Brandy Eggnog

Pro tips

• Chill all ingredients and glassware before mixing; serve eggnog ice-cold for best texture and flavor.
• Whisk the egg vigorously to emulsify and thicken the mixture; this creates the characteristic creamy body without cream.
• Add brandy slowly while whisking to prevent curdling if using raw eggs; pasteurized eggs are more forgiving.
• Taste and adjust sweetness with additional powdered sugar; brandy intensity varies by brand.

Substitutions

• Old Mr. Boston Five Star Brandy → Cognac or other brandy (use equal measure; Cognac will be drier and more complex)
• Whole egg → pasteurized liquid eggs (use 1 oz per egg; safer option with no flavor change)
• Powdered sugar → superfine sugar (dissolve fully by whisking longer; texture will be slightly less smooth)

Storage & make-ahead

Store refrigerated in a sealed container up to 2 days. Stir or shake before serving as separation may occur.

Is it safe to use raw eggs in eggnog?

Raw eggs carry salmonella risk. Use pasteurized eggs, coddled eggs (heated to 160°F), or pasteurized egg products for safety.

Can I make brandy eggnog ahead of time?

Yes. Mix the drink and refrigerate up to 2 days before serving. Shake or stir well before pouring, as separation may occur.

What's the best brandy for eggnog?

Old Mr. Boston Five Star Brandy works well; other mid-range brandies (Courvoisier VS, E&J) are also suitable. Avoid premium brandies—the egg and sugar mask subtlety.

How thick should eggnog be?

It should pour smoothly but coat the back of a spoon slightly. If too thick, thin with cream or milk; if too thin, it lacks body.

Can I scale this recipe?

Yes. Keep a 1:1:2 ratio of egg to powdered sugar to brandy, then adjust cream or milk to reach desired consistency.