Hot Brandy Flip

Pro tips

• Whisk the egg and powdered sugar vigorously until slightly pale and foamy—this aeration is key to the drink's creamy texture.
• Heat the milk separately until steaming but not boiling; pour it slowly into the egg mixture while stirring to temper the egg evenly.
• Grate fresh nutmeg directly over the surface just before serving—pre-ground nutmeg loses aromatics and won't deliver the same impact.
• Serve immediately in a warm glass to maintain heat and prevent the custard-like texture from settling or separating.

Substitutions

• Old Mr. Boston Five Star Brandy → Cognac or Armagnac (richer, more complex flavor)
• Whole Egg → Pasteurized liquid egg product, 2–3 tablespoons (safer alternative; same texture)
• Powdered Sugar → 1 tsp honey or light brown sugar (sweetness and mouthfeel remain similar)
• Hot milk → Hot cream or hot half-and-half (richer, more indulgent)

Is it safe to drink raw egg in a Hot Brandy Flip?

Traditional recipes use raw eggs; if concerned about food safety, use pasteurized eggs or pasteurized liquid egg product as a substitute.

Can I make a Hot Brandy Flip ahead of time?

Mix the egg, sugar, and brandy ahead, then add hot milk just before serving for best texture and temperature.

What type of brandy works best?

Any quality brandy works; Old Mr. Boston Five Star or similar mid-range brandies are traditional, but premium brandy can elevate the drink.

How do I prevent the egg from cooking or curdling?

Add the hot milk gradually while stirring to temper the egg without scrambling it; the heat from the milk will warm the drink without cooking the egg solid.

What can I use instead of whole egg?

Use 2–3 tablespoons of pasteurized liquid egg product, or substitute with 1 tablespoon of heavy cream for a non-egg variation (though it won't be authentic).