Name: Eggnog
Total time: 4 min
Cuisine: Cocktail
Ingredients: 25 ml Cognac (brandy); 25 ml Aged rum (6-10yr); 10 ml Sugar syrup (2:1); 25 ml Milk; 1 fresh Egg (white and yolk)

Eggnog
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Photographed in an UB Soho Diamond Old Fashioned 9.5oz

Ingredients:
⁵⁄₆ oz	Rémy Martin V.S.O.P. cognac
⁵⁄₆ oz	Caribbean blended rum aged 6-10 years
¹⁄₃ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
⁵⁄₆ oz	Milk (whole milk/full 3-4% fat)
1 fresh	Egg (white & yolk)

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
Prepare garnish of grated nutmeg.
SHAKE all ingredients with ice.
STRAIN back into shaker.
DRY SHAKE (without ice).
FINE STRAIN into ice-filled glass.
Garnish with dusting of nutmeg grated over cocktail.

Allergens:

Recipe contains the following allergens:

Milk (whole milk/full 3-4% fat) - Dairy
Egg (white & yolk) - Eggs

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

This vintage cocktail is literally a thickened alcoholic milkshake flavoured with cognac and rum. Yum!

View readers' comments

Variant:

Pre-heat milk, rum, cognac and sugar to turn this into a Hot Eggnog.

History:

Eggnog is a vintage Christmas libation, and George Washington, America's first President, famously made his own. It is traditionally made by whisking the egg yolks with sugar; separately stirring the milk, cream, rum and bourbon; and finally combining these two mixtures along with beaten egg white. This is best made in batches and is a faff. Our quick and easy single-serve version delivers on flavour, and if you seek a thicker consistency, then opt for cream in place of milk.

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 7 comments for Eggnog.
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Chris Dimal

25th July 2023 at 16:16

Much better Egg Nog than the others. Just rich enough, and does not need cream. The rum truly ensures a wonderful, delightful dryness.

Niccolò Murtas

14th February 2023 at 18:41

Fellow discerning drinkers,

Do you have any suggestions on how to include absinthe in such a marvelous mixture?

Egg McKenzie

15th January 2023 at 21:20

eggceptional

Two Hands, One Drink

31st December 2021 at 17:14

I worked hard this year to come up with my own shaken EggNog recipe, since I was tired of making batches of the drink only to find I was the only one who liked it. :) My recipe is similar to this, though I do a dry shake instead of this reverse dry shake you have here (6 in one...). My personal innovation, that adds flavor, and helps with the emulsification is to add a half whole cinnamon stick, and half whole nutmeg nut to the shaker - even for the dry shake. They can be reused too.

George Curtis

22nd April 2021 at 04:17

What do you think of adding 1/4 tsp vanilla extract? Would you recommend it?

Simon Difford

22nd April 2021 at 06:54

Sure. Or even sub some of the sugar syrup for vanilla syrup.

Mark Artis

31st December 2020 at 22:18

Rum, cognac, bourbon?

Rob Alderson

30th December 2021 at 06:03

I don't have Havana or Cognac in my drinks cabinet, Captain Morgan's Spiced Rum & Aldi brand Brandy sub in for the others & the drink tastes fantastic to me.

CHRIS ELLIOTT

26th December 2020 at 06:58

Interesting how the Egg-Nog recipe changes when you log into the Diffords web-site. The "Guest" recipe is Cognac & Rum. When you log in, it becomes Courvoisier V.S. & Diplomatico Reserva Rum.

Simon Difford

26th December 2020 at 10:03

Hi Chris. When you log-in the brands in recipes change according to what you put in "Your ingredients". If you have several brands of one spirit (e.g. cognac) in Your ingredients then we display the brand you most recently added. If you remove products from Your ingredients then the brand displayed in cocktails revert to our recomendations.

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