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Meta TitleBest Eggnog Recipe: How to Make a Rum, Cognac and Bourbon Cocktail
Meta DescriptionThe classic yuletide cocktail is made with raw egg yolks, milk, sugar, bourbon, rum, Cognac and a dusting of nutmeg.
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Curating Life's Luxuries Since 1976 Subscribe for full access to Robb Report. Includes the digital edition. Sign up for our newsletter and go inside a world of luxury. By providing your information, you agree to our Terms of Use and our Privacy Policy . We use vendors that may also process your information to help provide our services. This site is protected by reCAPTCHA Enterprise and the Google Privacy Policy and Terms of Service apply. Food & Drink Spirits November 29, 2025 How to Make the Best Eggnog You’re Ever Going to Drink Break out the rum, Cognac and bourbon—and give yourself some time. bhofack2/iStock/Getty Images Plus Some cocktails are a harder sell than others. Negronis , for example, have a bitterness that isn’t for everyone. The word “tequila” can and often does viscerally conjure up horror stories from a person’s late teens, sometimes decades past. And there’s a terrific cocktail somewhat regrettably called “ Growing Old and Dying Happy Is a Hope, Not an Inevitability .” That moniker makes it a tough sell to the uninitiated. But out of all the delicious things that I can make with alcohol, I think the hardest one to convince people to try—and the one about which doubters are most wrong—is Eggnog. It’s not like I don’t know why. The raw eggs , the sweetness, the word “nog,” I mean, I get it. Unless you’re plugged into the cocktail world, Eggnog has a number of cultural associations, all of them bad. Like Cousin Eddie chugging it out of a mug shaped like a moose’s head. Who wants to be like him? But I’ll say this: If you are one of those people who believes they do not like Eggnog, I would guess—no, I would bet—that you’ve only ever tried the premade garbage in cartons that occupy the dairy section of supermarkets from Thanksgiving to New Year’s, and therefore have never actually had Eggnog. Eggnog is, in fact, intrinsically delicious, and you would like it, and while I try to avoid appeals from authority, on the question of Eggnog, I’m afraid you’re just going to have to trust me. Eggnog is an aged spirit mixed with eggs, cream, sugar and spices. Do you like ice cream? Great, you’ll like Eggnog. Honestly the only substantial difference between rum ice cream and Eggnog is that the Eggnog has too much alcohol to freeze. It’s liquid dessert. It’s the physical manifestation of treating yourself to, ounce-for-ounce, one of the most outrageously delicious things you can drink. It’s the kind of double-barrel decadence that, one month from now when your New Year’s resolutions have you mainlining adaptogens and doing YouTube yoga, you can look back with a satisfied smile, knowing that you made the most of your Holidays. WATCH Now, you may be freaked out about the raw eggs. However, in this country they’re very safe, and your mother’s “don’t eat the cookie dough” fussing is largely an artifact of a few bad outbreaks in the ’80s and early ’90s. The CDC back then estimated that 1 in 20,000 eggs contained salmonella (for reference, the odds you’ll get struck by lightning at some point in your life is 1 in 15,300), and those numbers have probably shrunk even further since then. That being said, if you’re immunocompromised, you should buy pasteurized in-shell eggs. If you’re not immunocompromised but just nervous about it, you can buy pasteurized eggs, or you can age the eggnog for three weeks. Age the Eggnog!? Yes, age the Eggnog. Don’t take my word for it—people have been writing ecstatically about aging eggnog since George Washington was in short pants. Before refrigeration, alcohol was the solution to food-borne illnesses; build it strong enough, and the alcohol will pasteurize it all on its own. And almost like an accidental bonus, three-week Eggnog actually tastes even better than fresh, the flavors mellower and more integrated. The bacteria-killing process starts working right away, but won’t completely pasteurize for a couple weeks, three to be safe. And there’s no limit to how long it can age. “Store in the fridge,” writes Alton Brown, “for a minimum of two 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.” I’ll just note that I find the sight of it irresistible every time I open the fridge, and I’ve usually consumed it all well before the three-week mark. Then again, I also make Pisco Sours and Whiskey Sours with raw egg whites all the time. I can’t speak for anyone else, but personally, I find some things to be worth the risk. Aged Eggnog (makes about 24 servings) 12 egg yolks 18 oz. white sugar 36 oz. whole milk 24 oz. heavy cream 12 oz. aged rum 12 oz. Cognac 8 oz. bourbon Âœ tsp. salt Separate the