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  • Prep 10 min
  • Total 10 min
  • Servings 1
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You don't really need to age the eggnog for at least 3 weeks prior to drinking, but it will meld the flavors together more. (image by Flickr user Elana's Pantry)
by: TBSP Nate
Updated Jul 15, 2015
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  • 12 eggs
  • 2 cups granulated sugar
  • 1 cup heavy cream
  • 1 quart (4 cups) whole milk
  • 1 liter (about 4 cups) bourbon, like Maker's Mark™ Kentucky Straight Bourbon Whiskey
  • 1/2 cup Myers's™ Original Dark Rum
  • 1/2 to 1 cup cognac or other brandy
  • 1 pinch kosher salt
  • 1 nutmeg


  • 1
    Separate egg yolks and whites (reserve the whites for another use, such as serving this eggnog). Combine yolks and sugar in a large mixing bowl and whisk until well blended and creamy.
  • 2
    Add cream, milk, bourbon, rum, Cognac (use good stuff), and salt, then stir.
  • 3
    Bottle it right away and refrigerate until it’s ready.
  • 4
    It’s traditional to wrap the bottle in aluminum foil, shiny side out, together with a fresh nut of nutmeg tucked into the foil for grating later. Keep refrigerated for at least 3 weeks, or up to a year(!) if you can.
  • 5
    To serve (optional): Serve aged eggnog on the rocks with some freshly grated nutmeg on top. If you want to serve the eggnog in the traditional way, pour it into a punch bowl. In separate bowls, whip 10 egg whites and 1 1/2 cups heavy cream to soft peaks and fold them into the eggnog. Serve in punch cups, garnished with freshly grated nutmeg.

Nutrition Information

No nutrition information available for this recipe
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