“Here, see if you can make me something with this”, the liquor rep taunted as he dropped a bottle of aquavit on the bar. If there’s one thing you should know about me, it’s that I don’t really work that well under pressure. I try, but it literally takes me weeks to come up with a new drink that I’m happy with. Maybe I’m slow, maybe I’m a perfectionist, doesn’t matter: I hate it when I have to work under pressure.
So I was especially vexed when this particular wiseass handed me a bottle of aquavit. For those of you who don’t know, is a traditional Scandinavian liquor flavored with caraway and - typically - other herbs such as fennel and anise. It’s delicious, but it’s unique and isn’t known for its superb mixability.
However, I knew the liquor boob was insinuating that I might not be able to rise to the challenge, so I whipped this up (after about three false starts). A small handful of visitors to the bar at Clyde Common have suggested that it might be one of the best drinks I’ve come up with so far, but I’ll let you be the judge of that. I just think it tastes delicious.
1 oz aquavit
1 oz applejack
¾ oz sweet vermouth
¼ oz yellow Chartreuse
1 dash Angostura bitters
Stir ingredients with ice and strain into a chilled cocktail coupe. Garnish with a large twist of lemon peel and serve.
My problem with homemade tonic water has always been a flavor profile that was too esoteric for the general audience. This recipe takes some of the positive qualities people have come to understand from commercial tonic water and updated them with fresh ingredients.
One question I'm often asked is "Do you have any drink-related book recommendations?" Well, funny you should ask, I've compiled a list of the ten books every professional bartender or home mixologist should own. I keep every one of these close at hand and have read most of them several times. I suggest you do the same.
The problem with living in Oregon is the absence of little wooden shacks by the sea that sell cases of fresh ginger beer stacked on back porches. But with some readily-available ingredients, a recipe I've been revising for several years - and a few free minutes - I can easily transport myself to a little fishing boat on the ocean as I sip a Dark and Stormy made with fresh, house-made ginger beer.
It's always mojito season somewhere, so this advice is timely in your area about half the year. Wether you're making them or simply enjoying them, this advice will help you look like a pro in no time at all.
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You'll get a lot of snarky advice on this site about how to make a proper drink, but if you ever need to know what not to do, this is the video for you.
Not to be confused with the Spanish wine-and-fruit-based alcoholic beverage sangria, sangrita (meaning "little blood") is a traditional accompaniment to a tequila served completo; a non-alcoholic sipper that cleanses the palate between fiery doses of agave.
The world of booze can be mystifying to people that don't work in bars or around alcohol all the time. I hear a lot of assumptions about the industry I'm in that are - much like 90% of what you hear in bars - completely false. Here are a few you've probably heard yourself.
The debate rages on: Should we try to look cool and crack open the Boston shaker or be tidy professionals and use the Hawthorne strainer the way God intended? Be sure to leave your two cents in the comments section.
The traditional garnish for a Pisco Sour is a couple of drops of bitters in the foam, but I've never been particularly impressed with the way these few paltry drops of bitters sat in their little egg-white mattress and didn't play along with the rest of the drink. I envisioned a Pisco Sour with a uniformly-distributed bitters-scorched foam: slightly crisp as the fire burnt the sugars, and slightly warm as the foam insulated the rest of the frosty cocktail from the heat. A pisco creme brulée in a glass!
I get so many visitors looking for tips on how to write a bartending resume that I thought I should finally post a tutorial on how to write your own. Click the headline to read more.
I always love showing up to a party with a gallon jug of pre-mixed margaritas, so I've decided to share my recipe. This margarita recipe is the perfect blend of strong, sweet, and sour. But be warned: this recipe packs a serious punch.
There isn't much I can say about this video that hasn't been said already. If you've read anything I've written about cocktails, you'll understand why this video symbolizes everything wrong with the state of bartending in America today. Watch and learn, but be warned: this one isn't for the feint of heart.
About Me
My name is Jeff Morgenthaler and I'm the head bartender at Clyde Common in Portland, Oregon.
I'm 37, I've been tending bar since 1996 and writing about it since 2004. Mixing drinks has become something of a passion for me in recent years, and I strive to elevate the experience of having a drink from something mundane to something more culinary.
