Sitting in the Kitchen with Tedd: The Traberts’ Recipe for Getting Snookered on Nine-Month Aged Eggnog

Yes, I know what you are thinking . . . It is only April and these crazy fools are talking about Eggnog, but at the Traberts’ home it is never too early to start planning for the holidays.

You see, when you reside in Florida as Tedd and I do, it constantly feels as if you were living on the face of the sun, a perpetual endless summer, and tends to lead one to miss the majesty of a winter’s day.  There is nothing like a snowy day to force you to snuggle up on your couch with a holiday cocktail in hand – sounds like heaven!  However, it is not for the lack of snow that has Tedd and I talking Eggnog today, but rather, it’s the time needed to prep this delightful holiday cocktail.   To perfect this complex cocktail, you will need about NINE-MONTHS in the aging process.  Let me just say that this is the only thing I am waiting nine-months for in this house. (just saying)

But enough chit-chat . . . Let’s all join Tedd in the kitchen, as he lays out his perfectly crafted Aged Eggnog recipe for us all to enjoy.  Now get busy whipping up your own batch, because the holidays are just around the corner!

Prep Time – about 10 mins.

(Unless you keep drinking the ingredients, then it takes a bit longer.)

Aging Process – Minimum of 30 days

(The longer you let it sit the better it tastes – “like a fine wine.”)

Serving Size – about 1 gallon

(Minus the sipping amount.)

****IMPORTANT – Before you get started, I must share with you a saying Tedd and I have and live by when doing anything, “The cheap will come out expensive.”  Use only the best quality ingredients when cooking or risk a faltered or altogether horrible final result, which could cost you more than in the end.

Trabert Nine-Month Aged Eggnog Recipe:

The Eggnog Mixture:

  • 12 – large eggs (We prefer cage free but not required.)
  • 2 Cups – granulated sugar (Opt for the real sugar and skip the fake stuff – it’s the holidays you deserve it.)
  • 1 Cup – heavy cream
  • 1 Quart (or 4 cups) – whole milk
  • 1 Liter (about 4 cups) Bourbon (We used 1792 Ridgemont Reserve, Kentucky as our choice, but personal preference.)
  • 1/2 cup – Dark Rum (Tedd prefers – Brugal Añejo Superior Rum)
  • 1/2 – 1 cup of good Cognac (Hennessey Very Special) or other brandy
  • Pinch kosher salt (Why Kosher? – Not sure but that’s what he said, so in it goes.)
  • 1 whole nutmeg
  • 2 Tablespoons – Vanilla extract


Making the Nog:

First, separate the egg yolks and whites – Tedd uses this handy dandy yolk separator from his grandmother that makes the process super simple.  But wait . . . Make sure you don’t just throw out the egg whites.  Please use them and create an omelet or frittata with the whites – hate to create waste.

Second, combine the yolks and sugar in a large mixing bowl and whisk them (which is different from mixing I learned – watch our YouTube video for explanation) until the components are blended and creamy.  Transfer the egg mixture to a larger vessel to complete the process.

Third, mix in the cream, milk, Bourbon, Rum, Cognac – (the most important ingredients) and the spices, vanilla and salt.  Mix thoroughly until blended well.

Fourth, make sure you go ahead and bottle it right after you make your batch and the refrigerate it until it’s ready for consumption.  Tedd used 3 separate jars to store our batch for the summer.  He recommends separating them into different containers allows you to open them one at a time over the long holiday season or sample one earlier without ruining the entire batch.

Fifth, I am told there is a tradition to wrap the containers in aluminum foil, the shiny side out of course, with a cinnamon stick or nutmeg tucked into the foil for later. Now, Tedd says this tradition is to help keep the air out and have a cinnamon stick handy to grate over the drink upon serving.  However, I am convinced it is simply a way to see if I am sneaking any sips before serving in nine-months.

Lastly, you need to keep the batch refrigerated for a minimum of 3 weeks to allow the alcohol content to sterilize the raw egg for consumption.  However, it is best to let it rest for up to nine-months or a year if at all possible – I know it will be hard but try to maintain composure and not crack the seal until then!

FAST FORWARD – 9 Months Later . . .

It’s cold outside and you have a house full of guests.  Now you can open your containers and serve your fabulously aged eggnog to family and friends.  This is one gift you get to unwrap early.  Take the foil off the container.  Please set-aside the cinnamon sticks, you so carefully tucked into the foil, as you will use them in the instructions below.

To serve (optional):

  • 10 egg whites (Not the ones from the original batch, new ones.
  • 1 ½ cups heavy cream


Whip the 10 egg whites with the 1 ½ cups of heavy cream so that it has a soft peak consistency and then fold them into your eggnog.

Tedd likes to serve his aged eggnog chilled in a holiday rocks glass with some freshly grated cinnamon or nutmeg on top.  You could also opt to serve in a holiday or silver punch bowl if you are using the entire batch in a single serving.  Either way, your guests are sure to love this cocktail recipe.

Please Join Justin as he sits in the kitchen with Tedd on our YouTube page (Justin Trabert) to see our hilarious video.  We look forward to seeing you over the holidays!



  1. Linda Klein (Aunt Linda) April 10, 2017 at 4:59 pm - Reply

    This sounds easy and delicious. I’ll have to give it atry.

    Egg whites can be frozen. I put 1-4 egg whites in a SNACK size zip bag and write on bag / eggs whites/4/date. Lay flat in freezer and then they can be stacked standing up, better storage. When ready to use for white cake or Angel food cake or omelet, take out of freezer and leave on counter in zip bag till thawed, it won’t take long.

    • Justin Trabert April 10, 2017 at 6:37 pm - Reply

      Linda – how very smart! I love this. I will pass along to Tedd. Thanks for sharing!

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