Not just eggnog: 5 other delicious drinks made using eggs

Eggnog tends to steal the spotlight whenever egg-based drinks come up. Creamy, festive, and unapologetically indulgent, it has become the poster child for eggs in a glass. But long before eggnog became a holiday staple, cultures across the world were already whisking eggs into drinks for warmth, strength, digestion, or pure comfort.

Eggs add body, silkiness, and a gentle richness that milk or cream alone can’t achieve. When handled correctly, they don’t taste “eggy” at all. Instead, they turn drinks velvety, nourishing, and surprisingly easy to sip. Scroll down for five lesser-known but deeply loved egg-based drinks that prove eggnog is just the beginning...

Rompope is often described as eggnog’s Latin cousin, but that hardly does it justice. This traditional Mexican drink dates back to convent kitchens, where nuns created it using egg yolks, milk, sugar, cinnamon, vanilla and sometimes almonds. The result is thicker, richer, and more custard-like than eggnog.

Rompope is usually served chilled and sipped slowly. It has a dessert-like quality, almost like drinkable kheer with a hint of warmth from spices. In Mexican households - it’s often homemade and gifted during festivals and family gatherings. What makes rompope special is its balance: indulgent but not heavy, sweet but not cloying. It’s comfort in liquid form.

Advocaat looks more like a dessert than a drink. Thick, glossy, and bright yellow, it’s made with egg yolks, sugar, and brandy, gently heated until it reaches a custard consistency. In fact, in many European countries, advocaat is eaten with a spoon rather than drunk.

That said, it’s still very much considered a beverage - one that sits somewhere between a drink and a pudding. Traditionally served during winter or festive occasions, advocaat is rich, warming, and deeply satisfying. Its texture comes entirely from eggs. No flour or thickeners, just careful cooking and patience. The taste is smooth, slightly boozy, and surprisingly elegant.

Before cocktails became flashy, there was the flip. Flips were popular in England and colonial America as early as the 1600s. They were made by mixing beer or spirits with sugar and a whole raw egg, then heating the mixture using a red-hot iron. The heat created foam, thickened the drink, and mellowed the alcohol.

Modern flips skip the iron but keep the egg. Today, a flip usually includes a spirit, sugar, spices, and a whole egg shaken until frothy. The result is creamy, airy, and surprisingly light on the palate. Flips are proof that eggs have long been used not just for nutrition but for texture and pleasure.

Vietnamese egg coffee is one of the most unexpected uses of eggs in a drink - and one of the most delicious. Egg yolks are whipped with sugar and condensed milk until thick and foamy, then gently spooned over strong, hot coffee. The heat of the coffee lightly cooks the egg foam, creating a custard-like topping that slowly melts into the drink.

The taste is rich and comforting, almost like tiramisu in a cup. There’s no eggy flavour, only sweetness and depth. Born during milk shortages, egg coffee became a signature rather than a compromise. It’s indulgent without being heavy and surprisingly balanced.

Posset started as a hot medicinal drink in medieval England. Milk was heated and mixed with ale or wine, causing it to curdle slightly and thicken. Over time, eggs were added to enrich it further.

Modern possets are smoother and closer to a drinkable custard, flavoured with citrus, spices, or honey. They’re usually served warm and sipped slowly, especially during cold weather.
What makes posset interesting is how eggs transform simple ingredients into something deeply soothing. It’s not flashy, but it’s timeless.