eggs, and keep the whites to use somewhere else—like a merengue or your Whiskey Sour. Using an immersion blender or mixer, beat the yolks with the sugar in a large mixing bowl until the mixture lightens in color. Add dairy to a large bowl, then add the liquor and salt, then slowly beat in the egg mixture. Pour into glass jar or bottle and store in the fridge indefinitely. To serve, pour about 5 oz. into a small glass, and garnish with some freshly grated nutmeg. Notes on Ingredients Photo: courtesy Appleton Estate Spirits (aged rum, Cognac, bourbon ):  The three are in tandem here because without the spirits, this is just eggs, sugar and cream, so it needs complexity wherever it can get it. If you can’t get all three or just don’t want to, don’t worry about it. It tastes great with just rum and Cognac, or even just Cognac. As for which bottles, it’s really not particular. If you have booze lying around, use it. But if you’re buying bottles for this—for rum, do full bodied and aged: Appleton Estates Signature Blend, El Dorado 5 or 8 year, or Mt. Gay Black Black Barrel work well, as do others. For Cognac, a VS or VSOP, no need to use the expensive stuff here, and for bourbon, literally anything that says “straight bourbon” on the label is fine. Quantity of spirits here make up 28 percent of the volume of this drink, and assuming they’re 80 proof, the final ABV is 11.3 percent. If it feels a little strong to you, you can lose 4 oz. or so, but much lower than that and pasteurization will take longer and possibly not work at all. Eggs: As mentioned, if you’re immunocompromised, use pasteurized eggs. If all you can find is a carton of pre-cracked egg slurry, make something else. As for whites vs. yolks, lots of recipes call for the whole egg. The white will add lighten up the texture, especially if you separate it from the yolk and beat it into soft peaks first. I don’t dislike it that way, but I prefer the rich intensity of yolks only. Bonus Eggnog Recipe Teri Fisher; Styling by Jenny Park Back when legendary bartender Jeffrey Morgenthaler was still behind the stick at the dearly departed Clyde Common , one of the many recipes he developed was his tequila- and sherry-based take on the yuletide classic. So if you’d like to switch up from bourbon to tequila for your eggnog, give this one a try, from his tome The Bar Book: Elements of Cocktail Technique . Clyde Common Eggnog 2 large eggs 6 tbsp. superfine sugar 2 oz. añejo tequila 2.5 oz. amontillado sherry 6 oz. whole milk 4 oz. heavy cream Freshly ground nutmeg for garnish In a blender or stand mixer on low speed, beat eggs until smooth. Slowly add sugar until incorporated and dissolved. Slowly add tequila, sherry, milk, and cream. Refrigerate overnight and serve in small chilled cups. Dust with fresh nutmeg before serving. Every week bartender Jason O’Bryan mixes his up his favorite drinks for you. Check out his past cocktail recipes . Authors Jason O'Bryan has set up a professional life at the intersection of writing and cocktails. He's been managing cocktail bars for the last twelve years, first in Boston and now in San Diego, where he's
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Includes the digital edition. [SUBSCRIBE](https://w1.buysub.com/pubs/BA/RBB/Subscribe.jsp?cds_page_id=271531&cds_mag_code=RBB&id=1727878771182&lsid=42760919311062294&vid=1) ## Newsletter Sign up for our newsletter and go inside a world of luxury. By providing your information, you agree to our [Terms of Use](https://pmc.com/terms-of-use) and our [Privacy Policy](https://pmc.com/privacy-policy). We use vendors that may also process your information to help provide our services. This site is protected by reCAPTCHA Enterprise and the Google [Privacy Policy](https://policies.google.com/privacy) and [Terms of Service](https://policies.google.com/terms) apply. - [Food & Drink](https://robbreport.com/food-drink/) - [Spirits](https://robbreport.com/food-drink/spirits/) November 29, 2025 # How to Make the Best Eggnog You’re Ever Going to Drink ## Break out the rum, Cognac and bourbon—and give yourself some time. Published on November 29, 2025 By [Jason O'Bryan](https://robbreport.com/author/jason-obryan/) #### [Jason O'Bryan](https://robbreport.com/author/jason-obryan/) #### Jason O'Bryan's Most Recent Stories - [How to Make a Left Hand, the Love Child of a Negroni and a Manhattan](https://robbreport.com/food-drink/spirits/best-left-hand-cocktail-recipe-1237999124/) - [How to Make a Gin-Gin Mule, the Ginger-Lime Cocktail That Helped People Fall in Love With Gin Again](https://robbreport.com/food-drink/spirits/best-gin-gin-mule-recipe-how-to-make-ginger-lime-cocktail-1236134995/) - [How to Make a Black Prince, a Rum Manhattan With a Dark Side](https://robbreport.com/food-drink/spirits/best-black-prince-recipe-rum-manhattan-cocktail-1236224671/) - Share This Article - [Tumblr](https://www.tumblr.com/widgets/share/tool/preview?shareSource=legacy&canonicalUrl&url=https%3A%2F%2Frobbreport.com%2Ffood-drink%2Fspirits%2Fbest-eggnog-recipe-bourbon-cognac-rum-1234585129%2F%23utm_medium%3Dsocial%26utm_source%3Dtumblr%26utm_campaign%3Dsocial_bar%26utm_content%3Dtop%26utm_id%3D1234585129&posttype=link&title=How%20to%20Make%20the%20Best%20Eggnog%20You%E2%80%99re%20Ever%20Going%20to%20Drink "Post to Tumblr") - [Reddit](https://www.reddit.com/submit?url=https%3A%2F%2Frobbreport.com%2Ffood-drink%2Fspirits%2Fbest-eggnog-recipe-bourbon-cognac-rum-1234585129%2F%23utm_medium%3Dsocial%26utm_source%3Dreddit%26utm_campaign%3Dsocial_bar%26utm_content%3Dtop%26utm_id%3D1234585129&title=How%20to%20Make%20the%20Best%20Eggnog%20You%E2%80%99re%20Ever%20Going%20to%20Drink "Submit to Reddit") - [Pin It](https://pinterest.com/pin/create/link/?url=https%3A%2F%2Frobbreport.com%2Ffood-drink%2Fspirits%2Fbest-eggnog-recipe-bourbon-cognac-rum-1234585129%2F%23utm_medium%3Dsocial%26utm_source%3Dpinit%26utm_campaign%3Dsocial_bar%26utm_content%3Dtop%26utm_id%3D1234585129&description=How%20to%20Make%20the%20Best%20Eggnog%20You%E2%80%99re%20Ever%20Going%20to%20Drink "Pin it") - [WhatsApp](whatsapp://send?text=How%20to%20Make%20the%20Best%20Eggnog%20You’re%20Ever%20Going%20to%20Drink%20-%20https%3A%2F%2Frobbreport.com%2Ffood-drink%2Fspirits%2Fbest-eggnog-recipe-bourbon-cognac-rum-1234585129%2F%23utm_medium%3Dsocial%26utm_source%3Dwhatsapp%26utm_campaign%3Dsocial_bar%26utm_content%3Dtop%26utm_id%3D1234585129 "Share on WhatsApp") - [Email](mailto:?subject=RobbReport%20:%20How%20to%20Make%20the%20Best%20Eggnog%20You’re%20Ever%20Going%20to%20Drink&body=https%3A%2F%2Frobbreport.com%2Ffood-drink%2Fspirits%2Fbest-eggnog-recipe-bourbon-cognac-rum-1234585129%2F%23utm_medium%3Dsocial%26utm_source%3Demail%26utm_campaign%3Dsocial_bar%26utm_content%3Dtop%26utm_id%3D1234585129%20-%20How%20to%20Make%20the%20Best%20Eggnog%20You’re%20Ever%20Going%20to%20Drink "Email") - [Talk](https://robbreport.com/food-drink/spirits/best-eggnog-recipe-bourbon-cognac-rum-1234585129/#respond "Talk") ![Eggnog with nutmeg](https://robbreport.com/wp-content/uploads/2024/11/eggnog_nutmeg.jpg?w=1024) bhofack2/iStock/Getty Images Plus Some [cocktails](https://robbreport.com/tag/cocktails/) are a harder sell than others. [Negronis](https://robbreport.com/food-drink/spirits/how-to-mix-the-perfect-cocktail-the-negroni-2890341/), for example, have a bitterness that isn’t for everyone. The word [“tequila”](https://robbreport.com/food-drink/spirits/best-new-tequilas-2021-fall-1234639190/) can and often does viscerally conjure up horror stories from a person’s late teens, sometimes decades past. And there’s a terrific cocktail somewhat regrettably called “[Growing Old and Dying Happy Is a Hope, Not an Inevitability](https://robbreport.com/video/growing-old-cocktail-recipe/).” That moniker makes it a tough sell to the uninitiated. But out of all the delicious things that I can make with alcohol, I think the hardest one to convince people to try—and the one about which doubters are most wrong—is Eggnog. ### Related Stories - [Maker’s Mark’s Just Dropped a New Star Hill Farm Bottle, and It’s a Wheat Whiskey Worth Seeking Out](https://robbreport.com/food-drink/spirits/makers-marks-star-hill-farm-wheat-whisky-1238013137/) - [The 50 Best Bars in North America, According to a New Ranking](https://robbreport.com/food-drink/spirits/50-best-bars-north-america-sip-and-guzzle-1238013240/) - [Four Roses Is Dropping a Trio of New Bourbons in Its Popular Single-Barrel Lineup](https://robbreport.com/food-drink/spirits/four-roses-singler-barrel-bourbon-collection-1238011963/) It’s not like I don’t know why. The [raw eggs](https://robbreport.com/food-drink/spirits/best-peanut-malt-flip-recipe-eggs-cream-scotch-cocktail-1234651206/), the sweetness, the word “nog,” I mean, I get it. Unless you’re plugged into the cocktail world, Eggnog has a number of cultural associations, all of them bad. Like [Cousin Eddie](https://www.youtube.com/watch?v=fKncYRJQRC8) chugging it out of a mug shaped like a moose’s head. Who wants to be like him? But I’ll say this: If you are one of those people who believes they do not like Eggnog, I would guess—no, I would bet—that you’ve only ever tried the premade garbage in cartons that occupy the dairy section of supermarkets from Thanksgiving to New Year’s, and therefore have never actually had Eggnog. Eggnog is, in fact, intrinsically delicious, and you would like it, and while I try to avoid appeals from authority, on the question of Eggnog, I’m afraid you’re just going to have to trust me. Eggnog is an aged spirit mixed with eggs, cream, sugar and spices. Do you like ice cream? Great, you’ll like Eggnog. Honestly the only substantial difference between [rum](https://robbreport.com/tag/rum/) ice cream and Eggnog is that the Eggnog has too much alcohol to freeze. It’s liquid dessert. It’s the physical