Whiskey Eggnog

Pro tips

• Shake hard for 15–20 seconds to emulsify the egg and achieve a silky, frothy texture; weak shaking results in a thin drink.
• Use powdered sugar, not granulated, so it dissolves completely into the egg without grittiness.
• Serve immediately over fresh ice or strain into a chilled coupe glass to preserve foam.
• Dust the top with fresh nutmeg for aroma and traditional eggnog presentation.

Substitutions

• Old Thompson blended whiskey → bourbon or rye whiskey (deeper, spicier flavor)
• Whole egg → pasteurized liquid egg or pasteurized egg white powder (food safety)
• Powdered sugar → simple syrup, 1 tsp (easier to blend, slightly thinner body)

Storage & make-ahead

Shake and serve immediately for best foam. Batch eggnog keeps refrigerated up to 3 days; remix before serving.

Equipment

cocktail shaker · jigger or measuring spoon

Is it safe to use a raw egg in this recipe?

Raw eggs carry salmonella risk. Use pasteurized eggs, or substitute with pasteurized egg white powder mixed with water to match consistency.

Can I make whiskey eggnog in a batch?

Yes. Scale the recipe by the number of servings, combine in a pitcher, refrigerate up to 3 days, and shake well before serving.

What type of whiskey works best?

Blended whiskey like Old Thompson is traditional and affordable. Bourbon or rye whiskey will give a spicier, more complex flavor.

How do I get a smooth texture?

Shake vigorously with ice for 15–20 seconds to emulsify the egg and create a creamy foam. Strain into a glass.

Can I make this without alcohol?

Yes. Replace whiskey with 2 oz whole milk or cream and add a pinch of nutmeg for flavor depth.