog for a full year which explores whether the hype of longer aging is worth it. They found that after a year, the eggnog became more complex but with stronger boozy flavors that some didn't enjoy.
What pairs well with eggnog?
Baked goods: Eggnog pairs perfectly with rich, spiced treats like gingerbread, shortbread, salted dark chocolate chunk cookies, and cinnamon rolls.
Nutty snacks: Roasted almonds, pecans, or hazelnuts complement the creamy texture of eggnog with their crunch and warmth.
Cheese: Soft cheeses like brie or goat cheese balance the sweetness of eggnog, while aged cheddar adds a sharp contrast.
For a perfect pairing, try my homemade pumpkin pie or chocolate chip cookies alongside your eggnog, they’re not too sweet and so much better than store-bought!
Can I make fermented eggnog?
Yes! Fermented eggnog uses a natural fermentation process to create a tangier, more complex flavor. It’s made by adding a little yogurt or kefir, which helps in the fermentation and creates that extra depth of flavor.
You can check out Contraband Ferments fermented eggnog recipe if you’re interested in making it.
Is there a difference between homemade eggnog and store-bought?
Absolutely! Homemade eggnog is richer and more flavorful than store-bought. It also gives you full control over the sugar, spices, and overall taste, so you can customize it to your liking.
If you’re planning to age eggnog, homemade is the better choice—you control the ingredients to ensure it ages perfectly.
Can I substitute the alcohol in eggnog?
Yes! For a non-alcoholic version, skip the rum, whiskey, or brandy. Without alcohol to kill bacteria or salmonella, you’ll need to heat the mixture to make it safe and consume it within a few days.
The heating process can be tricky, so following a recipe like Ahead of Thyme’s non-alcoholic eggnog is essential for proper steps.
If you’re planning to age eggnog, alcohol is crucial for preservation and cannot be substituted.
How do I make sure my eggnog is safe from salmonella?
Salmonella is a concern with raw eggs in homemade eggnog, but there are two ways to ensure safety:
Using Alcohol: Alcohol effectively kills bacteria, including salmonella. Let the eggnog rest for at least 24 hours, and longer aging increases safety further.
Pasteurizing: If skipping alcohol, you’ll need to heat the mixture to pasteurize the eggs. This process ensures it’s safe for consumption.
If you plan on aging your eggnog, alcohol is essential for long-term preservation.
Can you freeze homemade aged eggnog?
Yes, you can freeze aged eggnog to halt further aging. Here’s how:
Store it in an airtight container, leaving space for expansion.
Thaw in the fridge overnight before serving, and give it a good shake or stir to recombine.
If the texture turns grainy, repurpose it in recipes like French toast, banana bread, or muffins for a delicious twist!
My Take on Aged Eggnog
I’ve experimented with aging eggnog for 3 weeks and up to 2 months.
The results? The longer it rests, the more the alcohol mellows and the flavors blend. However, after reading the Serious Eats article on year-long aging, I’m not convinced that aging for many months or up to a year is worth it or necessarily the tastiest.
What about Alton Brown’s famous aged eggnog recipe? I’ll admit I haven’t tried it myself. Why? It calls for 12 egg yolks to make just 2 quarts/liters of eggnog, which feels a bit excessive to me.
I love the simplicity of this recipe—no separating eggs, fewer ingredients, and it still turns out amazing every time.
What’s your experience with aging eggnog? How long did you let it sit, and how did it turn out? Share your thoughts in the comments—I’d love to hear!
Cheers!
