Eggnog originated in 18th‑century Britain and America as a drink made with raw eggs, milk, and strong ale or spirits. Over time it evolved into the sweet, creamy, alcohol‑infused holiday staple we know today, symbolizing festive indulgence during Thanksgiving and Christmas.

In the Northeast, rum is often the spirit of choice; the South favors bourbon or rye whiskey; some New England families add brandy. Variations also include using milk only, adding vanilla, or topping with grated nutmeg or cinnamon.

Eggnog is typically served chilled in small glasses or mugs, dusted with freshly grated nutmeg, and sometimes accompanied by a cinnamon stick. It is a common offering at Thanksgiving dinners, Christmas parties, and New Year’s Eve gatherings.

Eggnog is most closely linked to Thanksgiving, Christmas, and New Year’s celebrations in the United States, where it is enjoyed as a festive cocktail or dessert drink.

Adam Ragusea’s version follows a laboratory‑inspired method that adds the high‑proof alcohol directly to raw eggs, instantly denaturing proteins and reducing bacterial risk, then ages the mixture for weeks to develop a mellow, complex flavor not found in quick‑mix eggnog.

Common errors include adding the liquor too quickly (causing curdling), over‑whipping the cream (producing a grainy texture), sealing the container tightly (risking pressure buildup), and skipping the aging period, which reduces flavor development and safety.

Slowly incorporating the alcohol while whisking prevents the egg proteins from flocculating into large clumps, ensuring a smooth texture and allowing the alcohol to begin denaturing any potential bacteria early in the process.

Yes, the recipe is designed to be aged. Transfer the finished mixture to a sealable container, keep the lid slightly ajar, and refrigerate for 2‑3 weeks. Stir gently before each serving and keep it refrigerated at all times.

A properly aged eggnog will have a smooth, slightly thickened consistency with a stable, creamy foam on top. The liquid may separate slightly, but a gentle stir should recombine it without breaking the foam.

After at least two weeks in the refrigerator, the flavor will have mellowed and any harsh alcohol bite will soften. Taste a small spoonful; if the sweetness balances the spirit and the texture is creamy, it is ready.

The YouTube channel Adam Ragusea specializes in science‑based cooking tutorials, recipe development, and food‑culture deep dives, often focusing on technique, ingredient function, and practical home‑cooking advice.

Adam Ragusea blends culinary history with food science, explaining why each step matters (e.g., protein denaturation with alcohol) and often tests recipes in a laboratory‑style setting, whereas many other channels focus mainly on flavor without the underlying scientific rationale.