The writing I do here is intended as a work in progress. My recipes are like my opinions: they are constantly being revised and refined as I work them through my mind and my fingers. Comments and participation are encouraged, so please don't feel the need to tread lightly here.
I repost this every year about this time, because I’m a man on a mission. You see, I love egg nog, but I can’t stand the thick, gelatinous goop they sell at the grocery store. Even if you were to cut it with alcohol, it’s still so overly-pasteurized and full of preservatives that it would be anything but enjoyable to slug down at a Christmas party. So I set about concocting the simplest, tastiest Egg Nog recipe I could, and here’s what I came up with.
In terms of cocktail history, Egg Nog is nothing more than a brandy or rum (or both) flip made with the addition of cream or milk. The 1862 Bar-Tender’s Guide by Jerry Thomas calls for a nog made up of a tablespoon of bar sugar, a tablespoon of water, a whole egg, cognac, rum and milk, shaken and strained, with some nutmeg grated on top. The problem I have with Thomas’ recipe is all the extra water that comes from the melting of the ice, not to mention that extra half ounce he calls for. Watery egg nog, anyone? Yeah, no thanks.
So I did a lot of research, in cookbooks and on the web, and tried a bunch of different recipes and methods. Some called for cooking the eggs into sort of a custard, but that’s a heck of a lot of work and results in a thick glop. Others required separating the eggs, beating them independently, and folding them together. But again, it’s thick and I’m lazy.
This is the recipe I devised. It can be made in just about any home or bar, since the ingredients are fairly simple. It can be done entirely in a blender, so there are no whisks or beaters or rubber spatulas or stovetops needed. It yields two healthy servings, so you can easily multiply it to serve more. It doesn’t use a ton of heavy cream, so it’s fairly light. In other words, it’s practically perfect.
2 large eggs
3 oz (by volume) granulated sugar
½ tsp freshly-grated nutmeg
2 oz brandy
2 oz spiced rum (I use Sailor Jerry’s)
6 oz whole milk
4 oz heavy cream
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.
One note about blenders. This recipe works great in home blenders, but the commercial models are designed to heat whatever they’re blending, which can result in scrambled eggs by the time you get around to the sugar. If you’re using a Vita-Mix or similar commercial blender, cut that initial blend time down to a quarter minute or so.
Comments
55 Responses to “Egg Nog”
24 Nov 2006 at 2:26 pm 1. Karen Pritchard
Thank you, Jeffery! We found your eggnog recipe on line and made it last night, the drinks were amazing!
11 Dec 2006 at 6:09 pm 2. Mr. Chipshot
We made the eggnog tonight. It was as good as I have ever tasted. As light as a cloud. It has the right amounts of everything. Simplicity is the secret. Can hardly wait to try the Margarita recipe! Thank you!
20 Dec 2006 at 10:30 pm 3. canary
I’m so excited to make this for our family christmas dinner - thanks for putting your recipes out here. (so, any chance el vaq will be back to the lovely nog instead of “hot buttered rum!!” this friday? hint hint…)
Yes, we will be featuring egg nog every night through the end of the year at El Vaquero. I promise!
25 Dec 2006 at 7:15 pm 5. Mad Jack
I cut the sugar by 2/3 and served this with Christmas dinner. I believe that a new family tradition has begun. Thank you very much for your generosity in sharing this excellent egg nog recipe.
I rate this five stars out of five.
02 Jan 2007 at 6:40 pm 6. canary
reporting back that the nog was a definite hit with family. i toned it down on the alcohol b/c no need to encourage certain family drunkenness, but it was delicious.
I made your egg nog for my New Year’s Eve party and it was a big hit — nobody drank much of anything else all night.
My batch was tweaked slightly for our tastes and supplies: less sugar, plain rum plus spices instead of spiced rum.
I’ve always loved the _flavor_ of store bought egg nog, but like you said, it’s so thick it’s almost undrinkable. I’d also always assumed that it was difficult and time consuming to make such a delicious beverage, but you proved me wrong.
