Alton Brown Aged Eggnog Recipe

This Alton Brown Aged Eggnog is a potent and luxurious holiday drink, which calls for a trio of bourbon, cognac, and rum. It’s a make-ahead classic that improves with time, ready after 2 weeks (minimum aging).

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Alton Brown Aged Eggnog Ingredients

12 large egg yolks (pasteurized if preferred)
1 lb (2 cups) granulated sugar
1 pint (2 cups) whole milk
1 pint (2 cups) heavy cream
1 cup Jamaican rum
1 cup Cognac (or brandy)
1 cup Bourbon
1 tsp freshly grated nutmeg (plus more for serving)
¼ tsp kosher salt

How To Make Alton Brown Aged Eggnog

Beat the yolks: In the bowl of a stand mixer fitted with the whisk attachment (or using a large bowl and hand mixer), beat the 12 egg yolks on medium speed.
Add the sugar: With the mixer running, gradually pour in the 1 pound of sugar. Continue to beat until the mixture is thick, pale yellow, and falls in ribbons when the whisk is lifted. This takes about 3–5 minutes.
Incorporate dairy: Lower the mixer speed. Slowly pour in the whole milk and heavy cream. Mix until combined.
Add the booze: With the mixer on the lowest speed, slowly stream in the bourbon, cognac, and rum. Adding it slowly prevents the mixture from splashing. Stir in the nutmeg and salt.
Bottle it: Pour the mixture into a large glass jar (or multiple Mason jars) with a tight-sealing lid. You need a container that holds at least 3 quarts.
The Aging Process: Place the sealed jar in the back of the refrigerator. Let it age for a minimum of 2 weeks. Alton recommends aging it for at least a month, and some fans age it for a year. The alcohol acts as a preservative and sterilizer while mellowing the flavors.
Serve: When ready to serve, pour into glasses and grate extra nutmeg on top. (Optional: To make it fluffier, whip 4–6 egg whites or extra heavy cream to soft peaks and fold into the nog just before serving).

Recipe Tips

Sterilization: The high alcohol content (approx. 20%) is what makes this safe to drink despite the raw eggs. Over time (3 weeks+), the alcohol kills bacteria like Salmonella. If you want to drink it immediately, use pasteurized eggs.
Separation: The mixture may separate slightly as it sits in the fridge. This is normal. Just give the jar a vigorous shake before serving to re-emulsify the ingredients.
The Alcohol: Do not skimp on the alcohol or try to lower the proof. The preservation relies on the strength of the spirits. Use brands you enjoy drinking, but you don’t need top-shelf ultra-premium liquor.
Texture: Straight out of the jar, this is a smooth, creamy liquid. If you prefer the fluffy “store-bought” texture, you must fold in whipped egg whites or whipped cream right before serving.

What To Serve With Alton Brown Aged Eggnog

This drink is a dessert in itself.

Ginger Snaps: The spice pairs perfectly.
Holiday Cookies: Sugar cookies or shortbread.
Fruitcake: (See Alton’s recipe above!)
Dark Chocolate: A square of chocolate on the side.

How To Store Alton Brown Aged Eggnog

Refrigerate: This is designed for long-term fridge storage. Keep it in the coldest part of the fridge (the back), not the door. It will keep indefinitely as long as it is kept cold and sealed.
Freeze: Do not freeze.

Alton Brown Aged Eggnog Nutrition Facts

Calories: 450kcal
Protein: 6g
Carbohydrates: 28g
Fat: 18g
Saturates: 10g
Sugar: 26g
Salt: 0.1g

Nutrition information is estimated per cup (serves roughly 10-12).

FAQs

Can I drink it right away?

Yes, you can, but it will taste very boozy and sharp. The magic happens during the aging process where the proteins denature and the harsh alcohol bite mellows into a smooth, complex flavor.

Can I use just one type of alcohol?

You can, but the “holy trinity” of rum, cognac, and bourbon provides a specific depth. Rum adds sweetness, cognac adds fruitiness, and bourbon adds vanilla/oak notes.

Do I use the egg whites?

Not for the aging process. Save the whites for meringues, omelets, or freeze them. Only whisk them in on the day of serving if you want a foamy texture.