manifestation of treating yourself to, ounce-for-ounce, one of the most outrageously delicious things you can drink. It’s the kind of double-barrel decadence that, one month from now when your New Year’s resolutions have you mainlining adaptogens and doing YouTube yoga, you can look back with a satisfied smile, knowing that you made the most of your Holidays. WATCH #### Now, you may be freaked out about the raw eggs. However, in this country they’re very safe, and your mother’s “don’t eat the cookie dough” fussing is largely an artifact of a few bad outbreaks in the ’80s and early ’90s. The CDC back then estimated that 1 in 20,000 eggs contained salmonella (for reference, the odds you’ll get struck by lightning at some point in your life is 1 in 15,300), and those numbers have probably shrunk even further since then. That being said, if you’re immunocompromised, you should buy pasteurized in-shell eggs. If you’re not immunocompromised but just nervous about it, you can buy pasteurized eggs, *or* you can age the eggnog for three weeks. *Age the Eggnog!?* Yes, age the Eggnog. Don’t take my word for it—people have been writing ecstatically about aging eggnog since George Washington was in short pants. Before refrigeration, alcohol was the solution to food-borne illnesses; build it strong enough, and the alcohol will pasteurize it all on its own. And almost like an accidental bonus, three-week Eggnog actually tastes even better than fresh, the flavors mellower and more integrated. The bacteria-killing process starts working right away, but won’t completely pasteurize for a couple weeks, three to be safe. And there’s no limit to how long it can age. “Store in the fridge,” writes Alton Brown, “for a minimum of two 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.” I’ll just note that I find the sight of it irresistible every time I open the fridge, and I’ve usually consumed it all well before the three-week mark. Then again, I also make [Pisco Sours](https://robbreport.com/food-drink/spirits/pisco-sour-recipe-egg-whites-cocktails-home-bar-1234571058/) and [Whiskey Sours](https://robbreport.com/food-drink/spirits/best-whiskey-sour-recipes-bourbon-lemon-egg-white-1234614485/) with raw egg whites all the time. I can’t speak for anyone else, but personally, I find some things to be worth the risk. ## Aged Eggnog (makes about 24 servings) - 12 egg yolks - 18 oz. white sugar - 36 oz. whole milk - 24 oz. heavy cream - 12 oz. aged rum - 12 oz. [Cognac](https://robbreport.com/tag/cognac/) - 8 oz. [bourbon](https://robbreport.com/food-drink/spirits/gallery/best-bourbon-brands-1235476793/) - Âœ tsp. salt *Separate the eggs, and keep the whites to use somewhere else—like a [merengue](https://robbreport.com/food-drink/dining/watch-piecaken-layer-cake-decorating-tutorial-1234584849/) or your Whiskey Sour. Using an immersion blender or mixer, beat the yolks with the sugar in a large mixing bowl until the mixture lightens in color. Add dairy to a large bowl, then add the liquor and salt, then slowly beat in the egg mixture. Pour into glass jar or bottle and store in the fridge indefinitely. To serve, pour about 5 oz. into a small glass, and garnish with some freshly grated nutmeg.* ## Notes on Ingredients ![Appleton Estate Rum](https://robbreport.com/wp-content/uploads/2020/07/appleton-estate-rum.jpg?w=300) Photo: courtesy Appleton Estate **Spirits (aged rum, Cognac, [bourbon](https://robbreport.com/tag/bourbon/)):** The three are in tandem here because without the spirits, this is just eggs, sugar and cream, so it needs complexity wherever it can get it. If you can’t get all three or just don’t want to, don’t worry about it. It tastes great with just rum and Cognac, or even just Cognac. As for which bottles, it’s really not particular. If you have booze lying around, use it. But if you’re buying bottles for this—for rum, do full bodied and aged: Appleton Estates Signature Blend, El Dorado 5 or 8 year, or Mt. Gay Black Black Barrel work well, as do others. For Cognac, a VS or VSOP, no need to use the expensive stuff here, and for bourbon, literally anything that says “straight bourbon” on the label is fine. Quantity of spirits here make up 28 percent of the volume of this drink, and assuming they’re 80 proof, the final ABV is 11.3 percent. If it feels a little strong to you, you can lose 4 oz. or so, but much lower than that and pasteurization will take longer and possibly not work at all. **Eggs:** As mentioned, if you’re immunocompromised, use pasteurized eggs. If all you can find is a carton of pre-cracked egg slurry, make something else. As for whites vs. yolks, lots of recipes call for the whole egg. The white will add lighten up the texture, especially if you separate it from the yolk and beat it into soft peaks first. I don’t dislike it that way, but I prefer the rich intensity of yolks only. ## Bonus Eggnog Recipe ![](https://robbreport.com/wp-content/uploads/2014/11/p186kt8jli1asbv7q53cqskitma1.jpg?w=300) Teri Fisher; Styling by Jenny Park Back when legendary bartender Jeffrey Morgenthaler was still behind the stick at the dearly departed [Clyde Common](https://robbreport.com/food-drink/dining/most-influential-cocktail-bars-america-2881336/), one of the many recipes he developed was his tequila- and sherry-based take on the yuletide classic. So if you’d like to switch up from bourbon to tequila for your eggnog, give this one a try, from his tome *[The Bar Book: Elements of Cocktail Technique](https://www.amazon.com/Bar-Book-Elements-Cocktail-Technique/dp/145211384X/?asc_source=web&asc_campaign=web&asc_refurl=https%3A%2F%2Frobbreport.com%2Ffood-drink%2Fspirits%2Fbest-eggnog-recipe-bourbon-cognac-rum-1234585129%2F)*. ## Clyde Common Eggnog - 2 large eggs - 6 tbsp. superfine sugar - 2 oz. añejo tequila - 2\.5 oz. amontillado sherry - 6 oz. whole milk - 4 oz. heavy cream - Freshly ground nutmeg for garnish *In a blender or stand mixer on low speed, beat eggs until smooth. Slowly add sugar until incorporated and dissolved. Slowly add tequila, sherry, milk, and cream. Refrigerate overnight and serve in small chilled cups. Dust with fresh nutmeg before serving.* *** *Every week bartender [Jason O’Bryan](https://robbreport.com/author/jason-obryan/) mixes his up his favorite drinks for you. Check out his past [cocktail recipes](https://robbreport.com/tag/cocktail-recipe/).* ## Authors - ![Jason O'Bryan](https://robbreport.com/wp-content/uploads/2019/10/Jason_OBryan_headshot.jpg?w=96) ### Jason O'Bryan Jason O'Bryan has set up a professional life at the intersection of writing and cocktails. He's been managing cocktail bars for the last twelve years, first in Boston and now in San Diego, where he's
 [Read More](https://robbreport.com/author/jason-obryan/) ### Related Stories - [Maker’s Mark’s Just Dropped a New Star Hill Farm Bottle, and It’s a Wheat Whiskey Worth Seeking Out](https://robbreport.com/food-drink/spirits/makers-marks-star-hill-farm-wheat-whisky-1238013137/) - [The 50 Best Bars in North America, According to a New Ranking](https://robbreport.com/food-drink/spirits/50-best-bars-north-america-sip-and-guzzle-1238013240/) - [Four Roses Is Dropping a Trio of New Bourbons in Its Popular Single-Barrel Lineup](https://robbreport.com/food-drink/spirits/four-roses-singler-barrel-bourbon-collection-1238011963/) ### Read More On: - [Bourbon](https://robbreport.com/tag/bourbon/) - [Cocktail Recipe](https://robbreport.com/tag/cocktail-recipe/) - [Cocktails](https://robbreport.com/tag/cocktails/) - [cognac](https://robbreport.com/tag/cognac/) - [Rum](https://robbreport.com/tag/rum/) Like this article? Get the Robb Report newsletter for similar stories delivered straight to your inbox. [sign up](https://cloud.email.robbreport.com/signup/) ## More Spirits [![Four Roses Single Barrels](https://robbreport.com/wp-content/uploads/2026/04/Four_Roses_Single_Barrels_2026.jpg?w=300&h=300&crop=1)![Four Roses Single Barrels](https://robbreport.com/wp-content/uploads/2026/04/Four_Roses_Single_Barrels_2026.jpg?w=300&h=300&crop=1)](https://robbreport.com/food-drink/spirits/four-roses-singler-barrel-bourbon-collection-1238011963/) ### [Four Roses Is Dropping a Trio of New Bourbons in Its Popular Single-Barrel Lineup](https://robbreport.com/food-drink/spirits/four-roses-singler-barrel-bourbon-collection-1238011963/) [![Jack Daniel's Special Release Small Batch Rye](https://robbreport.com/wp-content/uploads/2026/04/Jack_Daniels_Special_Release_Small_Batch_Rye.jpg?w=300&h=300&crop=1)![Jack Daniel's Special Release Small Batch Rye](https://robbreport.com/wp-content/uploads/2026/04/Jack_Daniels_Special_Release_Small_Batch_Rye.jpg?w=300&h=300&crop=1)](https://robbreport.com/food-drink/spirits/jack-daniels-special-release-rye-whiskey-hazmat-1238011395/) ### [Jack Daniel’s Just Released a New Hazmat Rye Whiskey That’s Actually Drinkable](https://robbreport.com/food-drink/spirits/jack-daniels-special-release-rye-whiskey-hazmat-1238011395/) [![Cascadia](https://robbreport.com/wp-content/uploads/2026/04/Cascadia_BBC.jpg?w=300&h=300&crop=1)![Cascadia](https://robbreport.com/wp-content/uploads/2026/04/Cascadia_BBC.jpg?w=300&h=300&crop=1)](https://robbreport.com/food-drink/spirits/bardstown-bourbon-company-reducing-whiskey-production-1238007927/) ### [Inside the Turmoil Roiling One of Kentucky’s Top New-School Distilleries](https://robbreport.com/food-drink/spirits/bardstown-bourbon-company-reducing-whiskey-production-1238007927/) [![Eagle Rare 30](https://robbreport.com/wp-content/uploads/2026/04/Eagle_Rare_30.jpg?w=300&h=300&crop=1)![Eagle Rare 30](https://robbreport.com/wp-content/uploads/2026/04/Eagle_Rare_30.jpg?w=300&h=300&crop=1)](https://robbreport.com/food-drink/spirits/whiskey-review-buffalo-trace-eagle-rare-30-bourbon-1237993586/) ### [Taste Test: Buffalo Trace’s Oldest Eagle Rare Bourbon