There are many competing theories on creating the best eggnog, and it’s tough to separate fact from fiction. If you have the patience, Alton Brown’s 3-week recipe from his website is an excellent example of the aged approach (although some suggest aging for a year!). Jeffrey Morgenthaler serves an añejo tequila version at his bar Clyde Common in Portland. The version below is more traditional and also comes from Morgenthaler. Try them all!
Ingredients
- 2 Eggs Whole
- 3 oz Bar Sugar – Confectionary or Superfine
- 2 oz Pierre Ferrand 1840 Cognac
- 1 oz Smith & Cross Navy Strength Jamaican Rum
- 1 oz Kraken Rum a Spiced Rum I Can Tolerate
- 6 oz Whole Milk
- 4 oz Heavy Cream
Method
- Beat eggs in blender for 1 minute at medium speed.
- Slowly add sugar and blend for an additional minute.
- With blender still running, add cognac, rum, milk, and cream until combined.
- Chill thoroughly to allow flavors to meld.
- You can decide to let this baby sit for a day, a week, a few months or, well – you get the picture.
- Serve in chilled glasses with fresh nutmeg on top and a cinnamon stick.
- Note: Morgenthaler’s recipe is a little on the sweet side.
- Try starting with 1 1/2 or 1 oz. of his recommended sugar and increase if desired.