Aged Eggnog Cocktail Recipe – Dr. Rebecca Lancefield

Not at all tech related, but I was sharing the recipe and wanted to be sure to save it off. Especially since the original location isn’t working anymore. Yes, you can age eggnog and it really does get better with time! I do like the Dr. Rebecca Lancefield’s Eggnog recipe but I enjoy adding the dairy later. It makes it much lighter tasting and frothy. Plus, freshly grated nutmeg just taste better. With the below recipe you make the batter, age it, and then use it as a base for the cocktail when you are ready to serve, about 3 or so weeks later.

Recipe via the Wayback Machine and Art of Eating Website

Aged Eggnog Cocktail

The single-serving eggnog cocktail is perfect for intimate holiday parties where the number of people gathered is too small to warrant dragging out a punch bowl. To prepare, the aged base is combined with milk and cream, shaken in a cocktail shaker, and served straight up. You can also serve it on the rocks, but the ice quickly dilutes the eggnog, leaving a less luxurious texture.

Aged eggnog base

1 dozen eggs

1½ cups plus 2 tablespoons(making 340 gr) sugar

12 ounces (1½ cups, 350 ml) bourbon

4 ounces (½ cup, 125 ml) cognac

2¾ ounces (1/3 cup, 75 ml) dark rum

a pinch of salt, preferably coarse gray sea salt

In a large bowl, using a wooden spoon or an electric mixer at the lowest possible speed (a stand mixer set to “stir” is ideal), beat the eggs and sugar together until the sugar is dissolved, scraping down the sides and bottom of the bowl, about 2 minutes (or 5 minutes if you beat by hand). Add the spirits very slowly, about a teaspoon at a time, while beating constantly with an electric mixer on the lowest possible speed or by hand to avoid froth, about 20 minutes — if you add the spirits too quickly, it will curdle the eggs. Finally, beat in the salt.

Bottle in a clean glass jar. Store in a cool, dark place for at least 3 weeks, periodically turning the jar, gently, to mix the contents. Strain through a fine-mesh sieve before using to remove any curdled egg. Makes 5½ cups (1.3 liters), enough base to make 16 eggnogs.

Eggnog Recipe to serve

2¾ ounces (75 ml) aged eggnog base

1¼ ounces (35 ml) whole milk

¼ ounce (7 ml) heavy cream


Fill a cocktail shaker with ice. Add the eggnog base, milk, and cream and shake vigorously for 10 to 15 seconds. Double-strain through a small, fine-mesh strainer into a chilled cocktail glass. (Double-straining keeps shards of ice from entering the glass: use the built-in strainer that comes with your cocktail shaker, or a bar strainer if you use a two-part Boston shaker, and in addition pour it through a fine-mesh strainer.) Top with a grating of nutmeg.

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