Eggnog (recipe No. 2)
Shake ∙ 3 min ∙ 15.1% ABV ∙
Eggnog is a creamy holiday cocktail of Cognac, whole egg, milk, cream, and sugar, shaken and dusted with grated nutmeg — a Christmas classic. Thick and velvety, with warm brandy over sweet dairy and a whisper of grated nutmeg on the finish; a festive nightcap for cold December evenings.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: Cognac 75 mlSugar syrup 15 mlEgg 1 pcSingle cream/half-and-half 15 mlMilk 60 ml
- Strain into the ice-filled glass
- Garnish with grated nutmeg
Tips
- Dry-shake without ice first to emulsify the egg and cream, then add ice and shake again to chill.
- Fine-strain into the glass to catch any set egg and keep the texture silky.
- Grate the nutmeg fresh over the top just before serving — pre-ground loses its aroma fast.
- A splash of Angostura bitters balances the sugar and the heat of the brandy if it reads too sweet.
History
Eggnog traces its lineage back to posset, a medieval British tavern drink made of hot milk and ale. As the tradition crossed the Atlantic to the American colonies, the recipe adapted to regional economics; expensive imported European wines were replaced by readily available local spirits, permanently shifting the drink's cultural profile. Over the centuries, it evolved from a utilitarian winter warmer into a quintessential Christmas staple across North America and Europe, reflecting centuries of global trade and regional adaptation.
FAQ
What is in an eggnog cocktail?
Cognac, sugar syrup, a whole egg, a little cream, and whole milk, shaken together and finished with grated nutmeg. Rum, brandy, or a mix are the traditional spirits, though whiskey works too; this recipe uses Cognac as the base.
How do you make an eggnog cocktail?
Combine the Cognac, sugar syrup, whole egg, cream, and milk in a shaker. Dry-shake without ice to emulsify, then add ice and shake again until frothy and cold. Strain into a Collins glass and grate fresh nutmeg over the top.
Is eggnog shaken or stirred?
Shaken. The single-serving cocktail version is shaken vigorously so the egg, cream, and milk emulsify into a smooth, frothy drink. Large-batch eggnog is instead whipped with a mixer, but a shaker is the quick route for one serving.
What is the best alcohol for eggnog?
Dark rum and brandy are the traditional choices, and a mix of the two is common; whiskey also works well. This recipe uses Cognac, a type of brandy. The right spirit is a matter of taste, so choose the one you enjoy most.
What glass is eggnog served in?
This shaken single-serving eggnog is served in a Collins glass, strained over the froth and dusted with grated nutmeg. Batch eggnog is often ladled into small mugs or goblets instead.
What are common eggnog mistakes?
The main ones are skipping the dry shake, which leaves the egg and cream poorly emulsified, and using pre-ground rather than freshly grated nutmeg. Over-pouring the spirit is another; too much alcohol can overwhelm the dairy and read harsh.
