Whiskey Eggnog

Pro tips

• Whisk the egg with powdered sugar vigorously for 30–60 seconds to emulsify and create a silky mouthfeel.
• Chill your glass and ingredients beforehand; serve immediately after mixing for best texture and temperature.
• Use fresh, high-quality blended whiskey; cheap or harsh spirits will dominate the delicate egg-and-sugar balance.
• Strain through a fine sieve if you prefer a smoother, lump-free drink.

Substitutions

• Whole egg → pasteurized liquid egg product or 2 tbsp heavy cream (loses traditional texture but eliminates safety concern)
• Powdered sugar → 1 tsp superfine caster sugar (dissolves faster, slightly less silky)
• Blended whiskey → bourbon or rye whiskey (bolder spice; adjust to taste)

Storage & make-ahead

Best served immediately. If made ahead, refrigerate up to 2 hours; do not freeze.

Is it safe to use a raw egg in eggnog?

Raw eggs carry salmonella risk. Use pasteurized eggs, or whisk the egg with sugar for 1 minute to slightly denature it. Alternatively, substitute with pasteurized egg product or full-fat cream for richness.

Can I make this ahead?

Yes. Mix the drink and refrigerate up to 2 hours before serving. The egg and sugar will continue to integrate and mellow.

What type of blended whiskey works best?

A smooth, balanced blended whiskey (80–90 proof) such as Seagram's 7 or similar works well. Avoid high-rye blends if you prefer less spice.

Can I scale this recipe?

Yes. Multiply all ingredients proportionally. For a batch, use 12 eggs per 24 oz whiskey, adjust sugar to taste.