Portland, Ore., bar legend Jeffrey Morgenthaler takes his seasonal Eggnog seriously. “Even the crappy stuff from the grocery store I love,” he says. There’s nothing crappy about his rich twist on the drink, made with fresh eggs, whole milk, heavy cream and a mix of brandy and Sailor Jerry spiced rum. The idea behind his recipe, he says, is to elevate the drink "from something mundane to something more culinary."
This recipe originally appeared as part of “Not All Eggnogs Are Created Equal: 3 Recipes to Keep Close This Holiday Season.”
- 2 Large eggs
- 3 oz Superfine sugar
- 3 oz Brandy
- 2 oz Sailor Jerry spiced rum
- 6 oz Whole milk
- 4 oz Heavy cream
- Garnish: Grated nutmeg
Beat eggs in blender for 1 minute on medium speed.
Slowly add sugar and blend for 1 minute.
With blender still running, add brandy, rum, milk and cream until combined.
Chill thoroughly to allow flavors to combine.
Serve in chilled coupe or wine glass.
Garnish with grated nutmeg.