Clyde Common's Better Eggnog Recipe on Food52

Photo by Mark Weinberg

Test Kitchen-Approved

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

Prep time 4 hours
Serves many (makes about one gallon)

Ingredients

12 eggs
2 ¹/₄ cups superfine sugar
12 ounces añejo tequila
15 ounces Amontillado sherry
36 ounces whole milk
24 ounces heavy cream
1 dash Freshly grated nutmeg for garnish

In This Recipe

Tools

Set a Timer

Directions

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.

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goodTasha
epicharis
ifjuly
Katie Sytsma

Review

I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.

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5 Reviews

goodTasha December 29, 2017

I try a new Egg Nog every year. Never again. This is it.

epicharis November 5, 2017

This is going to sound like heresy, but we made this last year with cashew milk and Swerve confectioners (a brand of powdered erythritol) and---we preferred it to the original. I know, I know. But it was so good and best of all we felt like we could drink it without our stomachs aching. I strongly recommend this substitution to anyone who's curious but blanching at the thought of so much sugar and dairy.

epicharis December 25, 2015

This is a revelation. We love it and some alleged eggnog-haters in our house can't get enough. Thank you for a new Christmas tradition.

ifjuly December 17, 2015

Made this last year and really enjoyed it as a solution to traditional nog's cloying aspect. Just wondering though, how long does it keep? I'd like to know in the future how far in advance I can make it (so I can leave last minute stress for cookie decorating!).

Katie S. December 21, 2014

This was fantastic. Never going back to rum in my nog again. Cheers!

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Clyde Common's Better Eggnog