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Aged Eggnog Cocktail

Casey DuBose

"Mellow eggnog for the masses. When ready to serve, mix the eggnog with a hand mixer and serve in a chilled coupe. Top with a pinch of freshly ground nutmeg."
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7 d 30 m servings 276 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 67 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Beat yolks with an electric mixer until pale yellow in color. Slowly beat 2 tablespoons sugar into yolks for 30 seconds; beat in milk, brandy, bourbon, and rum until smooth.
  2. Beat egg whites using an electric mixer until soft peaks form; add 1 tablespoon sugar and beat for 20 seconds. Fold egg white mixture into egg yolk mixture.
  3. Beat heavy cream in a separate bowl using an electric mixer until soft peaks form; add to egg mixture. Gently fold mixture together; store in a glass container in the back of a refrigerator that is 45 degrees F (7 degrees C) or colder, at least 1 week and up to 1 month.


  • Cook's Note:
  • Cognac can be used in place of the brandy.
  • Editor's Note:
  • This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Making Your Eggs Safe.

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