Cocktail & Other Recipes By Spirit Cognac & Other Brandy Cocktails

Spiced Eggnog

By
Samantha Hunter
Samantha Hunter
Samantha Hunter writes about culture and lifestyle, and works as a freelance copyeditor. She is the co-author and editor of "Cooking With Love."
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Updated 11/27/21
spiced eggnog cocktail in a wine glass with fresh nutmeg on top
Image: Jeffrey Morgenthaler

There are nearly as many Eggnog recipes as there are people to make them, which isn’t surprising considering the drink has been gracing glasses for a few hundred years. Ask your nearest bartender, friend or relative for their preferred version, and you’ll get an array of base ingredients (rum, bourbon, brandy) and techniques that range from hand-whisking eggs to throwing everything in a shaker with ice. This Spiced Eggnog recipe charts its own course, employing brandy, spiced rum and a blender.

Portland, Oregon, 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 two flavorful liquors. The idea behind this recipe, he says, is to elevate the drink "from something mundane to something more culinary." Fortunately, you can achieve that culinary result without too much effort.

Rather than separating the eggs, like many traditional Eggnog recipes call for, Morgenthaler beats whole eggs in a blender before adding the sugar and the liquid ingredients. This method saves time while still achieving the thick, rich consistency that you want. The only difficult part is patience, as you must let the Eggnog chill in the fridge before you drink it.

Ingredients

  • 2 large eggs

  • 3 ounces superfine sugar

  • 3 ounces brandy

  • 2 ounces Sailor Jerry spiced rum

  • 3/4 cup whole milk

  • 1/2 cup heavy cream

  • Gatrnish: nutmeg, freshly grated

Steps

Serves 2.

  1. Beat the eggs in a blender for 1 minute on medium speed.

  2. Slowly add the sugar and blend for 1 minute.

  3. With the blender still running, add the brandy, rum, milk and heavy cream and blend until combined.

  4. Transfer to a container and chill thoroughly to allow the flavors to combine.

  5. Serve in a chilled coupe or wine glass.

  6. Garnish with freshly grated nutmeg.

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of food-borne illness.