Sherry Eggnog

Pro tips

• Use pasteurized eggs or heat the mixture to 160°F (71°C) for food safety before serving.
• Whisk the egg and powdered sugar until pale and frothy—this incorporates air and creates a silky texture.
• Add sherry just before serving to preserve its aromatic qualities and prevent oxidation.

Substitutions

• Sherry → dry white wine or Madeira (adjust sweetness slightly)
• Powdered sugar → superfine sugar (whisk longer to dissolve completely)

Storage & make-ahead

Prepare the egg and sugar mixture up to 24 hours ahead in the refrigerator; add sherry and serve chilled immediately.

Is it safe to use raw egg in eggnog?

Raw eggs carry salmonella risk. Use pasteurized eggs, or gently heat the mixture to 160°F (71°C) before chilling to ensure food safety.

Can I make sherry eggnog ahead of time?

Yes. Mix the egg and powdered sugar, chill for up to 24 hours, then add sherry just before serving to preserve the wine's flavor.

What type of sherry works best?

Medium or dry sherry works well; avoid cooking sherry. Fino or amontillado are lighter options; oloroso adds richer, nuttier notes.

Can I scale this recipe?

Yes. Keep a 1:1/3 ratio of egg to powdered sugar and 3 oz sherry per drink, and increase batches as needed.

What's the difference between sherry eggnog and traditional eggnog?

Sherry eggnog uses wine instead of spirits like rum or brandy, resulting in a lighter, drier flavor profile and smaller portion size.