Jeffrey Morgenthaler’s Eggnog Recipe

Name: Jeffrey Morgenthaler’s Eggnog Recipe
Yield: 10
Cuisine: American

RECIPE: Jeffrey Morgenthaler, Portland, Oregon

Photo: Jeffrey Morgenthaler

December 25, 2014

Making Jeffrey Morgenthaler’s eggnog recipe has become a holiday tradition at Imbibe. We love the boldness of the nutmeg—use freshly grated if you can—against the creaminess of the milk-egg-cream base. Añejo tequila and amontillado sherry give it a seriously delicious twist on more the more classically styled eggnog recipe.

Ingredients

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

Preparation

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.