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Jeffrey Morgenthaler’s Eggnog Recipe

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.


  • 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.

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