Eggnog

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

1. Milk + brandytop 15% of all pairs
   Smell alikemoderate
   Cooked together3,738 recipes

   Shared aroma: gamma-nonanolactone (coconut, sweet).

2. Egg + brandytop 17% of all pairs
   Smell alikemoderate
   Cooked together7,340 recipes

   Shared aroma: acetoin (butter, cream).

3. Egg + milktop 18% of all pairs
   Smell alikemoderate
   Cooked together88,785 recipes

   Shared aroma: 2-nonenal (fatty, green).

4. Milk + sugartop 18% of all pairs
   Smell alikelow
   Cooked together77,875 recipes

   Shared aroma: 2-nonenal (fatty, green).

5. Sugar + brandytop 19% of all pairs
   Smell alikelow
   Cooked together11,939 recipes

   Shared aroma: beta-damascenone (apple, rose).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs

Provide body and richness, giving the drink its creamy, thick texture.

Boiling water or milk

Thins the beaten eggs into a pourable drink and carries the flavours.

Sugar

Adds sweetness that balances the richness of the eggs.

Brandy or sherry

Adds aroma and a warming, boozy flavour to the drink.

The step that matters