[...] Although I can’t stomach the grocery store variety any longer, when I put together this light, fresh, mildly-boozy version, I was hooked all over again. [...]
[...] Jeffrey Morgenthaler - This is a new edition to my feed reader. It’s blog written by bartender Jeffrey Morgethaler that has many delicious drink recipes as well as some great articles on bar tending and bar life. [...]
19 Nov 2007 at 1:18 pm 10. Jessa
I finally made the egg nog this weekend and it was divine! I had to do a bit of searching to find the Sailor Jerry’s spiced rum, but it was so worth it. *This* is how egg nog is supposed to taste.
Remember all the hoopla last year about aging egg nog? I think I can save some for New Year’s… but a pint or so will have to be sacrificed this thanksgiving!
I do remember all the hoopla last year, McAuliflower, but I still haven’t been brave enough to go through with it. I mean, I understand why this isn’t going to go bad, but still the idea of aging raw eggs is difficult for me.
I’ll have to sock a stash of this away this year and just see what happens. I’ll be sure to post my findings here.
17 Dec 2007 at 3:25 pm 19. Anners
I am going to horrify all of the purists, but I substituted Triple Sec for the rum (can’t abide the stuff, unfortunately) and it was very delicious! The hint of orange actually complemented the nutmeg very nicely.
31 May 2008 at 4:23 pm 20. Josh
This was rather a good recipie. My only reccomendation would be to cut the sugar just slightly, but that’s largely a matter of taste.
Just served this at my “Home Made Monster Movies” Screening for Halloween. It was a hit. Thanks!
Just wanted to add that I only have a mini blender, so the first batch began to overflow when I was adding the add 8oz milk. Easily solved by transferring to larger vessel and shaking the milk in - but it turns out I liked the drink a lot more in the higher octane version, with just about 2 oz milk and 2 oz cream. Certainly not for everyone, but if you’re a straight liquor drinker like me you might enjoy the kick like I did.
It’s probably a testament to the balance of JM’s recipe that one reader can subtract a little sugar here, another mix in some orange there, and I can substitute wood grain paint thinner and varnish, all to happy results.
Use the in-shell pasteurized eggs for this if you’re serving someone who may be at higher risk for salmonella infection.
Pasteurization is the ONLY guarantee that the eggs are safe for children, elderly, pregnant women or someone who has an illness that weakens the immune system.
Thanks, BethAnne, you’re totally right. However, that comment smells spammy to me. I’m going to allow it regardless, but I’m giving you the eyeball.
14 Nov 2008 at 12:21 pm 25. Matt
Jeff, I’ve been reading your blog for a while and I am a big fan. I’m one of the few college students trying to rise above the vodka/Mt. Dew and rum/Coke fixation of my peers. I’m thinking I might make this for the fam at Thanksgiving or Christmas.
What would be a good moderately priced brandy to use? As a college student I am already more than familiar with Sailor Jerry’s.
Matt - Thanks for reading! I wouldn’t recommend mixing egg nog anything less than the Remy-Martin XO, and at $130 a bottle it should work nicely with your college budget.
But barring that, I would think a decent French or California brandy should work just fine. I’ve even used El Presidente in this recipe and it’s turned out great.
Speaking as an experienced, um, editor: delete the word “practically” from the last line before you list the ingredients. The rum can stay. Kthxbai. ;)
Just made a batch…fabulous stuff!! I am a fan of the thickness you get with beaten egg whites. My normal nog is better spooned than sipped (I whip the cream too).
For convenience though, this one can’t be beaten, and great flavor to boot. I love that you can do the whole thing in the blender.
I substituted Diplomatico Reserva for spiced rum. Good stuff.
Sorry to skew the discussion onto a tangent, but I’m curious about the industrial blender note. Do they just run so fast that they end up heating the ingredients? Surely there’s no heating element?
Okay, okay, fine. I would think this should turn out fine with a decent, inexpensive bottle of E&J or Christian Brothers brandy. And if you’re on a budget, be sure to check out your liquor store’s selection of half bottles - just be sure to do the math before you leave for the store and be certain that you’re getting enough.
Better?
25 Nov 2008 at 6:54 pm 36. Kyle
Thank you Mr. Morgenthaler, I will be sure to try the recipe now that I have some direction!
