Brandy Eggnog

Pro tips

• Use pasteurized eggs or pasteurized egg product to reduce food safety concerns with raw eggs.
• Chill the glass and all liquid ingredients before mixing for the best texture and temperature.
• Shake or stir vigorously with ice to emulsify the egg and create a smooth, creamy consistency.
• Adjust sweetness by adding more or less powdered sugar to balance brandy intensity.

Substitutions

• Old Mr. Boston Five Star Brandy → VSOP or premium brandy (smoother, more complex flavor)
• Powdered sugar → 1 tsp simple syrup or 1/2 tsp honey (dissolves more easily)
• Whole milk → heavy cream mixed with water (richer, denser texture)

Storage & make-ahead

Refrigerate mixed eggnog up to 24 hours; stir before serving as separation may occur.

Can I use a different brandy instead of Old Mr. Boston Five Star?

Yes. Any brandy works, though quality affects flavor. Premium or VSOP brandy will create a smoother drink; lower-cost brandy is acceptable for a stronger spice note.

Is raw egg safe in this eggnog?

Traditional eggnog uses raw eggs. Use pasteurized eggs to reduce food safety risk, or substitute with pasteurized egg product if preferred.

How do I adjust this recipe for more servings?

Scale all ingredients proportionally: 1 egg, 1 tsp powdered sugar, 2 oz brandy, and 1 cup milk per serving.

What's the best way to serve brandy eggnog?

Chill all ingredients first, then shake or stir with ice and strain into a glass. Serve immediately for best texture.

Can I make this ahead?

Mix and refrigerate up to 24 hours before serving. Stir well before pouring, as separation may occur.