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  • 12 large eggs separated
  • 1 pound sugar
  • 1 1/2 teaspoons freshly grated nutmeg
  • 1/4 teaspoon allspice
  • 2 cups half-and-half / 10%
  • 2 cups whole milk / 3%
  • 2 cups heavy cream / whipping cream
  • 1 cup spiced rum
  • 1 cup cognac / brandy
  • 1 cup bourbon
  • 1/4 teaspoon kosher salt


  • Separate the eggs and store the whites for another application.
  • In a small bowl, mix the sugar and nutmeg (and cocoa if making chocolate eggnog).
  • With a hand mixer, gently beat the yolks until blended. While beating, slowly add the sugar mix until the mixture lightens in color and falls off the whisk in a solid ribbon.
  • Combine dairy, booze, and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
  • 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 2 better still. And yes, you can also drink it right away.


This recipe is Alton Brown's Aged Eggnog recipe. I only added a bit more nutmeg and the allspice.
I plan on serving it with sweetened eggwhites beaten until fluffy, sprinkled with nutmeg.