Boozy Beverages

Homemade Eggnog – Aged for 6 weeks!

Eggnog is often sort of just… gross. Grocery store nog is gooped up with thickeners and artificially colored until it’s more mustardy than the yellow you’d expect from eggs blended with ten times their weight in dairy. Liquor store nog tastes like canned milk — and the booze is either over-the-top or not enough to be worth the price tag. Try this recipe for a nog you can be proud of – and enjoy! Aging the eggnog with the alcohol in it will remove any risk of pathogens, such as salmonella.

With this recipe, your homemade eggnog can be the least gross.  Age for 6+ weeks and you and your family (21+) can enjoy truly perfect nog — with not much effort.  Especially if you have a KitchenAid stand mixer.  Swing-top bottles are not required but definitely advised.  This homemade eggnog will blow your mind!

Homemade Egg Nog

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By BC Serves: 5 liters
Prep Time: 40 minutes


  • 12 egg yolks
  • 6 egg whites
  • 1 pound powdered sugar
  • 3 cups brandy
  • 1 cup bourbon
  • 2 quarts half and half
  • 1 quart whole milk
  • 1/2 teaspoon salt
  • 2.5 teaspoons nutmeg



Cream together the egg yolks and powdered sugar in a stand mixer. If you have no stand mixer, whisk constantly throughout entire mixing process. Then you'll be motivated to buy a stand mixer.


Very slowly whisk in brandy, bourbon, cream, and milk (in that order).


Separately, whip the egg whites, salt, and nutmeg until thoroughly combined and fluffy. Fold into the other mixture. Note: At this point you may need to switch to a larger vessel, unless you have a very large stand mixer.


Funnel into swing-top bottles.


Age six weeks in your fridge.



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