28 Nov 2008 at 1:55 pm 37. Sam
Mr. Morgenthaler
You had mentioned last year that you planned on making a batch of this egg nog and aging it, despite your reservations because of the raw eggs. Did you ever do so?
I’m just wondering because I feel similarly. *Technically*, it seems like it’d be alright because of the alcohol, but I’d rather hear about somebody else (whose opinions on anything alcohol-related I trust immensely) and their success with it before I go ahead and risk it.
I can’t imagine how anyone has ever successfully been able to age egg nog, as I’ve tried but can’t seem to let it sit for more than a day or two before drinking it all.
So, no, I didn’t get a chance to age it this year, sorry to disappoint.
03 Dec 2008 at 8:50 am 39. Rafe
Wow.
From the first taste, I was floored. The moment I licked the back of the spoon after mixing the drink…whoa. Its like no other egg nog I’ve had. Its rich, fresh, and downright awesome.
I just finished my first try at this recipe, and I was very, very impressed. I’ve been a bit of an egg nog fanatic all my life, but only in the last 14 months have I ventured out past the store-bought variety and attempted to make it myself. I started with the Alton Brown version, and it was so damn good that I just didn’t try anything else.
Until today, when I found your site.
I have a new favorite recipe, because it’s 75% easier than the Alton Brown recipe! I made a half-batch, because my wife doesn’t do egg nog, and my blender is a small Hamilton Beach Personal Blender that can’t handle more than 12 total ounces of beverage.
I must say, this is a great recipe, but I’ll dial back the amount of booze and sugar next time. It was a bit hot, and just slightly too sweet for me. Excellent that it can be made in one vessel, however, and I love it!
18 Dec 2008 at 10:24 am 41. Jen
Hi Jeffrey,
As one who does not own a blender, do you think I could make this using an immersion blender, with good results? Or, just whisk the hell out of it?
Jen - I think an immersion blender would work just fine. Just be sure that you get those eggs blended smooth and your sugar incorporated completely before adding the booze.
20 Dec 2008 at 12:29 pm 43. Susan
Another thought on raw eggs…would the alcohol sterilize any germs that occur? Granted, you still wouldn’t give this to kids or pregnant women…
20 Dec 2008 at 1:11 pm 44. Shauna
Jeffrey,
I LOVE egg nog, but I don’t drink alcohol ever and the store bought stuff is too thick. I usually add plain milk to thin it out, but then the taste is compromised. Anyway, I couldn’t even find egg nog at Walmart the other day! So I thought I’d try to make some. Everyone is raving about your recipe, so I wanted to try it, but I’m also pregnant. Is there a way to tweak the recipe so that it still has the great egg nog taste without alcohol or raw eggs? I know it’s a long shot and then it won’t be the same, but I just want a good egg nog!
Thanks,
Shauna
I work in a small airport bar and don’t get the chance to make many fresh good cocktails, thanks to my limited selection of ingredients. But by gum, I’ve got all the ingredients for this eggnog, right down to the pasteurized eggs! I made a batch for a Christmas party last year, and it was very well received. And a sample batch for the boss went over well enough for him to give me the OK on serving a drink with raw eggs. I’m working Christmas day, and I’ll be making this our special that day. I’ll report back afterwards on whether it sold by the pitcher-full, or if my clientele couldn’t be budged from their Bud Light and Jack-n-Coke. :)
Any sales tips?
24 Dec 2008 at 5:32 pm 47. Katje
Thanks for sharing this recipe! I was looking for a quick small batch version of nog, and this fit the bill perfectly. It’s chilling right now, although of course I had to have a bit of a taste… fantastic! Merry Christmas!
I tried this today for family and friends - Appleton’s rum, a randomly-chosen brandy (not been a brandy drinker before now, but I think I’m a convert!). Good, good stuff, thank you!
Lacking a blender, I used an electric eggbeater, which worked well enough. I also cut the sugar down by about 1/3, and it was still very tasty.
I think I’ve been spoiled for the storebought stuff now. I should also scrounge up a blender, I guess!
