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Author Notes: This recipe comes from Jeffrey Morgenthaler of Portland's Clyde Common, and it's all we'll ever make over the holidays anymore. He smartly swaps Amontillado sherry and añejo tequila for the syrupy rums that normally shack up with eggnog’s requisite eggs and truckload of dairy. It’s smoky and it’s nuanced, and for both of these reasons it makes consuming a glass full of cream and raw eggs not feel like an exhaustive exercise.
A caveat: You will have to blend in batches. One full recipe will in no way fit in a standard blender, and while having such a large quantity of this sweet, spiked eggnog is a blessing from the heavens, it can also be a little scary when blitzed on high speed. —Kenzi Wilbur
Serves many (makes about one gallon)
- 12 eggs
- 2 1/4 cups superfine sugar
- 12 ounces añejo tequila
- 15 ounces Amontillado sherry
- 36 ounces whole milk
- 24 ounces heavy cream
- Freshly grated nutmeg for garnish
- In a blender or a stand mixer, beat the eggs until smooth, then slowly add in the sugar.
- Add in the rest of the ingredients save for the nutmeg, and blend until everything is incorporated. If you're using a blender, you'll have to do this part in batches. (My favorite way to blend this quantity of eggnog is in a big pot with an immersion blender.)
- Refrigerate overnight (or at least 4 hours) and serve in punch glasses with a little grated nutmeg over the top.
- This recipe is a Community Pick!
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