Egg Nog
We’re big nog junkies ’round these parts, so we’ve tried many different recipes over the years. This one from legendary barman Jeffrey Morgenthaler is our favorite – delicious, complex, but not too fussy to make.
This recipe makes about 4-6 servings, and is perfect for scaling up. Once mixed up, you needn’t drink it all right away. In fact, it’ll get even better the longer you leave it in the refrigerator, up to at least a month and perhaps longer! The amount of alcohol in the recipe is more than enough to kill off any bacterial baddies that might hitch a ride in on the eggs.
Unlike many recipes, Morgethaler’s eggnog doesn’t call for nutmeg in the mix. It has a tendency to settle to the bottom of the vessel, and doesn’t really add much to the flavor of the drink (nutmeg is meant to be smelled more than tasted). Instead of putting it in the blender with the rest of the ingredients, save it and instead grate it over each drink as you serve it.
Ingredients
- 2 whole Egg
- 3 parts Granulated sugar or Brown sugar
- 2 parts Brandy
- 2 parts Spiced rum or Aged rum or Dark rum or Demerara rum
- 6 parts Milk
- 4 parts Heavy whipping cream or Sweet cream
Instructions
Beat the eggs in a blender for one minute, on medium speed (you can also whisk them in a bowl instead). Keep blending as you slowly add in the sugar, and then the remaining ingredients.
Chill thoroughly – at least 4 hours, better if overnight. Serve in any little glass you like, and garnish with fresh-grated nutmeg.
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- Egg Nog by Jeffrey Morgenthaler
Abbey Mears, Google Play Store 
