Sherry Eggnog

Pro tips

• Shake or blend vigorously to emulsify the egg and create a silky texture.
• Chill all ingredients before mixing for a naturally cold drink without diluting ice.
• Taste and adjust sweetness with powdered sugar—sherry varies in residual sugar by type.
• Serve immediately after mixing; do not store the prepared cocktail as raw egg poses safety concerns over time.

Substitutions

• Cream sherry → dry amontillado (less sweet, more complex flavor)
• Powdered sugar → 1 tsp simple syrup (smoother texture, no grittiness)

Storage & make-ahead

Do not store prepared eggnog with raw egg beyond 1–2 hours. Consume fresh for food safety.

Is it safe to use raw egg in eggnog?

Raw egg carries salmonella risk. Use pasteurized eggs or egg products for food safety, especially for vulnerable groups.

Can I make sherry eggnog without alcohol?

Yes—replace cream sherry with 2 oz of milk or non-alcoholic vanilla extract (½ tsp) for a virgin version.

How thick should sherry eggnog be?

It should be pourable but creamy. Add milk gradually until you reach desired consistency.

What type of sherry works best?

Cream sherry or dry amontillado both work; cream sherry adds sweetness, dry sherry adds complexity.

Can I scale this recipe up?

Yes—multiply all ingredients equally. Use 1 egg, 1 tsp powdered sugar, and 2 oz sherry per serving.