Eggnog
Dry shake ∙ 5 min ∙ 19.4% ABV ∙
Eggnog is a creamy holiday drink of cognac and aged rum with milk, whole egg, and sugar, shaken and dusted with grated nutmeg. Rich and custardy with warm brandy and rum, gentle vanilla-sweet milk, and a fragrant nutmeg finish — a classic Christmas nightcap or festive after-dinner pour.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: Cognac 25 mlCaribbean aged rum 25 mlSugar syrup 10 mlMilk 25 mlEgg 1 pc
- Strain back into the shaker
- Dry shake (without ice)
- Fine strain into the ice-filled glass
- Garnish with grated nutmeg
Tips
- Double shake: shake with ice first to chill, then strain the liquid back into the empty shaker and shake again without ice to froth the whole egg.
- Grate whole nutmeg fresh over the top just before serving — pre-ground powder tastes flat and dusty.
- A mix of cognac and aged rum gives more depth than either spirit alone; keep the spirits balanced.
- For a single serving, strain into the glass while frothy rather than letting the foam separate on top.
History
The history of Eggnog traces its lineage to medieval European milk-and-ale drinks, most notably posset. This template flourished in colonial America, where abundant access to dairy and eggs transformed it into a popular large-batch communal punch. The tradition of fortifying this rich base shifted alongside regional economics: the primary spirit transitioned from expensive imported European sherry, to Caribbean rum, and eventually to domestic American whiskey following the American Revolutionary War. The drink's cultural impact during the 18th and 19th centuries was profound, famously sparking the 1826 Eggnog Riot at the United States Military Academy at West Point. While modern cocktail mythology often attributes a heavily fortified recipe to George Washington, historians confirm this is an urban legend with no documentation in his archives. Aged communal batches remain a holiday tradition, alongside modern single-serving builds like this one.
FAQ
What are the ingredients in an eggnog?
Eggnog combines cognac and Caribbean aged rum with whole milk, a whole egg (white and yolk), and a little sugar syrup, garnished with freshly grated nutmeg. Recipes vary widely, and many home versions also add cream and warming bitters.
What is eggnog usually spiked with?
Eggnog is most often spiked with rum, brandy, or whiskey, and many recipes blend two of them. This version uses a pairing of cognac and Caribbean aged rum, which adds more depth than a single spirit alone.
How do you make an eggnog cocktail?
Combine the spirits, milk, sugar syrup and a whole egg, then double shake — with ice first to chill, then strained back into the empty shaker and shaken again without ice to emulsify and froth the egg. Strain into an old-fashioned glass and grate fresh nutmeg on top.
What glass is eggnog served in?
This single-serving eggnog is served in an old-fashioned glass, topped with freshly grated nutmeg. Large batches are more often ladled into mugs or goblets, but a rocks glass suits a shaken portion for one.
Is eggnog shaken or stirred?
Shaken — specifically a double shake. It goes with ice first to chill and dilute, then back into the empty shaker for an ice-free second shake, which is what whips the whole egg into a light, frothy texture.
Why does my stomach hurt after drinking eggnog?
Eggnog is rich in dairy, egg, and sugar, which can be hard to digest, especially for those sensitive to lactose or high-fat drinks. Alcohol and large servings add to the effect; smaller portions and well-chilled nog tend to sit easier.
