Classic Eggnog
Brandy · Coupe
The American-colonial Christmas cup — brandy, rum, cream, milk, and whipped eggs with nutmeg. Aged a week or two if you have time; scratch-made demolishes anything bottled.
| Glass | Coupe |
| Garnish | None |
| ABV | 14% |
| Category | holiday |
| Flavor | creamy, spiced, holiday, classic |
Ingredients
- Cognac1.5 oz
- Aged Rum0.5 oz
- Whole Milk2 oz
- Heavy Cream1 oz
- Egg Yolk1 piece
- Egg White1 piece
- Sugar1 tbsp
- Freshly Grated Nutmeg1 pinch
Method
- Whisk egg yolks with sugar until pale ribbons form
- Slowly whisk in brandy, rum, milk, and cream
- Whip egg whites to soft peaks and fold in
- Chill at least 4 hours (ideally 1 week)
- Ladle into coupe, top with fresh-grated nutmeg
Pro Tips
- Age it 1 week minimum, 3 weeks ideal — the alcohol cooks the eggs and integrates the cream. Day-of eggnog tastes flat.
- Use pasteurized egg yolks if you're serving guests who won't drink it aged.
- A grating of fresh nutmeg on top is non-negotiable — pre-ground nutmeg smells like sawdust in comparison.