Brandy Eggnog

Pro tips

• Use pasteurized eggs to eliminate food-safety concerns with raw egg.
• Chill all ingredients before mixing to serve cold without diluting ice.
• Dissolve powdered sugar completely into the egg before adding brandy and milk to avoid grittiness.
• Shake or stir vigorously to emulsify the egg and create a smooth, creamy texture.

Substitutions

• Old Mr. Boston Five Star brandy → Cognac or American brandy (will shift flavor profile slightly)
• Powdered sugar → Simple syrup, 1 tsp (easier to incorporate, same sweetness)
• Whole milk → Heavy cream or half-and-half (richer, more decadent)

Storage & make-ahead

Serve immediately after preparation. Pre-mixed eggnog base keeps refrigerated up to 2 days; add brandy fresh.

Can I use pasteurized eggs for food safety?

Yes. Pasteurized eggs eliminate salmonella risk and are recommended for recipes using raw eggs.

What type of brandy works best?

Old Mr. Boston Five Star brandy is specified in this recipe, but any quality brandy at similar proof (80 proof) will work similarly.

Can I make this ahead?

Yes. Mix the eggnog base a few hours ahead and refrigerate; add the brandy just before serving to preserve flavor.

Can I substitute the milk?

Heavy cream or half-and-half will make it richer; whole milk creates a lighter version. Non-dairy alternatives will thin the texture.

How much does this recipe yield?

One serving. Scale all ingredients proportionally for multiple drinks.