Whiskey Eggnog

Pro tips

• Whisk the egg vigorously to create a light, frothy base—this is key to the drink's texture.
• Use cold whiskey and serve immediately or over ice to balance the richness of the raw egg.
• Adjust powdered sugar to taste; start with 1 tsp and add more for sweetness.
• If using raw eggs, source them from a reliable vendor; pasteurized eggs eliminate food-safety concerns.

Substitutions

• Old Mr. Boston whiskey → bourbon or rye whiskey (changes flavor profile)
• Powdered sugar → 1 tsp regular sugar (requires thorough stirring to dissolve)
• Raw egg → pasteurized egg (recommended for safety; no texture change)

Storage & make-ahead

This drink is best served fresh immediately after mixing. Do not store; prepare and serve at once.

Can I use pasteurized eggs instead of raw eggs?

Yes. Pasteurized eggs are safer and work identically in this recipe. Look for cartons labeled pasteurized.

What type of whiskey works best?

Any American whiskey works well. Old Mr. Boston is a budget-friendly option; bourbon or rye will give different flavor profiles.

How do I make this less strong?

Reduce whiskey to 1.5 oz and add 0.5 oz milk or cream for a milder version.

Is raw egg safe?

Raw eggs carry a small salmonella risk. Use pasteurized eggs, eggs from vaccinated hens, or avoid if pregnant or immunocompromised.

Can I batch this for a party?

Yes. Multiply ingredients and mix in a pitcher; serve over ice or chilled.