Aged Eggnog Recipe - Alton Brown

"I like to prepare this some time before Thanksgiving."
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  • Separate the eggs and store the whites for another purpose.
  • Beat the yolks with the sugar and nutmeg in a large mixing bowl 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 two better still. In fact, there's nothing that says you couldn't age it a year, but I've just never been able to wait that long. (And yes, you can also drink it right away.).
  • Serve in mugs or cups topped with a little extra nutmeg grated right on top.

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  1. Alton Brown's Egg Nog by John W In 1988, at New Year's, I tasted home made egg nog for the first time. I hovered by the egg nog bowl and drank my fill. Even though it was great, it took me until 2017 to finally make it for myself. I will never return to store bought egg nog, never I tell you! In the summer of 2017, I resolved to make egg nog for our family New Year's get together. I looked for recipes online, and found a couple that were good. But them I came across Alton Brown's Aged Egg Nog recipe. It turned out to be my favorite. 2017, I made it in September. Having aged three months, it was a great hit. We were all amazed. However, the recipe said that it could be aged even longer. In 2018, I made a batch in June, and a batch in September. Everyone agreed that the six month batch was superior. For 2019, I made nine, six, and three month batches of Alton's egg nog. Again, the “older” batch was preferred, not that the rest was not. It was all far superior to store bought egg nog. This stuff was on another level, altogether. For 2020, I reserved some of the nine month old egg nog. In early January 2019, I made twelve month, in April, nine month, and in June, six month batches. I took about a pint of twenty-one month old egg nog, along with the other batches to our family celebration. We drank the younger nog first, and of course, it was great. The year old nog was excellent. Then I broke out the twenty-one month reserved pint. It had mellowed so well, that there was a very noticeable improvement from even the year old. It was superb. In my refrigerator now is a double batch destined to age for two years. This joins some reserved one year, which is being kept for New Years 2021. This batch will be two years old. I also have some that will be eighteen months as of New Years, 2021. I have put myself on a two year plan, so that we will have two year old egg nog every single year. This stuff is that good. It is well worth the effort, and time spent. I have specific spirits that I like to use. The quality of the spirits makes a difference, I think.
  2. I appreciate this recipe being here since it does not seem to exist on any of Alton's usual spots (food network or his own site). Great recipe. I have a reminder to make it every October 1st.



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