Brandy Eggnog

Pro tips

• Chill all ingredients before mixing for a naturally cold, smooth drink without over-diluting with ice.
• Whisk the egg and powdered sugar together for 30–60 seconds until slightly foamy and pale; this improves texture and helps emulsify.
• Grate nutmeg fresh onto the surface just before serving; pre-ground nutmeg loses aromatic oils quickly.
• Taste before adding milk; adjust brandy-to-milk ratio to your preference—more milk for lighter, more brandy for stronger.

Substitutions

• Old Mr. Boston Five Star Brandy → Cognac or bourbon (changes flavor profile but maintains richness)
• Powdered Sugar → Simple syrup, ½–¾ oz (easier to blend, slightly less texture)
• Fresh nutmeg → Whole nutmeg ground fresh (essential for aroma; avoid pre-ground if possible)

Storage & make-ahead

Serve immediately after assembly. If made ahead, store the egg-sugar-brandy base covered in the refrigerator up to 24 hours; add milk and stir just before serving.

Is it safe to use a raw egg in eggnog?

This recipe uses a raw whole egg. For food safety concerns, use pasteurized eggs or pasteurized egg products, or heat the egg mixture to 160°F (71°C).

Can I make this drink ahead of time?

Yes. Mix the egg, powdered sugar, and brandy, then refrigerate up to 24 hours. Add milk and stir well before serving, then garnish with nutmeg.

What brandy works best for eggnog?

Old Mr. Boston Five Star Brandy works as written. Use a smooth, aged brandy with mild vanilla and oak notes for the best flavor balance.

How much milk should I add?

The recipe lists milk as an ingredient but no quantity. Typically, add 2–3 oz cold milk to reach your desired creaminess and strength.

Can I substitute the brandy?

Yes. Cognac, bourbon, or rum work well; each shifts the flavor profile. Use equal amounts as the brandy called for.