26 Dec 2008 at 10:02 pm 49. BethAnne
Spammy? I don’t quite get you I’m afraid. But you can eyeball me if you want! ;-)
I don’t mean to sound preachy, but I have a healthcare background and now work in the food safety arena. Foodborne illness is often preventable with safe practices.
Most people don’t know pasteurized shell eggs are available and I think they’re great for certain at-risk groups.
26 Dec 2008 at 10:06 pm 50. BethAnne
BTW, that daiquiri video — I shared it with my colleagues. Sadly, it’s hilarious.
I absolutely hate it when someone sends me a box full of sex toys in the mail. Sure, it might sound like fun to some of you (you know who you are), but receiving a big box of free sex is much more trouble than it’s worth. Believe me. So I get a [...]
24 Nov 2006 at 2:26 pm 1. Karen Pritchard
Thank you, Jeffery! We found your eggnog recipe on line and made it last night, the drinks were amazing!
11 Dec 2006 at 6:09 pm 2. Mr. Chipshot
We made the eggnog tonight. It was as good as I have ever tasted. As light as a cloud. It has the right amounts of everything. Simplicity is the secret. Can hardly wait to try the Margarita recipe! Thank you!
20 Dec 2006 at 10:30 pm 3. canary
I’m so excited to make this for our family christmas dinner - thanks for putting your recipes out here. (so, any chance el vaq will be back to the lovely nog instead of “hot buttered rum!!” this friday? hint hint…)
21 Dec 2006 at 3:58 am 4. Jeffrey
Yes, we will be featuring egg nog every night through the end of the year at El Vaquero. I promise!
25 Dec 2006 at 7:15 pm 5. Mad Jack
I cut the sugar by 2/3 and served this with Christmas dinner. I believe that a new family tradition has begun. Thank you very much for your generosity in sharing this excellent egg nog recipe.
I rate this five stars out of five.
02 Jan 2007 at 6:40 pm 6. canary
reporting back that the nog was a definite hit with family. i toned it down on the alcohol b/c no need to encourage certain family drunkenness, but it was delicious.
06 Jan 2007 at 2:53 pm 7. Brandon
I made your egg nog for my New Year’s Eve party and it was a big hit — nobody drank much of anything else all night.
My batch was tweaked slightly for our tastes and supplies: less sugar, plain rum plus spices instead of spiced rum.
I’ve always loved the _flavor_ of store bought egg nog, but like you said, it’s so thick it’s almost undrinkable. I’d also always assumed that it was difficult and time consuming to make such a delicious beverage, but you proved me wrong.
Thanks much!
06 Jul 2007 at 2:36 pm 8. Jeffrey Morgenthaler » My Top Ten Favorite Drinks
[...] Although I can’t stomach the grocery store variety any longer, when I put together this light, fresh, mildly-boozy version, I was hooked all over again. [...]
16 Jul 2007 at 1:12 pm 9. My 10 Favorite Blogs
[...] Jeffrey Morgenthaler - This is a new edition to my feed reader. It’s blog written by bartender Jeffrey Morgethaler that has many delicious drink recipes as well as some great articles on bar tending and bar life. [...]
19 Nov 2007 at 1:18 pm 10. Jessa
I finally made the egg nog this weekend and it was divine! I had to do a bit of searching to find the Sailor Jerry’s spiced rum, but it was so worth it. *This* is how egg nog is supposed to taste.
19 Nov 2007 at 1:41 pm 11. Rick
Jeffrey,
What rum / concoction would you recommend as a sub for the spiced rum?
19 Nov 2007 at 1:49 pm 12. Jeffrey Morgenthaler
Rick
I’ve used Lemon Hart to fine results, but I would recommend cutting the amount down to 1½ ounces.
I could also see using Pyrat XO, Appleton Estate V/X or Mt. Gay Eclipse.
19 Nov 2007 at 6:02 pm 13. Rick
Highly approve! Damn this is good.
19 Nov 2007 at 6:05 pm 14. Jeffrey Morgenthaler
Rick, you never cease to amaze me. You’ve really just made a batch? I didn’t think anyone actually tried these recipes…
19 Nov 2007 at 6:28 pm 15. Rick
Of course! You don’t go around to other cocktail blogs and make the drinks?
