Perfect for the cold season, Brandy Eggnog cocktail recipe blends where the richness of egg and milk melts into the warm, mellow aroma of brandy. A holiday classic dating back to colonial America, it’s more than a Christmas staple — it’s a cocktail that gently warms you from the inside out.
Recipe & Instructions
Ingredients
Recipe no.007
- Brandy ー 1 oz (30ml)
- Dark rum ー 1/2 oz (15ml)
- Sugar syrup ー 1/2 oz (15ml)
- Egg yolk ー 1
- Milk ー Full
- Nutmeg Powder
- Full = fill the glass about 80–90% full
Instructions
Add the brandy, dark rum, sugar syrup, egg yolk, and ice to a shaker, in that order.
Shake well. Since egg yolk is involved, shake a little harder or for a bit longer than usual.
Strain the shaken mixture into a glass, add milk to fill, and stir gently.
Sprinkle a pinch of nutmeg on top to finish.
- For a hot version, use a smaller glass and substitute warm milk in place of cold.
- Technique ｜Shake & Stir
- Glass ｜Goblet / Tumbler Glass
- ABV ｜approximately 6–7%
- Best Enjoyed ｜Daytime / As a digestif
- Style ｜Eggnog
The History and Origins of Eggnog
Eggnog is a traditional drink that took shape in Britain and America between the 18th and early 19th centuries, though its roots trace back much further.
Eggnog’s earliest ancestor is believed to be “posset,” a warm milk-based drink enjoyed in medieval Europe, sometimes mixed with eggs, sugar, and spices. Because milk, eggs, and cream were expensive and hard to come by at the time, this drink was largely reserved for the upper classes in England.
When the recipe crossed the Atlantic to the American colonies in the 18th century, it took on a new life. Unlike Britain, colonial farms had plentiful milk and eggs, which made the drink far more accessible to ordinary households. Rum and brandy, both readily available through colonial trade, were commonly added, and it was around this time that the name “eggnog” came into use.
About This Eggnog
「Eggnog has long been a Christmas favorite in the American South — a cocktail made with egg, milk, sugar, and spirits, seasoned with cinnamon or nutmeg, not unlike Japan’s “tamagozake” (egg sake) or a milkshake. This version adds brandy to the classic base, blending its rich body with a warm, aromatic depth. Much like tamagozake is sipped in Japan as a cold remedy, eggnog abroad doubles as both a holiday tradition and a winter comfort drink.
That said, even during my bartending days, I rarely saw anyone order a Brandy Eggnog — likely because egg isn’t a common cocktail ingredient in Japan, and brandy tends to be a “date night” pour. It’s also more of a homemade drink than a bar order. Still, the aroma of brandy, the richness of egg yolk, and the sweetness of milk come together into something smooth and easy to drink. Not an everyday cocktail, but served hot on a winter night, it’s hard to beat.」
Eggnog-Style Variations
- Egg Sour — Rich and mellow overall, with the sweetness of orange curaçao and the tartness of lemon juice peeking through for a refreshing yet layered flavor.
- Tom & Jerry — The aroma of brandy meets the sweetness and depth of dark rum, brought together by the fine, smooth foam of whipped egg white.
- Brandy Eggnog — A recipe built on aromatic brandy, cut with the punch of rum and the richness of egg, mellowed out with milk.
- Widow’s Dream — A Benedictine base with its deep sweetness and herbal aroma, rounded out with rich egg and finished with a float of cream.
- Parson’s Special — Fruity, with a crisp sweetness and body; the egg yolk might suggest a heavier drink, but it’s surprisingly clean and easy to sip.
- Breakfast Eggnog — Brandy’s rich aroma and the fruity sweetness of orange curaçao come together with egg and milk for a smooth, mellow sweetness.
- Coffee Eggnog — Built on coffee liqueur’s aroma and sweetness, rounded out with rich milk and egg, plus sugar and a strong pour of coffee.
- Hot Coffee Eggnog — The toasty bitterness of coffee is softened by milk’s richness and egg yolk for an easy-drinking cup, with milk and egg adding extra body.
