Brandy Eggnog

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

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.