Easy Spiked Eggnog

Kristy Murray

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Just when you thought you couldn't improve on Homemade Eggnog - there's Aged Eggnog! The flavors of bourbon, brandy, dark rum, and heavy cream evolve over time and become more richly complex. This festive holiday cocktail is a dessert-like milkshake for adults.

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Servings

3/4 of a Gallon Servings

Prep time

20 Minutes

Cooling Time

8 Minutes

Calories

300 Kcal

Ingredients

  • 12 Egg Yolks from pasteurized Eggs
  • 2 cups Granulated Sugar
  • 4 cups Whole Milk
  • 1 cup Heavy Cream
  • 3/4 cup Cognac or Brandy
  • 1/2 cup Meyer’s Dark Rum
  • 750 ML bottle of Bourbon (I prefer Bulleit)
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • Pinch of Kosher Salt

Instructions

  1. Combine the 12 egg yolks and 2 cups of sugar in a large mixing bowl. Whisk until completely blended and creamy.
  2. Add 4 cups whole milk, 1 cup heaving cream, 750 ml bottle of bourbon, 3/4 cup Cognac or Brandy, and 1/2 cup dark rum. Stir until well combined and the sugar is dissolved.
  3. Transfer to a one-gallon glass jar with a lid. Make sure and seal well. Store in the refrigerator for at least 3 weeks and up to 1 year.
  4. When ready to serve, top with homemade whipped cream (see notes below) and freshly grated nutmeg.