Aged Eggnog

And just like that, it’s the most wonderful time of the year and we at Bitter Sweet Spirit are overloaded with holiday cheer. And when I say overloaded, I mean it both in the expressive and physical sense. We’ve been working hard (aka drinking all day) to give you, our readers and friends, the gift of festive cocktails to serve and indulge over the Holiday season.  

We’ve crafted five new seasonal drinks that will appeal to every palate and we’ll be posting the recipes over the course of the leadup to Christmas. So make sure to stay tuned- and thirsty!

For our first cup of cheer, we decided to curate a Christmas staple: Eggnog. For those of you who are unaware of the wonderful world of eggnog, it’s essentially an uncooked custard that you spike with booze. Awesome, right? 

This recipe comes to us from Alton Brown of Food Network fame. As it’s an aged eggnog, you literally must start making it now to have it ready for the weekend. Or better yet, by Christmas. Or even better yet, by next Christmas. The longer you age it, the better the result. That said, there’s no defined timeline to follow as you could also make the nog and serve it the next day and it will still be delicious. The aging process simply makes for a smoother result where everything just tastes more unified and rounded. Think of it as a boozy gift from you to your future self.

Now I know what you’re thinking: no, we don’t have a death wish. Aging eggnog is a great thing and it’s in fact safer. Now, I’m not talking about the carton of the over-pasteurized stuff that you buy at the grocery store. This is for the classic homemade recipe and by adding a minimum of 20% alcohol by volume, you kill all the pathogens found in the eggs after just 24 hours of resting.

Having said all that, the countdown to Christmas has officially begun and you should have started on that batch of Nog yesterday! So, without further ado, let’s get noggin’.


  • 12 large organic eggs
  • 2 cups sugar
  • 1 carton of 473 ml (1 pint) half-and-half cream
  • 1 carton of 473 ml (1 pint) whole milk
  • 1 carton of 473 ml (1 pint) 35% whipping cream
  • 1 cup aged rum
  • 1 cup brandy
  • 1 cup bourbon
  • fresh grated nutmeg

Separate the eggs and only use the yolks. Beat the egg yolks in a large mixing bowl and then slowly add the sugar until the mixture thickens and becomes light in colour. Combine dairy and booze in a separate bowl and then slowly beat in the egg mixture until everything looks nicely emulsified. Move everything into clean glass jars and age in the fridge. 

Serve in your tackiest holiday glasses or mugs, and top with grated nutmeg. Proceed to sing Christmas Carols. 

The above portions should yield about three and a half litres of delicious nog to share with your friends and loved ones. But if you’re a fan of the stuff like I am, you better make a second batch as backup as you will likely go through the first one yourself. And if you get into the second one as well, don’t worry. There’s no judgement here.

Just make sure to ask Santa for new pants this year.

Happy Holidays!