Jeffrey Morgenthaler's Eggnog

Glass:

Serve in a Toddy glass

Ingredients:

[edit]

1 fresh	Egg (white & yolk)
1 1⁄2 oz	Superfine/Caster/Baker's special sugar (white)
1 oz	Cognac (brandy)
1 oz	Chairman's Reserve Spiced Rum
3 oz	Milk (whole milk/full 3-4% fat)
2 oz	Double cream / heavy cream

Prepare:

1. Select a TODDY GLASS.
2. Prepare garnish of grated nutmeg.

How to make:

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

Garnish:

9. Dust each cocktail with 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

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

• 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.