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Jeffrey Morgenthaler's Eggnog Image

Jeffrey Morgenthaler's Eggnog

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
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Simon Difford’s Avatar Simon Difford
18th February at 07:03
Just so many cocktails! I'll prioritise adding Clyde Common’s Tequila & Sherry Eggnog.
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Vaclav Alex Kyslik’s Avatar Vaclav Alex Kyslik
18th February at 14:02
No rush! It's true that J.M. does larger batch recipe,
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!)
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Simon Difford’s Avatar Simon Difford
18th February at 15:38
Many thanks, I look forward to experimenting. In the meantime, this is the single-serve recipe I have:
1 small egg
22.5 (by volume) or 19 grams (by weight) fine sugar
15 añejo tequila
20 amontillado sherry
45 whole milk
30 heavy cream
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