Plus, I’ve been itching for egg nog lately and hadn’t made a batch until today.
I ended up using Bacardi 8 for the rum. I think I’ll try it with the Lemon Hart, though all I have now is the 151 …
19 Nov 2007 at 6:57 pm 16. Jeffrey Morgenthaler
You know I make the rounds and try out the drinks, Rick. Well, most of the time, anyway.
I think Bacardi 8 is a good choice. Whatever you do, kids, don’t use a white rum for this one.
19 Nov 2007 at 8:52 pm 17. McAuliflower
Remember all the hoopla last year about aging egg nog? I think I can save some for New Year’s… but a pint or so will have to be sacrificed this thanksgiving!
20 Nov 2007 at 11:07 am 18. Jeffrey Morgenthaler
I do remember all the hoopla last year, McAuliflower, but I still haven’t been brave enough to go through with it. I mean, I understand why this isn’t going to go bad, but still the idea of aging raw eggs is difficult for me.
I’ll have to sock a stash of this away this year and just see what happens. I’ll be sure to post my findings here.
17 Dec 2007 at 3:25 pm 19. Anners
I am going to horrify all of the purists, but I substituted Triple Sec for the rum (can’t abide the stuff, unfortunately) and it was very delicious! The hint of orange actually complemented the nutmeg very nicely.
31 May 2008 at 4:23 pm 20. Josh
This was rather a good recipie. My only reccomendation would be to cut the sugar just slightly, but that’s largely a matter of taste.
Thanks Jeffrey!
01 Jun 2008 at 11:10 am 21. Jeffrey Morgenthaler
Thank you, Josh!
26 Oct 2008 at 11:03 pm 22. Bob C.
Just served this at my “Home Made Monster Movies” Screening for Halloween. It was a hit. Thanks!
Just wanted to add that I only have a mini blender, so the first batch began to overflow when I was adding the add 8oz milk. Easily solved by transferring to larger vessel and shaking the milk in - but it turns out I liked the drink a lot more in the higher octane version, with just about 2 oz milk and 2 oz cream. Certainly not for everyone, but if you’re a straight liquor drinker like me you might enjoy the kick like I did.
It’s probably a testament to the balance of JM’s recipe that one reader can subtract a little sugar here, another mix in some orange there, and I can substitute wood grain paint thinner and varnish, all to happy results.
14 Nov 2008 at 8:28 am 23. BethAnne
Use the in-shell pasteurized eggs for this if you’re serving someone who may be at higher risk for salmonella infection.
Pasteurization is the ONLY guarantee that the eggs are safe for children, elderly, pregnant women or someone who has an illness that weakens the immune system.
14 Nov 2008 at 8:32 am 24. Jeffrey Morgenthaler
Thanks, BethAnne, you’re totally right. However, that comment smells spammy to me. I’m going to allow it regardless, but I’m giving you the eyeball.
14 Nov 2008 at 12:21 pm 25. Matt
Jeff, I’ve been reading your blog for a while and I am a big fan. I’m one of the few college students trying to rise above the vodka/Mt. Dew and rum/Coke fixation of my peers. I’m thinking I might make this for the fam at Thanksgiving or Christmas.
What would be a good moderately priced brandy to use? As a college student I am already more than familiar with Sailor Jerry’s.
14 Nov 2008 at 2:33 pm 26. Jeffrey Morgenthaler
Matt - Thanks for reading! I wouldn’t recommend mixing egg nog anything less than the Remy-Martin XO, and at $130 a bottle it should work nicely with your college budget.
But barring that, I would think a decent French or California brandy should work just fine. I’ve even used El Presidente in this recipe and it’s turned out great.
Good luck!
14 Nov 2008 at 3:04 pm 27. Eugenia
Speaking as an experienced, um, editor: delete the word “practically” from the last line before you list the ingredients. The rum can stay. Kthxbai. ;)
16 Nov 2008 at 1:12 pm 28. Tiare
Seems like i`m late to the party..
After all this reading i`m convinced i got to try this egg nog. Thanks for the recipe, it looks great!