Ever Is Excellent](https://robbreport.com/food-drink/spirits/whiskey-review-buffalo-trace-eagle-rare-30-bourbon-1237993586/) ![magazine cover](https://robbreport.com/wp-content/uploads/2026/03/P102GKAU-1-1.jpg?w=150&h=180&crop=1) ## CULINARY MASTERS ****May 7-9, 2026**** *Robb Report’s* culinary weekend comes to New Orleans. Join us at the Four Seasons for a celebration where cuisine meets culture. [REGISTER NOW](https://www.rr1.com/culinary2026?utm_source=rr1&utm_medium=tout&utm_campaign=March+2026) ### Latest Galleries in Spirits [![best napa valley red wines st helena ava](https://robbreport.com/wp-content/uploads/2025/04/RR_041725_St_Helena_AVA_lead.jpg?w=1024)](https://robbreport.com/food-drink/spirits/gallery/best-napa-valley-red-wines-st-helena-ava-1236451276/) Napa Valley #### [The 7 Best Cabernet Sauvignon From Napa Valley’s St Helena AVA](https://robbreport.com/food-drink/spirits/gallery/best-napa-valley-red-wines-st-helena-ava-1236451276/) [![Ten to One, Planteray, Holmes Cay, Appleton Estate, and Brugal bottles](https://robbreport.com/wp-content/uploads/2025/03/RR_NewRums1.jpg?w=1024)](https://robbreport.com/food-drink/spirits/gallery/best-limited-edition-rums-1236362660/) Rum #### [The 5 Most Exciting Limited-Edition Rums to Try Now](https://robbreport.com/food-drink/spirits/gallery/best-limited-edition-rums-1236362660/) ### More From Our Brands [![Sportico](https://www.sportico.com/wp-content/uploads/2026/04/POLYMARKET-LOGO-ART.png?w=300) Sportico As Sports Leagues Hitch to Polymarket, Scrutiny Grows](https://www.sportico.com/business/sports-betting/2026/mlb-polymarket-deal-war-bets-doj-charges-1234891094/) [![Variety](https://variety.com/wp-content/uploads/2026/04/MixCollage-25-Apr-2026-09-19-AM-7865.jpg?w=300) Variety ‘Boho’ Encourages Women of All Ages to Dream – and to Dance: ‘This Show Is Like a Warm Blanket in Hard Times’](https://variety.com/2026/tv/global/boho-women-dance-canneseries-banijay-rights-1236730312/) [![ArtNews](https://www.artnews.com/wp-content/uploads/2026/04/GettyImages-1971272116_2c9314.jpg?w=300) ArtNews Archaeologists Discover Secret Chambers in one of Egypt’s Pyramids of Giza](https://www.artnews.com/art-news/news/pyramids-of-giza-egypt-secret-chambers-discovery-1234782620/) [![Rolling Stone](https://www.rollingstone.com/wp-content/uploads/2026/04/Boyz-II-Men-cody-johnson-join-stagecoach.jpg?w=300) Rolling Stone Boyz II Men Join Cody Johnson for Surprise ‘On Bended Knee’ Performance at Stagecoach](https://www.rollingstone.com/music/music-news/boyz-ii-men-cody-johnson-stagecoach-performance-1235553206/) ## Robb Report - [About Us](https://robbreport.com/company-profile/) - [Accessibility](https://robbreport.com/accessibility/) - [Advertise](https://robbreport.com/advertise/) - [Careers](https://pmc.com/careers-listing/) - [Contact Us](https://robbreport.com/contact-us/) - [International](https://robbreport.com/international-partners/) - [PMC Fashion & Luxury](https://pmc.com/) ## Legal - [AdChoices](https://optout.aboutads.info/) - [Licensing/Re-Use of Content](https://licensing.ygsgroup.com/robbreport/) - [Privacy Policy](https://pmc.com/privacy-policy) - [Terms of Use](https://www.pmc.com/terms-of-use) - [California Privacy Rights](https://pmc.com/privacy-policy/#california) - [Privacy Preferences](https://robbreport.com/food-drink/spirits/best-eggnog-recipe-bourbon-cognac-rum-1234585129/) - [Your Privacy Choices](https://pmc.com/opt-out) ## Subscribe/Purchase - [Give a Gift](https://w1.buysub.com/servlet/OrdersGateway?cds_mag_code=RBB&cds_page_id=271531) - [Magazine](https://w1.buysub.com/servlet/OrdersGateway?cds_mag_code=RBB&cds_page_id=271531) - [Newsletters](https://cloud.email.robbreport.com/signup/) - [Purchase Back Issues](https://robbreport.com/contact-us/) ## Subscriber Services - [Additional Services](https://rbb.cloud.buysub.com/) - [Change Your Address](https://rbb.cloud.buysub.com/) - [Contact Us](https://robbreport.com/contact-us/) - [Pay your Invoice](https://rbb.cloud.buysub.com/) - [Renew](https://rbb.cloud.buysub.com/) ## Connect - [Facebook](https://www.facebook.com/robbreport) - [Instagram](https://instagram.com/robbreport) - [LinkedIn](https://www.linkedin.com/company/robb-report-media) - [YouTube](https://www.youtube.com/robbreport) - [X](https://twitter.com/robbreport) ad ![Quantcast](https://pixel.quantserve.com/pixel?a.1=&a.2=p-31f3D02tYU8zY) PMC Robb Report is a part of Penske Media Corporation. © 2026 Robb Report Media, LLC. 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Readable Markdown
