Created by Jeffrey Morgenthaler, bar manager at Clyde Common in Portland, OR, this Egg Nog recipe uses an unconventional blend of añejo tequila and Amontillado sherry to great effect (makes one gallon).
|12 large eggs|
|18 oz (by volume) superfine or baker’s sugar|
|3 tsp freshly-grated nutmeg|
|12 oz anejo tequila|
|15 oz Amontillado sherry|
|36 oz whole milk|
|24 oz heavy cream|
Preparation: How to make a Clyde Common Egg Nog
- In a blender or stand mixer on low speed, beat eggs until smooth.
- Slowly add nutmeg, and sugar until incorporated and dissolved.
- Slowly add sherry, tequila, milk and cream. Refrigerate overnight and serve in small chilled cups.
- Dust with fresh nutmeg before serving.