If there’s one thing I hate about living in the Pacific Northwest, it’s the stretch of time from late October until late June, when the sun makes only the most occasional of appearances. I typically pack on an extra 10-15 pounds during those rainy months, party due to over-consumption of wintertime drinks like dark beer, egg nog, hot-buttered-anything and wassail. I wanted a drink for the winter that I could add to my cocktail menu that was more like the light, café-style cocktails I typically gravitate to during the summer.
Jerry Thomas prescribed a drink called “sangaree” that, to the best of our knowledge was a colonial adaptation of the Spanish “sangria”. The recipe, which calls for anywhere from 1½ to 4 ounces of port, Madeira, gin or brandy dolled up with sugar and dusted with nutmeg in a glass sounded less than exciting to me, but the challenge of updating this old chestnut sounded like a fun January task.
We began with ruby and tawny ports but found both way too sweet. White port got us much closer to our target, but it wasn’t until a healthy dose of dry vermouth was applied that we knew we were on to something. To provide additional depth and hint at the drink’s colonial origins we sweetened with a maple-nutmeg syrup and finished the whole thing off with a teaspoon of allspice liqueur and orange oil.
The Dry Vermouth Sangaree
3 oz dry vermouth
½ oz maple-nutmeg syrup*
1 tsp St. Elizabeth Allspice Dram
1 large strip orange peel
Shake everything – yes, even the orange peel – with ice until well-chilled and strain into a cold cocktail glass. Garnish with a fresh strip of orange peel.
*To make maple-nutmeg syrup, combine 8 ounces each of Grade B maple syrup and water, and 1 tbsp freshly-grated nutmeg. Simmer, covered, for 20 minutes. Let cool, strain out solids, bottle and chill.
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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.
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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.
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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'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.
Well, folks, it’s time of year again. I repost this recipe every year 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 a few years ago, I set about concocting the simplest, tastiest Egg Nog recipe I could, and after many trials and errors, 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 something that can only be described as thick glop. Others required separating the eggs, beating them independently, and folding them together. But again, it’s too thick and I’m too 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.
Enjoy!
Comments
93 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…)
25 Dec 2006 at 7:15 pm 4. 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 5. 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.
[...] 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 8. 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 17. 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 18. 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.
14 Nov 2008 at 12:21 pm 22. 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 33. 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 34. 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 36. 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 38. 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 40. 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 41. 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 44. 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 46. 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 47. BethAnne
BTW, that daiquiri video — I shared it with my colleagues. Sadly, it’s hilarious.
In Sweden eggnog is not tradition. The only time we get close to eggnog is watching crappy movies set in the holiday season. But I will definitely try your recipe. If this thing is drinkable I might start a new trend in Sweden.
Thanks for an excellent blog.
13 Nov 2009 at 12:26 pm 54. Alexandra
I made this for the first time last year, and it is by far the best eggnog I have ever had. Thanks for reposting – it reminds me I need to mix up some!
17 Nov 2009 at 1:46 pm 55. Søren
Thanks again for helping me look like I know what I’m doing!
I’ve had this now 3 year in a row. It’s unbeatable. Thanks for sharing the recipe!
23 Nov 2009 at 8:40 am 57. Mick
Three years later, this is still my go-to egg nog recipe. For that (and the rest of your incredibly educational blog) I thank you.
Also, in response to the amount of water in the “Bar-Tender’s Guide” recipe: As I understand it, in the Professor’s day spirits were bottled at a higher proof, so the extra water was needed to properly balance the drink. Today, since most spirits are bottled at 80 proof, that extra water (in a way) is already present.
As far as modern interpretations go, yours is king.
24 Nov 2009 at 4:49 pm 58. Saska
A great recipe and procedure. Whipping the eggs in the blender really does the trick. Thanks!
My variant: I use Grand Marnier in place of brandy, but still use spiced rum. To compensate for the GM, I used 1 oz less sugar. A big hit!
29 Nov 2009 at 12:55 pm 59. Mata
Every year I read this…I’m finally going to try and make it for my Spanish and English friends in a few weeks time…but do any of your Spanish fans out there know how to say spiced rum or do you have an alternative rum like let’s say Mount Gay rum or do I just ask for rum picante??? You know me, I don’t touch alcohol…lol
Figured I’d chime in with my two cents. I made a big batch for Thanksgiving Dinner #2 and it went over smashingly. Thanks for the recipe. Also, for those that are concerned about raw eggs, I pasteurized some for my 3 year old son (brought it up to 160F and held it there for ~1 min) with no discernible loss in quality.
