Are you a Discerning Drinker?
Join thousands of like-minded professionals and cocktail enthusiasts, receive our weekly newsletters and see pages produced by our community for fellow Discerning Drinkers.
Forum
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
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
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
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!
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!)