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!
Morgenthaler’s Eggnog
Spirit
Brandy · Rum
Cocktail family
Nog
Flavors
Creamy · Herbal · Rich
Makes
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.
Equipment
- Blender
Glass
Rocks
Garnish
Nutmeg