True to its humble roots, Brandy Eggnog descends from posset, a warm medieval British drink of milk, spice and ale or wine once sipped almost as a remedy, and today it’s the creamy toast of Christmas. A whole egg whisked with brandy and dark rum, shaken hard and stirred into cold milk, turns silky and custard-like, while a fresh grating of nutmeg brings that unmistakable holiday aroma. It’s worth pouring one tonight and sharing a glass of winter warmth with the people you love.
Recipe and How to Make It
Ingredients
Recipe no.165
- Brandy — 1 oz (30ml)
- Dark rum — 1/2 oz (15ml)
- Egg — 1
- Milk — Full
- Full = fill the glass to about 80–90%
Directions
Place the eggs in a bowl and mix well until the yolks and whites are completely combined.
Make sure the milk is chilled beforehand.
Add the brandy, dark rum and egg to the shaker and mix them well inside the shaker.
Shake well, then pour into the glass and add ice. (Because the drink contains egg, shake harder or a little longer than usual.)
Fill the glass with milk and stir well, and it’s ready.
・Technique ｜ Shake & Stir
・Glass ｜ Wine Glass
・ABV ｜ Around 9%
・Best Enjoyed ｜ Daytime / With a meal
・Style ｜ Eggnog
About the Brandy Eggnog
Origin
Brandy Eggnog traces its roots to posset, a warm medieval British drink of hot milk curdled with ale or wine and flavored with spices. It was often sipped as a comforting remedy for colds.
Over time, eggs and spirits joined the mix, and eggnog became a luxury of the wealthy, since milk, eggs and brandy were all costly at the time.
When it reached the American colonies in the 18th century, plentiful rum and later whiskey turned it into a festive favorite. A recipe attributed to George Washington famously blends brandy, rye, rum and sherry, and eggnog is still the classic toast at Christmas and Thanksgiving.
Flavor and Character
Brandy Eggnog is rich, creamy and gently warming. Egg and milk create a smooth, custard-like body, while brandy adds ripe fruit and rum brings a warm, sweet depth.
It’s milky and only lightly sweet, so it never feels heavy, and a dusting of nutmeg gives it that unmistakable holiday aroma.
I’d shake it hard for a frothy, silky texture. That’s what turns a simple glass into dessert.
Points and Videos
Points, Twists & Food Pairings
Tips for Making It
- Skipping the egg whisking (a common mistake) — Many people add ice right away and shake everything at once. The egg doesn’t fully blend, leaving stringy bits of white and a thin texture. Stir or whisk the egg with the brandy and rum in the shaker first, then add ice and shake hard.
- Use fresh or pasteurized eggs — Fresh eggs give a smoother, richer texture. This recipe uses raw egg, so if you’d like to avoid risks such as salmonella, we recommend using pasteurized eggs.
- Finish with freshly grated nutmeg — Nutmeg is the signature aroma of eggnog. I’d always grate it fresh over the top, because pre-ground nutmeg loses its warm, sweet fragrance quickly, while freshly grated nutmeg makes the whole glass smell like the holidays.
Twists
- Warm Brandy Eggnog — Gently warm the milk until steaming, without letting it boil, then stir it in instead of using ice. The warmth brings out the brandy’s aroma, making it a cozy nightcap for cold winter evenings.
- Cherry & Mint Eggnog — Garnish with fresh cherries on a pick and a sprig of mint. The bright cherry adds a fruity accent to the rich cream, and the mint gives a cool, fresh aroma that lightens each sip.
Food Pairings
- Gingerbread cookies — Warm ginger, cinnamon and molasses echo the drink’s holiday spice, while the creamy eggnog softens the cookies’ gentle heat.
- Fruitcake — Dried fruit and nuts soaked in spirits match the brandy’s ripe, fruity aroma, and the milky drink balances the cake’s dense sweetness.
- Pumpkin pie — A classic Thanksgiving pairing, its spiced, custardy filling mirrors the eggnog’s smooth texture, and the nutmeg ties the two together perfectly.
Recipe Video
- Recipe Video｜ Tendery Yuko Miyazaki Channel Home
