Why it works: Brandy and whisky work together. They rank in the top 6% of all ingredient pairs, and cooks put them together in 330 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Egg Nog
Ingredients
Directions
Beat the yolks of two dozen eggs very light.
Stir in as much white sugar as they dissolve.
Pour in two glasses of brandy gradually, to cook the eggs.
Add two glasses old whisky, one of peach brandy, two nutmegs, and three quarts rich milk.
Beat the whites to a froth and stir in the milk.
Nutrition, whole recipe (rough)
Counts 3 of 5 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Brandy | not in our table | 0 |
| Whisky | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
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.
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Brandy + whiskytop 6% of all pairsSmell alikemoderateCooked together330 recipes
Shared aroma: beta-damascenone (apple, rose).
-
Milk + nutmegtop 15% of all pairsSmell alikemoderateCooked together14,685 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
-
Brandy + nutmegtop 15% of all pairsSmell alikelowCooked together4,311 recipes
Shared aroma: linalool (floral, citrus).
-
Milk + brandytop 15% of all pairsSmell alikemoderateCooked together3,738 recipes
Shared aroma: gamma-nonanolactone (coconut, sweet).
-
Milk + whiskytop 17% of all pairsSmell alikemoderateCooked together287 recipes
Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Yolks add richness and body, while whites beaten to a froth add lightness.
- Milk
- Provides the liquid base and creamy texture of the drink.
- White sugar (in the method)
- Sweetens the yolks and balances the alcohol.
- Brandy
- Adds warmth and flavor to the base.
- Whisky
- Adds strong flavor and warmth.
- Nutmeg
- Adds a warm, spicy aroma.
The step that matters
Pouring in the brandy gradually. Adding the spirit slowly while beating keeps the yolks smooth and blended instead of clumping or separating, so the mixture stays uniform before the milk is added.
Swap the nutmeg
How well each one fits the dish's main ingredients (milk, egg, brandy, whisky):
- Cinnamonfits about as well
- Nutmegthe original
- Clovefits less well
- Gingerfits less well
Fit is the average pairing score against milk, egg, brandy, whisky. Candidates are from the same food group and used in at least 100 recipes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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