I made a similar recipe on the weekend. One of the guests added it to a shot of expresso in her cup. Tasted great and a whole new way to drink eggnog.
07 Dec 2009 at 5:36 pm 64. Barry
Hey Jeff –
I heard from Matt that you did the aging thing, well how did it turn out?
Love this recipe BTW, making a bunch this weekend.
08 Dec 2009 at 3:19 am 65. Jim
Jeff-
This is the best recipe for egg nog, hands down. I’ve made about 6 batches so far since Thanksgiving, including a batch where I substituted Splenda for sugar for a diabetic.
Looking forward to playing around with other spirits in the coming weeks as well.
Damn you Morgenthaler. After introducing this drink last year at a Christmas party, now I’m expected to bring it AGAIN!
NOOOOOO!!!!!
Well, I guess, YESSSSS! It made me so popular last year! Popular being a relative term for us bloggers who aren’t used to people talking to us IRL (‘in real life’ ROLFMAOOMGWTFBBQ).
You’re screwed now, SeanMike. You might have to peel yourself out of the wallpaper and talk to a pretty girl or something. I feel for you. I really do.
09 Dec 2009 at 11:12 pm 68. James
No intention to comment, just looking for a good egg nog recipe… but then I just saw you say “at Clyde Common”… and I had to give a shout out. I just moved to Texas for grad school, but all last fall while I was applying I studied at the Ace hotel. When I was finishing up, I went over and had an “Ivy League” at CC (for good luck, obviously).
Anyway….. HELLO TO PORTLAND, the Best City on Earth. (Though Austin’s pretty cool.) Looking forward to trying the egg nog on Saturday for our Christmas party.
I used Old Overholt instead of brandy and El Dorado 5 year old rum.
Fresh nutmeg is key.
16 Dec 2009 at 12:10 pm 70. Karla
This sounds great – except for the rum. Absolutely no one in my family drinks alcohol. Would this recipe taste good if I left the alcohol out completely?
16 Dec 2009 at 12:16 pm 71. Karla
This sounds great – except for the rum and brandy. Absolutely no one in my family drinks alcohol. Would this recipe taste good if I left the alcohol out completely?
Karla – You can certainly try, but those are uncharted waters for me, so you’re on your own. A couple of thoughts:
1. You might replace the 4 oz of heavy cream and 6 oz of whole milk with 10 oz of 2% milk. The alcohol thins the cream, so if you leave it out I imagine the drink would be really, really thick.
2. You could leave the cream and milk intact, but in place of the 4 oz of alcohol, substitute 4 oz of apple cider. But be warned: this might taste terrible. I’ve never tried it.
3. Be sure to report back with your findings. Cheers!
@barbara: I second that. Based on your post I used some Luxardo Espresso Liqueur that I had sitting around (in place of the Sailor Jerry’s) and it was tase-tee.
@Karla: It’s tastes fine without the booze. What I’ve been doing is making it “virgin” and boozing it (or not) to order. (see also post #60)
I’ve found the Sailor Jerry’s to be a little hot (as the booze isn’t thoroughly integrated, see above re: boozing to order) so I’ve had good results subbing both the SJ and the brandy for Gosling’s.
17 Dec 2009 at 9:01 pm 74. dani_s
I can’t believe this is made with Sailor Jerry – my favourite rum!
I was looking for an egg nog recipe and this is the FIRST I came to – it’s a sign…
Can’t wait to try it out.
Thanks so much
20 Dec 2009 at 2:12 pm 75. RickRoss
I loved this recipe.
Some of the family thought it was too heavy on the alcohol.
Go figure.
20 Dec 2009 at 2:12 pm 76. RickRoss
I loved this recipe.
Some of the family thought it was too heavy on the alcohol.
Go figure.
20 Dec 2009 at 3:54 pm 77. Anthony V.
Some friends and I made eggnog this weekend, and we tested your recipe against another – yours won hands down.
Great website and a great recipe. Thanks!
21 Dec 2009 at 11:01 am 78. frabjous
This is so good! Thanks for the recipe.
23 Dec 2009 at 12:38 am 79. Anna-Riikka
Hi!
Last christmas we tried to do some eggnog and we liked it. It was very hard to do, separate those eggs and so on….
