No alcohol
Medium
Boozy
Jeffrey Morgenthaler's Eggnog
Measurements in:
Serves:
| 1 fresh | Egg (white & yolk) |
| 1 1/2 fl oz | Superfine/Caster/Baker's special sugar (white) |
| 1 fl oz | Cognac (brandy) |
| 1 fl oz | Spiced rum |
| 3 fl oz | Milk (whole milk/full 3-4% fat) |
| 2 fl oz | Double cream / heavy cream |
How to make
Glassware
Serve in a Toddy glass
Prepare
- Select a TODDY GLASS.
- Prepare garnish of grated nutmeg.
Method
- Use the serve number selector (below the ingredients) to set the number of serves you want in your pre-batch.
- BLEND eggs to beat for one minute with blender on medium speed.
- Gradually add sugar (measured by volume in a jigger) as you blend for another minute.
- Continue to blend while adding other ingredients.
- Refrigerate for at least several hours to chill.
- Serve in chilled glasses.
Garnish
- Dust each cocktail with freshly grated nutmeg.
Flavour Profile
Sweet
Medium
Dry/sour
Health & Nutrition
Alcohol content:
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
- 18.9 grams of pure alcohol
History
Adapted from a recipe created by renowned bartender Jeffrey Morgenthaler and shared on jeffreymorgenthaler.com
Review
This pre-batched recipe benefits from an extended chilling period to allow the flavours to meld. Your choice of spiced rum will greatly impact your Eggnog.
Gallery
A rye whiskey and maple syrup sour served short and straight-up. You'd perhaps have expected this cocktail to be more drawn out.
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I originally used pisco to augment the cognac/brandy, but pineapple rum sits more harmoniously with the other ingredients. A splash of fizz is an...
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Rich, flavoursome honey replaces sugar syrup in this delicious Daiquiri. The fuller your honey, the more flavoursome your rum should be.
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A cocktail that dates from the early 20th century, when it was made without egg white and served straight-up. However, this more contemporary...
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Fruity, yet spirit-forward. Looking at the ingredients, this cocktail should be very sweet. It is rich, but it is surprising how the dilution from...
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Comments & Discussion
just curious, how come the famous Clyde Common's Tequila-Sherry Eggnog (J.Morgenthaler) is not listed on Difford's? I think it's much better than the 'regular' ones. Cheers!
but he shared also a recipe for two, and I just divided it for one serve with a rich syrup instead of sugar,
so no blender is needed:
1 large egg
1.5 oz/40 ml rich syrup (instead of 37.5g sugar)
1 oz/30 ml añejo tequila
1.25 oz/ca 40 ml Amontillado sherry
3 oz/90 ml whole milk
2 oz/60 ml heavy cream
but I have adjusted the recipe for myself (a modern single serve version):
1 egg
30 ml Anejo Tequila
40 ml Amontillado Sherry
10 ml Rich Syrup
30 ml Heavy Cream
2 drops Saline solution
(Feel free to delete this if it's not needed. Thanks!)
1 whole egg and minimal alcohol,
oh no
Advokaat much superior, especially de Klok, try that instead, else any other made in either Netherlands or Flanders
😜
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