Hot Brandy Flip

Pro tips

• Whisk the whole egg and powdered sugar together vigorously for 30–60 seconds until pale and frothy; this aerates the mixture and helps create a smooth emulsion.
• Heat the milk until steaming (160–180°F) before adding to the egg mixture; pour slowly while whisking constantly to temper the egg and prevent curdling.
• Add brandy after the milk is fully incorporated; this preserves the spirit's flavor and prevents heat damage.
• Serve immediately in a warm glass or mug; the drink separates and loses texture if allowed to cool or sit.

Substitutions

• Mr. Boston Five Star Brandy → cognac or VS brandy (more complex flavor)
• Hot milk → hot cream or half-and-half (richer, thicker texture)
• Powdered sugar → simple syrup or honey (easier to dissolve, slightly different sweetness)

Storage & make-ahead

Hot Brandy Flips must be consumed immediately; the egg-based emulsion does not hold or reheat successfully.

Equipment

cocktail shaker or mixing bowl (for vigorous whisking) · whisk or bar spoon · thermometer (optional, to confirm milk temperature)

Is a Hot Brandy Flip safe to drink with a raw egg?

Yes, when made correctly. The hot milk (160°F+) pasteurizes the egg when vigorously mixed, making it safe to consume.

Can I make a Hot Brandy Flip without brandy?

Yes. Substitute with rum, whiskey, or cognac in equal measure for a different flavor profile.

How do I prevent the egg from curdling?

Whisk the egg and powdered sugar thoroughly before adding hot milk slowly while stirring constantly, then add brandy last.

What's the difference between a flip and a nog?

A flip uses a single egg per drink and is served hot or warm; a nog uses multiple eggs and cream, typically chilled or cold.

Can I prepare a Hot Brandy Flip ahead of time?

No. Flips are best served immediately after preparation. The egg emulsion breaks down if stored.