Now I faund your recipe and sure I`m going to try it!!
Love your eggnog, bud! I just made it — added slightly more rum and slightly less milk, just cuz that’s how I roll — DELISH! And – ultimate compliment – my mom is now insisting I make it on Christmas Day and also for her day-after-Xmas party.
Nice one!
Merry Christmas. Hope to cross paths soon. This once per year crap has got to end… ;-)
xo Natalie
24 Dec 2009 at 10:46 am 81. Hector
Mr. Morgenthaler,
First off, I enjoy your blog tons and have made many recipes of yours; they have all been delicious. Second, to start off Christmas Eve the right way, I made several batches of these. This recipe is simple and delicious! I’ve already had a few servings for breakfast. Since it has eggs, it’s healthy, right? Anyways, keep up the good work!
25 Dec 2009 at 9:15 pm 82. Nathan
Okay, what in the hell does “3 oz (by volume)” mean?
Six tablespoons, Nathan. Or 90 milliliters. Whichever you like.
26 Dec 2009 at 9:20 am 84. Mr. Mangan
Mr. Morgenthaler
Merry Christmas!
I would like to thank you for the assist in my serving a successful dinner for 9 last night. Handing one of your f*#^ing awesome egg nogs to each guest as they entered ensured good cheer & complicity…
(Did reduce sugar by 20 – 25% > cuz that’s how I roll :-) )
I was going to do a taste test with the store bought kind but haven’t gotten around to it (smile). I made a double batch, virgin, about 1/2 as much sugar, but forgot to add the extra cream and milk until after the mixture had blended. No matter, it came out well, perhaps a bit thin, but smooth (and I don’t particularly like nutmeg). Oh, and I did try to pasteurize the eggs as suggested by a previous post – water to a boil, heat off, then threw the 4 eggs in for a minute.
Now I can’t wait to spike it – GM? Captain Morgan? Single malt whiskey? (as the purists fall down in agony).
Jeff, another winner! Well done. Your recipe is now our favorite “quick and easy” recipe [we also have a favorite complex, time consuming eggnog recipe we call 'Grand Mal' eggnog.] I plan to try your Clyde Common Eggnog recipe next year.
Thanks for specifying Sailor Jerry’s spiced rum – we really like it, and it has good cost performance. I really like it when knowledgeable people recommend specific brands of reasonably priced liquors.
My eggnog tip is to use Applejack – preferably Laird’s bonded ($$) instead of their ordinary ($) – it adds flavors but is harder to identify as alcohol – if you have a crowd that doesn’t like the ‘hot’ tastes you get from brandy & rum
31 Dec 2009 at 7:52 pm 87. Linus Hollis, ScD
While Salmonella is not rare, but uncommon in raw eggs, there should be plenty of alcohol to take care of the problem. Just in case, I’m trying a batch with pasteurized egg whites refreshed and whipped, then blended with lactose-free vanilla ice cream and spiced rum-Noa Noa Tahitian Rum. For some reason for me, the ice cream works but lactose free milk doesn’t. Jeff is correct: cheap booze just doesn’t have the flavor
31 Dec 2009 at 11:49 pm 88. David H
Fantastic recipe! I tool the fixins to a New Year’s party tonight and made 6 batches to great acclaim. Thanks for giving me another annual tradition. :-)
I too love eggnog, but only homemade. I make mine with raw milk and farm fresh pastured eggs – MMMMMMM. I don’t always put rum in it and I generally make it a tad less sweet than most.
I really love this in my morning coffee instead of milk.
I’ve never had eggnog before, let alone made it, but I decided to go ahead for a friend’s Christmas party that he held a week or two ago. The recipe worked beautifully and it multiplied with zero problems. It definitely had some kick to it too, which just made it all the better!
17 Jan 2010 at 7:40 pm 92. DC Buck
Great Egg Nog recipe! After trying half a dozen other recipes, I thought this was way to simple to be any good. For the 42,353rd time in 2009 I was wrong. It saved me hours of prep time, which I wasted running around the bar screaming, “You gotta try this Nog”
01 Feb 2010 at 8:28 am 93. SIMBALY
I just made several batches of this stuff, and it’s great. I’ve always gotten the store bought egg nog before, but since there appears to be none left on the grocery store shelves after the holidays, I thought I’d try to make my own.
Very good! Also, I made a lower calorie version of this, some family members are diabetic and others on low cholesterol diets.
