It's creamy, rich, festive—and wildly misunderstood.
Most people either love it or have sworn it off forever.
And I get it—if your experience is limited to overly sweet, store-bought versions, you’re missing out on what real eggnog can be.
No one really explains the "why" behind eggnog.
I’ve watched countless how-tos, and while everyone can show you how to mix it, no one dives into the science.
I have a theory that's mostly untold and trust me, the science is half the magic.
Science Behind the Magic
Alcohol in eggnog is a busy worker—it breaks apart milk’s whey, bonding with both the fat and water.
Meanwhile, the sugar and egg yolks hold everything together, creating a creamy, balanced drink that gets smoother every time you shake it.
"Alcohol loves to bond with both the water and fat soluble flavors in whey. Much like milk washing, whey from the milk and cream is the unspoken hero in this cocktail,"
Ken with DrinkEatLearn
This is where eggnog earns its luxurious texture and complex flavor.
That’s why I’m here to make the case for real, raw, aged eggnog.
It’s not just a drink—it’s a process, a transformation, and, dare I say, a little slice of holiday perfection.
Let’s get into it.
Now, I know some of you are already shaking your heads.
You’ve had the store-bought stuff and swore off eggnog forever. But here’s the thing: that carton in the grocery store doesn’t count.
It’s a shadow of what eggnog is supposed to be. Real eggnog—raw, aged, and lovingly crafted—is an entirely different experience.
Let’s break it down and, hopefully, convert a few anti-eggnoggers along the way.
The Two Types of Eggnog: Raw vs. Cooked
There are two main schools of thought when it comes to eggnog:
Raw Aged Nog and Cooked Nog.
Both have their merits, but one reigns supreme (spoiler: it’s raw and aged).
Raw Aged Nog
This is eggnog in its purest form. Egg yolks, cream, sugar, and alcohol, aged for weeks or even months.
The aging process transforms the mixture, mellowing the alcohol and deepening the flavors.
Cooked Nog
Cooked eggnog involves heating the eggs to create a custard base. It’s essentially crème anglaise—a sweet, thickened egg cream.
Delicious? Yes.
Eggnog? Technically, eh maybe?
But for me, it doesn’t hold a candle to the raw, aged version.
The Magic of Aging
The secret to great eggnog is time. Aging allows the alcohol to interact with the fats and water in the dairy, creating a luscious, velvety texture.
Each shake blends the flavors further, enhancing the richness and making the nog smoother.
And if you’re worried about safety, let’s clear that up. With an alcohol content of 20% or higher, proper refrigeration, and clean equipment, raw aged eggnog is as safe as it is delicious.
The Technique is Simple
Making raw eggnog is incredibly easy:
1. Beat egg yolks and sugar until smooth.
2. Slowly mix in milk and cream.
3. Gradually add alcohol (bourbon, rum, brandy, or a mix).
4. Add freshly grated nutmeg and other spices as desired.
5. Pour into sterilized mason jars and refrigerate. Let it age for at least two weeks—longer if you can resist.
Eggnog Variations
Eggnog is endlessly customizable.
Here are a few variations I’m experimenting with this year:
Earl Grey Nog with Honey and Old Tom Gin
Chai-Spiced Rum Nog
Espresso Bourbon Nog featuring Holler Roast Coffee
I'm most excited for the Espresso Nog using a Bourbon Cooled Coffee Beans from Holler Roast Coffee.
Check it out:
I'll be experimenting with these nogs, as soon as they are perfected, I'll share the recipes.
Store-Bought Hacks
If you’re short on time or feeling intimidated, start with store-bought eggnog. Pick up the virgin kind, add booze, and let it chill in the fridge for a few days. The alcohol will improve the texture and flavor, and it’s a great way to ease into the world of eggnog.
And yes, if all else fails, melted vanilla ice cream with a dash of nutmeg and a splash of your favorite spirit is a solid backup plan.
This is what I consider a "Poor Man's Egg Nog"
Change the Way You Drink
Eggnog’s reputation suffers because most people only know the overly sweet, artificial version.
Real eggnog is balanced—creamy but not cloying, spiced but not overpowering, boozy but smooth.
If it feels too intense because it's certainly boozy and aggressive, you can lighten it up.
Add one egg white and a bit of honey to a single serving, shake vigorously, and serve chilled.
It’s a softer, fluffier take on the classic. Finish with a few dashes of bitters. The bitters will balance out the sweetness.
Give Nog Another Chance
Eggnog is more than just a holiday drink—it’s a craft, a tradition, and a celebration. Whether you’re making it raw and aged or trying your hand at variations, it’s a drink that invites experimentation and rewards patience.
So start a batch now, enjoy it through the season, and maybe, if you’re feeling bold age some until next year. You won’t regret it.
Cheers to the nog!
Thank you, im gonna try this. By the way, for a non-alch version would it still work without it?
I love eggnog! Super fun!
Great article!