Breakfast Eggnog Cocktail

Pro tips

• Shake with ice for a full 10–12 seconds to properly emulsify the raw egg and milk, creating a silky mouthfeel and slight foam on top.
• Chill your glassware beforehand; the creamy texture is best served cold and begins to separate if it warms.
• Use a fine strainer when pouring to catch any shell fragments and ensure a smooth pour.
• Add triple sec last in the shaker to avoid over-dilution; it's potent and requires minimal stirring.

Substitutions

• Mr. Boston Apricot Brandy → Peach schnapps or amaretto (sweeter; reduce by 0.5 oz if using amaretto)
• Whole egg → Pasteurized egg or 1 oz heavy cream + 1 tsp egg white powder (safer alternative)
• Milk → Heavy cream cut with water 1:1 (richer, more decadent texture)

Storage & make-ahead

Best served fresh immediately after shaking. Do not store pre-mixed; combine spirits ahead if needed, but add egg and milk only at service.

Equipment

cocktail shaker · fine strainer

Is it safe to use a raw whole egg in this cocktail?

Using raw eggs carries food safety risk. For safety, use pasteurized eggs, or substitute 1 oz heavy cream mixed with 1 tsp egg white powder for creaminess without raw egg.

Can I make this ahead or batch it?

Mix spirits and brandy ahead; add egg and milk just before serving to prevent separation and ensure proper texture.

What spirits can replace apricot brandy?

Peach schnapps, amaretto, or regular cognac work; adjust quantity based on desired sweetness and alcohol strength.

Should this be shaken or stirred?

Shake vigorously with ice for 10–12 seconds to emulsify the egg and create a silky, aerated texture.