Sherry Eggnog

Pro tips

• Use pasteurized eggs to reduce food safety concerns with raw egg consumption.
• Chill the glass before serving to keep the drink cold longer without diluting it with ice.
• Shake or blend vigorously to emulsify the egg and create a smooth, frothy texture.
• Taste before serving and adjust powdered sugar or sherry ratio to your preference for sweetness and alcohol strength.

Substitutions

• Sherry → Brandy or Cognac (drier, more robust flavor)
• Powdered Sugar → Caster sugar or simple syrup (use equivalent sweetness; syrup adds slight dilution)
• Egg → Pasteurized egg white or whole pasteurized eggs (food safety alternative to raw egg)

Storage & make-ahead

Refrigerate for up to 2 days in an airtight container. Stir well before serving; do not freeze.

Is it safe to drink raw egg in eggnog?

Traditional sherry eggnog uses raw egg. For food safety, use pasteurized eggs or pasteurized egg products, especially for pregnant women, young children, or immunocompromised guests.

Can I make sherry eggnog ahead of time?

Yes. Mix the ingredients and refrigerate for up to 2 days. The sherry acts as a preservative. Stir or shake before serving.

What type of sherry works best?

Dry or medium sherry provides balance. Avoid overly sweet sherries unless you prefer a sweeter drink; adjust powdered sugar accordingly.

Can I scale this recipe up?

Yes. Multiply all ingredients by the number of servings needed. A single batch (1 egg, 1 tsp sugar, 3 oz sherry) makes approximately one serving.

What can I substitute for sherry?

Brandy, cognac, or dry white wine work as alternatives, though they will change the flavor profile slightly.