It seems like there are a million different Egg Nog recipes out there, and they’re almost all pretty labor intensive. Lucky for you, this version from Jeffrey Morgenthaler, bar manager at Clyde Common in Portland, OR, is a snap to make. All you need is a blender (preferably not an industrial one like a Vitamix, because the heat it puts out can cook the eggs), a few basic kitchen staples, brandy, rum, and a few hours for it to chill in the fridge.
Makes 2 servings.
|2 large eggs|
|3 oz (by volume) superfine or baker’s sugar|
|0.5 tsp freshly-grated nutmeg|
|2 oz brandy|
|2 oz spiced rum|
|6 oz whole milk|
|4 oz heavy cream|
Preparation: How to make an Eggnog
- Beat eggs in blender for one minute on medium speed.
- Slowly add sugar and blend for one additional minute.
- With blender still running, add nutmeg, brandy, rum, milk and cream until combined.
- Chill thoroughly to allow flavors to combine and serve in chilled wine glasses or champagne coupes, grating additional nutmeg on top immediately before serving.