Brandy Eggnog
Brandy eggnog is a simple, elegant holiday cocktail that combines a whole egg and powdered sugar with brandy for a naturally creamy, boozy drink. It requires no cooking or cream, relying instead on the egg to create its signature silky texture.
Total
5 minServings
4Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide
Ingredients
Check what you already have. We'll leave it off your shopping list.
3 Ingredients
CookOS may earn a commission from Instacart orders.
Powered by
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Instructions
- 1
Shake with ice and strain into collins glass.
- 2
Fill glass with milk.
- 3
Sprinkle nutmeg on top.
Was this recipe helpful?
Tips & Notes
Pro tips
- Shake vigorously with ice for 10–15 seconds to emulsify the egg and chill the drink; this creates the signature creamy foam.
- Use a chilled glass and serve immediately to maintain the frothy texture and proper temperature.
- Crack the egg fresh into a shaker; avoid shells and keep the yolk intact to prevent bitterness.
- For a silkier result, separate the white and yolk, shake the white with sugar first, then add brandy and the yolk in a second shake.
Substitutions
- Brandy → Cognac or Armagnac (premium option, deeper flavor)
- Brandy → Rum (lighter, tropical twist)
- Powdered sugar → Simple syrup, ½ tsp (easier to dissolve, no stirring needed)
Storage & make-ahead
Brandy eggnog is best served fresh immediately after shaking. If made in advance, store the egg and sugar mixture separately in the fridge up to 2 days, then add brandy and ice just before serving.
Equipment
cocktail shaker · jigger or measuring spoon
Common Questions
Is it safe to drink raw egg in eggnog?
Raw eggs carry a small food safety risk. Use pasteurized eggs, or pasteurize the egg yourself by heating it to 160°F (71°C) before shaking if you're concerned.
Can I make brandy eggnog ahead of time?
Yes. Mix the egg and powdered sugar, store in the fridge up to 2 days, then add brandy and shake with ice just before serving.
What type of brandy works best?
Use a standard brandy or cognac; avoid heavily oaked or very dry varieties. A mid-range brandy balances smoothness with flavor.
Can I scale this recipe?
Yes. Use equal ratios: 1 egg, 1 tsp powdered sugar, 2 oz brandy per drink. Multiply as needed and shake individually or in batches.
What if I don't have powdered sugar?
Use ½ to ¾ tsp granulated sugar instead (it won't dissolve as smoothly but will work). Shake vigorously to combine.
