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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 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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Vaclav Alex Kyslik’s Avatar Vaclav Alex Kyslik
18th February at 22:50
Yes, that makes sense not to deviate from the original. But if you keep the sugar instead of a syrup, you better stick to the blender method. Anyway, have fun with testing it!
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