![magazine cover](https://robbreport.com/wp-content/uploads/2025/12/RR_050625_nav.png?w=150&h=180&crop=1) Curating Life's Luxuries Since 1976 Subscribe for full access to Robb Report. Includes the digital edition. Sign up for our newsletter and go inside a world of luxury. By providing your information, you agree to our [Terms of Use](https://pmc.com/terms-of-use) and our [Privacy Policy](https://pmc.com/privacy-policy). We use vendors that may also process your information to help provide our services. This site is protected by reCAPTCHA Enterprise and the Google [Privacy Policy](https://policies.google.com/privacy) and [Terms of Service](https://policies.google.com/terms) apply. - [Food & Drink](https://robbreport.com/food-drink/) - [Spirits](https://robbreport.com/food-drink/spirits/) November 29, 2025 ## How to Make the Best Eggnog You’re Ever Going to Drink ## Break out the rum, Cognac and bourbon—and give yourself some time. ![Eggnog with nutmeg](https://robbreport.com/wp-content/uploads/2024/11/eggnog_nutmeg.jpg?w=1024) bhofack2/iStock/Getty Images Plus Some [cocktails](https://robbreport.com/tag/cocktails/) are a harder sell than others. [Negronis](https://robbreport.com/food-drink/spirits/how-to-mix-the-perfect-cocktail-the-negroni-2890341/), for example, have a bitterness that isn’t for everyone. The word [“tequila”](https://robbreport.com/food-drink/spirits/best-new-tequilas-2021-fall-1234639190/) can and often does viscerally conjure up horror stories from a person’s late teens, sometimes decades past. And there’s a terrific cocktail somewhat regrettably called “[Growing Old and Dying Happy Is a Hope, Not an Inevitability](https://robbreport.com/video/growing-old-cocktail-recipe/).” That moniker makes it a tough sell to the uninitiated. But out of all the delicious things that I can make with alcohol, I think the hardest one to convince people to try—and the one about which doubters are most wrong—is Eggnog. It’s not like I don’t know why. The [raw eggs](https://robbreport.com/food-drink/spirits/best-peanut-malt-flip-recipe-eggs-cream-scotch-cocktail-1234651206/), the sweetness, the word “nog,” I mean, I get it. Unless you’re plugged into the cocktail world, Eggnog has a number of cultural associations, all of them bad. Like [Cousin Eddie](https://www.youtube.com/watch?v=fKncYRJQRC8) chugging it out of a mug shaped like a moose’s head. Who wants to be like him? But I’ll say this: If you are one of those people who believes they do not like Eggnog, I would guess—no, I would bet—that you’ve only ever tried the premade garbage in cartons that occupy the dairy section of supermarkets from Thanksgiving to New Year’s, and therefore have never actually had Eggnog. Eggnog is, in fact, intrinsically delicious, and you would like it, and while I try to avoid appeals from authority, on the question of Eggnog, I’m afraid you’re just going to have to trust me. Eggnog is an aged spirit mixed with eggs, cream, sugar and spices. Do you like ice cream? Great, you’ll like Eggnog. Honestly the only substantial difference between [rum](https://robbreport.com/tag/rum/) ice cream and Eggnog is that the Eggnog has too much alcohol to freeze. It’s liquid dessert. It’s the physical manifestation of treating yourself to, ounce-for-ounce, one of the most outrageously delicious things you can drink. It’s the kind of double-barrel decadence that, one month from now when your New Year’s resolutions have you mainlining adaptogens and doing YouTube yoga, you can look back with a satisfied smile, knowing that you made the most of your Holidays. WATCH #### Now, you may be freaked out about the raw eggs. However, in this country they’re very safe, and your mother’s “don’t eat the cookie dough” fussing is largely an artifact of a few bad outbreaks in the ’80s and early ’90s. The CDC back then estimated that 1 in 20,000 eggs contained salmonella (for reference, the odds you’ll get struck by lightning at some point in your life is 1 in 15,300), and those numbers have probably shrunk even further since then. That being said, if you’re immunocompromised, you should buy pasteurized in-shell eggs. If you’re not immunocompromised but just nervous about it, you can buy pasteurized eggs, *or* you can age the eggnog for three weeks. *Age the Eggnog!?* Yes, age the Eggnog. Don’t take my word for it—people have been writing ecstatically about aging eggnog since George Washington was in short pants. Before refrigeration, alcohol was the solution to food-borne illnesses; build it strong enough, and the alcohol will pasteurize it all on its own. And almost like an accidental bonus, three-week Eggnog actually tastes even better than fresh, the flavors mellower and more integrated. The bacteria-killing process starts working right away, but won’t completely pasteurize for a couple weeks, three to be safe. And there’s no limit to how long it can age. “Store in the fridge,” writes Alton Brown, “for a minimum of two 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.” I’ll just note that I find the sight of it irresistible every time I open the fridge, and I’ve usually consumed it all well before the three-week mark. Then again, I also make [Pisco Sours](https://robbreport.com/food-drink/spirits/pisco-sour-recipe-egg-whites-cocktails-home-bar-1234571058/) and [Whiskey Sours](https://robbreport.com/food-drink/spirits/best-whiskey-sour-recipes-bourbon-lemon-egg-white-1234614485/) with raw egg whites all the time. I can’t speak for anyone else, but personally, I find some things to be worth the risk. ## Aged Eggnog (makes about 24 servings) - 12 egg yolks - 18 oz. white sugar - 36 oz. whole milk - 24 oz. heavy cream - 12 oz. aged rum - 12 oz. [Cognac](https://robbreport.com/tag/cognac/) - 8 oz. [bourbon](https://robbreport.com/food-drink/spirits/gallery/best-bourbon-brands-1235476793/) - Âœ tsp. salt *Separate the eggs, and keep the whites to use somewhere else—like a [merengue](https://robbreport.com/food-drink/dining/watch-piecaken-layer-cake-decorating-tutorial-1234584849/) or your Whiskey Sour. Using an immersion blender or mixer, beat the yolks with the sugar in a large mixing bowl until the mixture lightens in color. Add dairy to a large bowl, then add the liquor and salt, then slowly beat in the egg mixture. Pour into glass jar or bottle and store in the fridge indefinitely. To serve, pour about 5 oz. into a small glass, and garnish with some freshly grated nutmeg.* ## Notes on Ingredients ![Appleton Estate Rum](https://robbreport.com/wp-content/uploads/2020/07/appleton-estate-rum.jpg?w=300) Photo: courtesy Appleton Estate **Spirits (aged rum, Cognac, [bourbon](https://robbreport.com/tag/bourbon/)):** The three are in tandem here because without the spirits, this is just eggs, sugar and cream, so it needs complexity wherever it can get it. If you can’t get all three or just don’t want to, don’t worry about it. It tastes great with just rum and Cognac, or even just Cognac. As for which bottles, it’s really not particular. If you have booze lying around, use it. But if you’re buying bottles for this—for rum, do full bodied and aged: Appleton Estates Signature Blend, El Dorado 5 or 8 year, or Mt. Gay Black Black Barrel work well, as do others. For Cognac, a VS or VSOP, no need to use the expensive stuff here, and for bourbon, literally anything that says “straight bourbon” on the label is fine. Quantity of spirits here make up 28 percent of the volume of this drink, and assuming they’re 80 proof, the final ABV is 11.3 percent. If it feels a little strong to you, you can lose 4 oz. or so, but much lower than that and pasteurization will take longer and possibly not work at all. **Eggs:** As mentioned, if you’re immunocompromised, use pasteurized eggs. If all you can find is a carton of pre-cracked egg slurry, make something else. As for whites vs. yolks, lots of recipes call for the whole egg. The white will add lighten up the texture, especially if you separate it from the yolk and beat it into soft peaks first. I don’t dislike it that way, but I prefer the rich intensity of yolks only. ## Bonus Eggnog Recipe ![](https://robbreport.com/wp-content/uploads/2014/11/p186kt8jli1asbv7q53cqskitma1.jpg?w=300) Teri Fisher; Styling by Jenny Park Back when legendary bartender Jeffrey Morgenthaler was still behind the stick at the dearly departed [Clyde Common](https://robbreport.com/food-drink/dining/most-influential-cocktail-bars-america-2881336/), one of the many recipes he developed was his tequila- and sherry-based take on the yuletide classic. So if you’d like to switch up from bourbon to tequila for your eggnog, give this one a try, from his tome *[The Bar Book: Elements of Cocktail Technique](https://www.amazon.com/Bar-Book-Elements-Cocktail-Technique/dp/145211384X/?asc_source=web&asc_campaign=web&asc_refurl=https%3A%2F%2Frobbreport.com%2Ffood-drink%2Fspirits%2Fbest-eggnog-recipe-bourbon-cognac-rum-1234585129%2F)*. ## Clyde Common Eggnog - 2 large eggs - 6 tbsp. superfine sugar - 2 oz. añejo tequila - 2\.5 oz. amontillado sherry - 6 oz. whole milk - 4 oz. heavy cream - Freshly ground nutmeg for garnish *In a blender or stand mixer on low speed, beat eggs until smooth. Slowly add sugar until incorporated and dissolved. Slowly add tequila, sherry, milk, and cream. Refrigerate overnight and serve in small chilled cups. Dust with fresh nutmeg before serving.* *** *Every week bartender [Jason O’Bryan](https://robbreport.com/author/jason-obryan/) mixes his up his favorite drinks for you. Check out his past [cocktail recipes](https://robbreport.com/tag/cocktail-recipe/).* ## Authors - ![Jason O'Bryan](https://robbreport.com/wp-content/uploads/2019/10/Jason_OBryan_headshot.jpg?w=96) Jason O'Bryan has set up a professional life at the intersection of writing and cocktails. He's been managing cocktail bars for the last twelve years, first in Boston and now in San Diego, where he's
 [Read More](https://robbreport.com/author/jason-obryan/) Like this article? Get the Robb Report newsletter for similar stories delivered straight to your inbox. [sign up](https://cloud.email.robbreport.com/signup/) ## More Spirits
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