16 Nov 2008 at 6:13 pm 29. sku
Just made a batch…fabulous stuff!! I am a fan of the thickness you get with beaten egg whites. My normal nog is better spooned than sipped (I whip the cream too).
For convenience though, this one can’t be beaten, and great flavor to boot. I love that you can do the whole thing in the blender.
I substituted Diplomatico Reserva for spiced rum. Good stuff.
19 Nov 2008 at 1:55 am 30. Emma
Hello,
Apparently Lynn loves this stuff, we will be making it properly at the weekend and will send pics of us before and after.
x
19 Nov 2008 at 2:05 am 31. Jeffrey Morgenthaler
Thanks, everyone! I eagerly anticipate your results. Please be sure to come back and leave a full report!
24 Nov 2008 at 1:07 pm 32. seriousdarious
Sorry to skew the discussion onto a tangent, but I’m curious about the industrial blender note. Do they just run so fast that they end up heating the ingredients? Surely there’s no heating element?
24 Nov 2008 at 1:08 pm 33. Jeffrey Morgenthaler
Yes, seriousdarious, that’s exactly right.
24 Nov 2008 at 7:18 pm 34. Kyle
Jeffery:
I know this question was asked already, but I am not satisfied with your response.
As a University student, I don’t get a chance to try much brandy, and you were obviously joking when you suggested using “Remy-Martin XO.”
As someone who doesn’t have enough money to try different brands of brandy, can you suggest a specific brand or two to try out?
25 Nov 2008 at 1:23 pm 35. Jeffrey Morgenthaler
Okay, okay, fine. I would think this should turn out fine with a decent, inexpensive bottle of E&J or Christian Brothers brandy. And if you’re on a budget, be sure to check out your liquor store’s selection of half bottles - just be sure to do the math before you leave for the store and be certain that you’re getting enough.
Better?
25 Nov 2008 at 6:54 pm 36. Kyle
Thank you Mr. Morgenthaler, I will be sure to try the recipe now that I have some direction!
28 Nov 2008 at 1:55 pm 37. Sam
Mr. Morgenthaler
You had mentioned last year that you planned on making a batch of this egg nog and aging it, despite your reservations because of the raw eggs. Did you ever do so?
I’m just wondering because I feel similarly. *Technically*, it seems like it’d be alright because of the alcohol, but I’d rather hear about somebody else (whose opinions on anything alcohol-related I trust immensely) and their success with it before I go ahead and risk it.
Either way, thanks.
28 Nov 2008 at 2:02 pm 38. Jeffrey Morgenthaler
Sam
I can’t imagine how anyone has ever successfully been able to age egg nog, as I’ve tried but can’t seem to let it sit for more than a day or two before drinking it all.
So, no, I didn’t get a chance to age it this year, sorry to disappoint.
03 Dec 2008 at 8:50 am 39. Rafe
Wow.
From the first taste, I was floored. The moment I licked the back of the spoon after mixing the drink…whoa. Its like no other egg nog I’ve had. Its rich, fresh, and downright awesome.
I’m making this a whole bunch this season.
Thanks Jeffrey.
17 Dec 2008 at 11:29 pm 40. Ken
I just finished my first try at this recipe, and I was very, very impressed. I’ve been a bit of an egg nog fanatic all my life, but only in the last 14 months have I ventured out past the store-bought variety and attempted to make it myself. I started with the Alton Brown version, and it was so damn good that I just didn’t try anything else.
Until today, when I found your site.
I have a new favorite recipe, because it’s 75% easier than the Alton Brown recipe! I made a half-batch, because my wife doesn’t do egg nog, and my blender is a small Hamilton Beach Personal Blender that can’t handle more than 12 total ounces of beverage.
I must say, this is a great recipe, but I’ll dial back the amount of booze and sugar next time. It was a bit hot, and just slightly too sweet for me. Excellent that it can be made in one vessel, however, and I love it!
18 Dec 2008 at 10:24 am 41. Jen
Hi Jeffrey,
As one who does not own a blender, do you think I could make this using an immersion blender, with good results? Or, just whisk the hell out of it?
