Brandy EggnogCocktail recipe
Rating
Microbadges
Lowball glass
Ingredients
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Cocktail Colin says:
The Brandy Eggnog is a delightful twist on the classic holiday treat, successfully balancing velvety milk and robust brandy with a touch of sweetness from the sugar syrup. The addition of egg white introduces a silky texture that complements the smoothness of the brandy, making it a festive choice that wraps warmth and comfort into each sip.
Method
How to make a Brandy Eggnog
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- Add the brandy, milk, sugar syrup and egg yolk into a cocktail shaker with ice and give it a good hard shake for 10-15 seconds
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- Strain into a lowball glass over a few ice cubes, sprinkle a touch of ground cinnamon as a garnish and serve
Your private tasting notes
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FAQ's
What is the best type of brandy to use for a Brandy Eggnog?
For Brandy Eggnog, it's recommended to use a high-quality VSOP (Very Superior Old Pale) or XO (Extra Old) brandy for a richer, smoother taste. However, feel free to use a brandy that suits your taste and budget.
Can I make a non-alcoholic version of Brandy Eggnog?
Yes, you can make a non-alcoholic version of Brandy Eggnog by substituting the brandy with a non-alcoholic spirit or a brandy-flavored syrup. Adjust the sweetness as needed, since non-alcoholic substitutes might vary in flavor intensity.
How can I make my Brandy Eggnog frothier?
To make your Brandy Eggnog frothier, ensure that you shake the egg white vigorously with the rest of the ingredients. You can also use a cocktail shaker to better aerate the mixture, achieving a frothier, creamier texture.
Is it safe to consume raw egg white in Brandy Eggnog?
Consuming raw egg white in drinks like Brandy Eggnog is generally considered safe, especially if you use pasteurized eggs. However, people with compromised immune systems, pregnant women, elderly, and young children should avoid raw eggs.
What food pairings work well with Brandy Eggnog?
Brandy Eggnog pairs wonderfully with rich, holiday-themed desserts like Christmas pudding, fruitcake, or gingerbread cookies. Its creamy, spicy flavors also complement savory dishes like roasted chestnuts or cured meats.
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