Egg Nog

This rich and spicy cocktail is popular during the holiday season in Europe and the USA. Each region has its own version and some use rum or whisky. The Egg Nog may also be served warm.

Egg Nog


  • 30ml

    Hennessy VSOP

  • 15ml

    Ron Zacapa 23

  • 1

    Tsp Sugar

  • 1


  • 120ml


  • 1

    Pinch Nutmeg (Garnish)

0 units of alcohol per serve


  • 1

    Brandy Balloon Glass

  • 1

    Ice Scoop

  • 1


  • 1

    Cocktail Shaker

  • 1

    Hawthrone Strainer

  • 1

    Fine Strainer

  • 1




  • Preparation
    1. Dry shake all ingredients in a Cocktail Shaker.
    2. Shake again with Ice.
    3. Strain into a Brandy Balloon.
    4. Granish with a Pinch of Grated Nutmeg.
  • Alcohol content

    Alcohol content: 17.6g per serve

Interesting facts

Although the origins of Egg Nog are somewhat uncertain, it’s believed to have originated in medieval Europe as a spiced wine called ‘Posset’. Over time, the recipe evolved to include eggs and cream, which eventually became the Egg Nog we know and love today.

History of the drink

Egg Nog is thought to have evolved in England in the 18th Century. It was originally made with wine or brandy, but later versions used milk and eggs. Egg Nog was brought to America by British colonists and quickly became a popular holiday drink.