Sherry Eggnog

Pro tips

• Whip the egg and powdered sugar together thoroughly before adding sherry to create a light, emulsified base.
• Use room-temperature eggs for easier whisking and better incorporation.
• Add sherry slowly while stirring to prevent the mixture from breaking.
• Serve immediately or chill; the texture softens over time as the egg slightly denatures from the alcohol.

Substitutions

• Sherry wine → Cognac or brandy (richer, more intense flavor)
• Powdered sugar → Superfine or caster sugar (dissolves more readily)
• Egg → pasteurized egg product or egg white powder (for food-safety concerns)

Storage & make-ahead

Cover and refrigerate for up to 24 hours. Best served fresh, but can be chilled and restirred before serving.

Is it safe to use raw egg in eggnog?

Use pasteurized eggs if you're concerned about food safety, or choose high-proof sherry (which has some antimicrobial effect). Some recipes heat the mixture to 160°F.

Can I make this ahead?

Yes, cover and refrigerate for up to 24 hours. Stir or shake well before serving.

What kind of sherry should I use?

Use a dry or medium sherry (like fino or amontillado) for balance; avoid sweet varieties unless you prefer a dessert-style drink.

Can I scale this up for a party?

Yes, multiply all ingredients by the number of servings needed and whip together in a larger bowl or blender.

What's the texture supposed to be like?

Silky and slightly frothy from the egg; should coat the back of a spoon lightly.