Jeffrey Morgenthaler's Eggnog

Serve in a Toddy glass

Ingredients:

[edit]

1 fresh	Egg (white & yolk)
1 1⁄2 oz	Caster/ Superfine/Baker's special sugar (white)
1 oz	Rémy Martin V.S.O.P. cognac
1 oz	Chairman's Reserve Spiced Rum
3 oz	Milk (whole milk/full 3-4% fat)
2 oz	Double cream / heavy cream

How to make:

1. Select a Toddy glass.
2. Use the serve number selector (below the ingredients) to set the number of serves you want in your pre-batch.
3. BLEND eggs to beat for one minute with blender on medium speed.
4. Gradually add sugar (measured by volume in a jigger) as you blend for another minute.
5. Continue to blend while adding other ingredients.
6. Refrigerate for at least several hours to chill.
7. Serve in chilled glasses, each garnished with a dusting of freshly grated nutmeg.

Allergens:

Recipe contains the following allergens:

• Egg (white & yolk) - Eggs
• Spiced rum - Nuts
• Milk (whole milk/full 3-4% fat), Double cream / heavy cream - Dairy

Strength & taste guide:

View readers' comments

• More Anytime cocktails
• More Christmas & Thanksgiving cocktails
• More Creamy (e.g. Dirty banana) cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.