Eggnog (cold)

The story

Eggnog has origins in medieval Britain, where it was a drink for the wealthy, made with milk, eggs, and alcohol. It became popular in America during the colonial period, where rum was often used. Its rich, creamy texture and festive associations have made it a staple during winter holidays, particularly Christmas.

How it tastes

Eggnog is rich and creamy with a balance of sweetness from the sugar syrup and a hint of warmth from the brandy. The flavor is enhanced by the nutmeg garnish, making it a comforting drink for winter celebrations.

Getting it right

The key to a successful eggnog is the proper emulsification of the egg and cream, ensuring a smooth texture. Shaking with ice is crucial to chill the drink and incorporate air, creating a light and frothy consistency.

Variations

• Rum Eggnog — Replace brandy with dark rum for a spicier, more robust flavor.
• Vegan Eggnog — Use almond milk or coconut milk and a plant-based egg substitute for a dairy-free version.

Substitutions

• Brandy — Cognac or spiced rum can be used as alternatives.
• Single cream — Half-and-half or whole milk can be used for a lighter version.

Questions

Can I make eggnog ahead of time?

Yes, eggnog can be made a day in advance. Store it in the refrigerator and give it a good shake before serving.

Is eggnog safe to drink?

If using pasteurized eggs or a cooked egg base, eggnog is generally safe. Homemade versions with raw eggs carry a risk of salmonella.

Can I use a different type of alcohol?

Absolutely! While brandy is traditional, bourbon, rum, or even whiskey can be used for different flavor profiles.

This text was drafted by a language model from the catalogue’s data and is machine-translated outside English.

Updated October 5, 2026