Eggnog is a consummate holiday drink, one many drinkers look forward to enjoying whenever the weather cools and the sun hides. Traditionally it’s made with spirits like brandy, rum or whiskey, but agave spirits are a delicious choice as well. An aged tequila will add nuance and complexity to an Eggnog, while differentiating it from the more familiar styles. San Francisco cocktail pioneer H. Joseph Ehrmann’s take on the classic concoction, the Añogo, blends añejo tequila with amontillado sherry for a nutty, buttery result.
Generally you’ll want to make the Eggnog mixture ahead of time, preferably the night before. Ehrmann even lets the mixture age in-house for three months before using it in his Añogo. “You’ll usually get nice citrus notes, which are highlighted by the toasted orange oils sprayed on the surface,” he says. “And the sherry notes add a buttery and nutty quality.” The resulting mixture is thick, rich and comforting, and Ehrmann also provides a few alternatives for dairy-free and lower fat options.
The Añogo recipe calls for 1 1/2 ounces of tequila—which would be the normal amount if serving it at a bar—but Ehrmann recommends punching that up to increase the baked agave flavors, not to mention the booziness, of the drink. If you add more than an extra half-ounce you’ll want to adjust the sherry proportions as well, adding a little more to balance the flavors and strength of the tequila.
- 1 1/2 ounces añejo tequila
- 1/2 ounce amontillado sherry
- 4 ounces eggnog base*
- Garnish: flamed orange peel
Add the añejo tequila, amontillado sherry and eggnog base* into a rocks glass over ice and stir well.
Garnish with a flamed orange peel.
*Eggnog base: In a stand mixer bowl fitted with the paddle attachment, beat 4 egg yolks until light in color. Slowly add 1/3 cup organic sugar and beat until completely dissolved. Add 2 cups whole milk, 1 cup heavy cream and 1 teaspoon freshly grated nutmeg, then stir to combine. Set aside in refrigerator and store until service. When serving, place 4 egg whites in a stand mixer bowl fitted with the paddle attachment (or in a chilled metal mixing bowl) and beat until soft peaks form. With the mixer still running, slowly add 1 tablespoon refined sugar and beat until stiff peaks form. Gently fold the egg white mixture into the main mixture.
For a lighter version, use half-and-half instead of heavy cream. For a nondairy version, whisk 1/4 cup almond butter into 3 cups unsweetened almond milk, instead of milk and heavy cream; or use 2 cups almond milk and 1 cup cooked oatmeal, then blend entire batch until smooth.
Raw Egg Warning
Consuming raw and lightly cooked eggs poses a risk of food-borne illness.