Thanks in advance,
Jen
19 Dec 2008 at 12:00 pm 42. Jeffrey Morgenthaler
Jen - I think an immersion blender would work just fine. Just be sure that you get those eggs blended smooth and your sugar incorporated completely before adding the booze.
20 Dec 2008 at 12:29 pm 43. Susan
Another thought on raw eggs…would the alcohol sterilize any germs that occur? Granted, you still wouldn’t give this to kids or pregnant women…
20 Dec 2008 at 1:11 pm 44. Shauna
Jeffrey,
I LOVE egg nog, but I don’t drink alcohol ever and the store bought stuff is too thick. I usually add plain milk to thin it out, but then the taste is compromised. Anyway, I couldn’t even find egg nog at Walmart the other day! So I thought I’d try to make some. Everyone is raving about your recipe, so I wanted to try it, but I’m also pregnant. Is there a way to tweak the recipe so that it still has the great egg nog taste without alcohol or raw eggs? I know it’s a long shot and then it won’t be the same, but I just want a good egg nog!
Thanks,
Shauna
20 Dec 2008 at 4:30 pm 45. Susan
http://www.npr.org/templates/story/story.php?storyId=98499891&ft=1&f=1007
Did some research on my own. The booze DOES kill bacteria!
22 Dec 2008 at 8:18 pm 46. Ian
I work in a small airport bar and don’t get the chance to make many fresh good cocktails, thanks to my limited selection of ingredients. But by gum, I’ve got all the ingredients for this eggnog, right down to the pasteurized eggs! I made a batch for a Christmas party last year, and it was very well received. And a sample batch for the boss went over well enough for him to give me the OK on serving a drink with raw eggs. I’m working Christmas day, and I’ll be making this our special that day. I’ll report back afterwards on whether it sold by the pitcher-full, or if my clientele couldn’t be budged from their Bud Light and Jack-n-Coke. :)
Any sales tips?
24 Dec 2008 at 5:32 pm 47. Katje
Thanks for sharing this recipe! I was looking for a quick small batch version of nog, and this fit the bill perfectly. It’s chilling right now, although of course I had to have a bit of a taste… fantastic! Merry Christmas!
26 Dec 2008 at 12:21 am 48. Wirelizard
I tried this today for family and friends - Appleton’s rum, a randomly-chosen brandy (not been a brandy drinker before now, but I think I’m a convert!). Good, good stuff, thank you!
Lacking a blender, I used an electric eggbeater, which worked well enough. I also cut the sugar down by about 1/3, and it was still very tasty.
I think I’ve been spoiled for the storebought stuff now. I should also scrounge up a blender, I guess!
26 Dec 2008 at 10:02 pm 49. BethAnne
Spammy? I don’t quite get you I’m afraid. But you can eyeball me if you want! ;-)
I don’t mean to sound preachy, but I have a healthcare background and now work in the food safety arena. Foodborne illness is often preventable with safe practices.
Most people don’t know pasteurized shell eggs are available and I think they’re great for certain at-risk groups.
26 Dec 2008 at 10:06 pm 50. BethAnne
BTW, that daiquiri video — I shared it with my colleagues. Sadly, it’s hilarious.
27 Dec 2008 at 12:51 pm 51. Alexandra
I made this last night to inaugurate my new blender! Amazing! Makes me wonder why I ever bought the stuff from the store.
01 Jan 2009 at 8:31 am 52. Kathy
I made a batch of this for Christmas this year, and it was great. Wonderful recipe!
07 Jan 2009 at 7:10 am 53. Patrick
So that’s all the liquor you put in it? Pussy.
07 Jan 2009 at 7:23 am 54. BD
Just made this (a little late) and it was unbelievable- so simple to make and light.
FYI I used E&J for the brandy and since I didn’t have any spiced rum, I just used Cruzan white rum.
08 Jan 2009 at 7:42 pm 55. Nathan
Jeff!
Once again.. I have included you (and this time your egg nog recipe) in one of my libation posts, on holiday soiree punches. Thanks as always for being brilliant you! http://chocomeat.blogspot.com/2008/12/gala-parfait-holiday-party-libations.html