Jeffrey Morgenthaler’s Egg Nog Recipe


Making Jeffrey Morgenthaler’s egg nog recipe on Christmas day has become something of a tradition at Imbibe. We love the boldness of the nutmeg—use freshly grated if you can—against the creaminess of the milk-egg-heavy cream base. Añejo tequila and plenty of amontillado sherry give it a seriously delicious, boozy backbone.

12 large eggs
18 oz. granulated sugar
12 oz. añejo tequila
15 oz. amontillado sherry
36 oz. whole milk
24 oz. heavy cream
3 tsp. freshly grated nutmeg
Tools: blender or stand mixer
Glass: punch
Garnish: freshly grated nutmeg

In a blender or stand mixer on low speed, beat eggs until smooth. Slowly add nutmeg, and sugar until incorporated and dissolved. Slowly add sherry, tequila, milk and cream. Refrigerate overnight and serve in small chilled cups. Dust with fresh nutmeg before serving. Makes 1 gallon.

Jeffrey Morgenthaler, Clyde Common, Portland, Oregon