Brandy Eggnog

Pro tips

• Use pasteurized or heat-treated eggs to eliminate food safety risk while maintaining smooth texture.
• Chill all ingredients before mixing to prevent the drink from becoming too thin.
• Whisk the egg and sugar thoroughly until pale and slightly thick before adding brandy and milk.
• Serve immediately over ice or chilled in a glass; stir gently if separation occurs.

Substitutions

• Old Mr. Boston Five Star Brandy → cognac or VS brandy (smoother, less harsh)
• Milk → heavy cream or half-and-half (richer, more traditional eggnog texture)
• Powdered sugar → simple syrup (dissolves faster, smoother mouthfeel)
• Brandy → dark rum, bourbon, or whiskey (different flavor profile, same volume)

Storage & make-ahead

Refrigerate covered up to 24 hours. Stir before serving. Do not freeze.

Is it safe to use raw eggs in eggnog?

Raw eggs carry salmonella risk. Use pasteurized eggs, or heat the egg mixture to 160°F before mixing with other ingredients.

Can I make this ahead?

Yes. Combine and refrigerate up to 24 hours. Stir before serving, as separation may occur.

What brandy works best?

A neutral, smooth brandy like cognac or VS brandy works well. Avoid overly aged or flavored varieties that overpower the eggnog.

How do I scale this recipe?

Multiply all ingredients equally. Keep the egg-to-liquid ratio consistent for proper texture.

Can I substitute brandy?

Yes—rum, bourbon, or whiskey are traditional swaps. Use the same volume; darker spirits will change flavor.