Name: Egg Nog
Ingredients: 6 egg yolks; 6 tablespoons powdered sugar; 1 quart milk; ½ pint French brandy

Why it works: Milk and brandy are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 3,738 recipes. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓

Egg Nog

Ingredients

6 egg yolks
6 tablespoons powdered sugar
1 quart milk
½ pint French brandy

Directions

Make the eggnog

In a bowl, beat the egg yolks until smooth.
Add the powdered sugar and mix well.
Stir in the milk and French brandy until combined.

Serve

Serve chilled.

Recipe from a historical cookbook (Internet Archive).

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.

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.

Milk + brandytop 15% of all pairs

Smell alikemoderate

Cooked together3,738 recipes

Shared aroma: gamma-nonanolactone (coconut, sweet).
Egg + brandytop 17% of all pairs

Smell alikemoderate

Cooked together7,340 recipes

Shared aroma: acetoin (butter, cream).
Egg + milktop 18% of all pairs

Smell alikemoderate

Cooked together88,785 recipes

Shared aroma: 2-nonenal (fatty, green).
Sugar + milktop 18% of all pairs

Smell alikelow

Cooked together77,875 recipes

Shared aroma: 2-nonenal (fatty, green).
Sugar + brandytop 19% of all pairs

Smell alikelow

Cooked together11,939 recipes

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

Sugar and milk 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

Egg yolks: Add richness and body, thickening the drink into a creamy texture.
Powdered sugar: Adds sweetness and dissolves easily into the yolks for a smooth texture.
Milk: Forms the liquid base that gives the drink its creamy, mild body.
French brandy: Adds aroma and flavor, with a warm, spirited note.

“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.