Creamy, cozy, and spiced just right-Brandy Egg Nog is a classic holiday drink that always brings a little magic to the season. It’s rich and velvety, with a touch of warmth from the brandy and a sprinkle of nutmeg to finish. Whether you’re celebrating with friends or curling up by the fire, this is one of those indulgent sips that feels like a treat every time.
Brandy Egg Nog
I’ve made this drink countless times around the holidays, and over the years, I’ve picked up a few tricks that make it even better. So if you’ve never made Egg Nog from scratch, don’t worry-this one’s easy, and I’ll walk you through every step.
What You’ll Need
Prep Time: 10 minutes
Servings: 1 generous glass (can easily be doubled or tripled)
Ingredients
– 2 oz (60 ml) brandy – use a smooth, aged one if you can
– 1 large egg – separated into yolk and white
– 1 tbsp (12 g) granulated sugar – divided
– 4 oz (120 ml) heavy cream – for that rich, luscious texture
– 2 oz (60 ml) whole milk – adds balance to the cream
– ½ tsp vanilla extract – rounds out the flavors
– Pinch of ground nutmeg – for garnish and warmth
Equipment
– Two mixing bowls
– Hand mixer or whisk
– Measuring tools
– Spoon or spatula
– Mug or small glass (stemmed or not-up to you!)
Method
- Start by separating your egg. Place the yolk in one bowl and the white in another. Make sure both bowls are clean and dry-egg whites don’t whip well if there’s any grease or yolk.
- Whisk the egg yolk until it turns pale yellow and slightly thickened. Add ½ tbsp (6 g) sugar and whisk again until the sugar dissolves.
- Pour in the brandy, cream, milk, and vanilla extract. Stir until everything is smooth and creamy. It should smell rich and slightly sweet at this point.
- In the second bowl, whip the egg white until soft peaks form. Gradually add the remaining ½ tbsp (6 g) sugar and keep whipping until you get stiff, glossy peaks. This gives the nog its signature fluffiness.
- Gently fold the whipped egg white into the brandy mixture. Don’t stir too hard-you want to keep that airy texture. A few streaks are okay!
- Pour into your favorite mug or small glass. Sprinkle a pinch of ground nutmeg on top, and you’re good to go.
Tips & Tricks
– Use fresh eggs. They give the best flavor and consistency. For peace of mind, you can use pasteurized eggs.
– Don’t skip the folding step. It keeps the drink light and frothy instead of heavy and flat.
– Too sweet? Dial back the sugar or use a natural sweetener like maple syrup or honey.
– Too rich? Swap the cream for half-and-half or add a splash more milk.
Make-Ahead Notes
You can absolutely make this in advance. In fact, I think it tastes even better after a few hours in the fridge-the flavors mellow and meld beautifully. Just give it a good stir before serving. Store in an airtight container in the fridge for up to 5 days.
Substitutions
– No brandy? Try bourbon, dark rum, or even Irish whiskey.
– Dairy-free? Use full-fat coconut milk or almond milk instead of cream and whole milk.
– Watching sugar? Sub in a sugar alternative like stevia or monk fruit sweetener (start small and taste as you go).
Serving Suggestions
This drink shines on its own, but it pairs wonderfully with:
– Gingerbread cookies – the warm spices echo the nutmeg in the nog.
– Fruitcake – rich and dense, it balances out the creamy drink.
– Cheese and crackers – a savory bite cuts through the sweetness perfectly.
This has been my go-to cocktail for cozy holiday nights, especially when I want something that feels festive without being fussy. It’s always a hit at small gatherings, and people are surprised at how easy it is to make from scratch.
Try These Variations
Chocolate Brandy Egg Nog
– Add 1 oz (30 ml) of chocolate syrup to the milk and cream before mixing. It gives a delicious mocha vibe!
Spiced Brandy Egg Nog
– Stir ¼ tsp each of ground cinnamon and clove into the yolk and sugar mixture for extra holiday spice.
Orange Brandy Egg Nog
– Add the zest of one orange to the milk and cream. It brings a bright, citrusy note that cuts through the richness.
Non-Alcoholic Version
– Just leave out the brandy and add a bit more milk and a splash of extra vanilla. It’s still creamy, sweet, and perfect for everyone.
FAQs
Can I make a big batch?
Yes! Just multiply the ingredients by the number of servings you need. Whip the egg whites last so they stay fluffy.
Is it safe to drink raw eggs?
If you’re concerned, use pasteurized eggs. They’re heated just enough to kill bacteria without cooking them.
Can kids have it?
Absolutely-just skip the brandy. It’s still a fun, festive treat.
How should I store leftovers?
Keep it in a sealed container in the fridge for up to 5 days. Stir before serving.
Can I use store-bought Egg Nog and just add brandy?
Sure can! It’s not quite the same, but it’s a great shortcut when you’re short on time.
What’s the best brandy to use?
Go for something smooth and not too harsh. A VSOP (Very Superior Old Pale) brandy works well, but feel free to use what you like.
–
Whether you’re making one cup or a whole pitcher, Brandy Egg Nog is a timeless favorite that never goes out of style. It’s creamy, comforting, and just a little bit fancy-the perfect way to toast the season.