I used egg beaters in place of the whole eggs and I just substituted 2% milk for whole milk, & for half of milk in the recipe I used low fat half & half. I received many compliments.
Thanks for a great home recipe Jeff!
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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…)
25 Dec 2006 at 7:15 pm 4. 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 5. 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 6. 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!
16 Jul 2007 at 1:12 pm 7. 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 8. 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 9. Rick
Jeffrey,
What rum / concoction would you recommend as a sub for the spiced rum?
19 Nov 2007 at 1:49 pm 10. 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 11. Rick
Highly approve! Damn this is good.
19 Nov 2007 at 6:05 pm 12. 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 13. 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 14. 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 15. 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 16. 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 17. 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 18. 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 19. Jeffrey Morgenthaler
Thank you, Josh!
26 Oct 2008 at 11:03 pm 20. 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 21. 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 12:21 pm 22. 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 23. 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 24. 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 25. 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 26. 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 27. 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 28. 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 29. 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 30. Jeffrey Morgenthaler
Yes, seriousdarious, that’s exactly right.
24 Nov 2008 at 7:18 pm 31. 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 32. 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 33. 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 34. 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 35. 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 36. 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 37. 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 38. 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 39. 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 40. 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 41. 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 42. 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 43. 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 44. 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 45. 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 46. 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 47. BethAnne
BTW, that daiquiri video — I shared it with my colleagues. Sadly, it’s hilarious.
27 Dec 2008 at 12:51 pm 48. 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 49. Kathy
I made a batch of this for Christmas this year, and it was great. Wonderful recipe!
07 Jan 2009 at 7:23 am 50. 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 51. 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
10 Nov 2009 at 3:36 pm 52. Jac
‘Nog season again… YES!!!
13 Nov 2009 at 2:25 am 53. Martin
In Sweden eggnog is not tradition. The only time we get close to eggnog is watching crappy movies set in the holiday season. But I will definitely try your recipe. If this thing is drinkable I might start a new trend in Sweden.
Thanks for an excellent blog.
13 Nov 2009 at 12:26 pm 54. Alexandra
I made this for the first time last year, and it is by far the best eggnog I have ever had. Thanks for reposting – it reminds me I need to mix up some!
17 Nov 2009 at 1:46 pm 55. Søren
Thanks again for helping me look like I know what I’m doing!
19 Nov 2009 at 12:12 am 56. Foliosus
I’ve had this now 3 year in a row. It’s unbeatable. Thanks for sharing the recipe!
23 Nov 2009 at 8:40 am 57. Mick
Three years later, this is still my go-to egg nog recipe. For that (and the rest of your incredibly educational blog) I thank you.
Also, in response to the amount of water in the “Bar-Tender’s Guide” recipe: As I understand it, in the Professor’s day spirits were bottled at a higher proof, so the extra water was needed to properly balance the drink. Today, since most spirits are bottled at 80 proof, that extra water (in a way) is already present.
As far as modern interpretations go, yours is king.
24 Nov 2009 at 4:49 pm 58. Saska
A great recipe and procedure. Whipping the eggs in the blender really does the trick. Thanks!
My variant: I use Grand Marnier in place of brandy, but still use spiced rum. To compensate for the GM, I used 1 oz less sugar. A big hit!
29 Nov 2009 at 12:55 pm 59. Mata
Every year I read this…I’m finally going to try and make it for my Spanish and English friends in a few weeks time…but do any of your Spanish fans out there know how to say spiced rum or do you have an alternative rum like let’s say Mount Gay rum or do I just ask for rum picante??? You know me, I don’t touch alcohol…lol
01 Dec 2009 at 1:43 pm 60. seriousdarious
Figured I’d chime in with my two cents. I made a big batch for Thanksgiving Dinner #2 and it went over smashingly. Thanks for the recipe. Also, for those that are concerned about raw eggs, I pasteurized some for my 3 year old son (brought it up to 160F and held it there for ~1 min) with no discernible loss in quality.
01 Dec 2009 at 7:07 pm 61. Jeffrey Morgenthaler
Mata – I don’t know how to say “spiced rum” in Spanish, but you can use a nice aged rum (Appleton Extra, for instance) and it will turn out just fine.
Substitutions are fun to play with here. We’re serving an añejo tequila and Amontillado sherry egg nog at Clyde Common right now.
06 Dec 2009 at 8:27 pm 62. iris
How long does this keep? Like, when will the eggnog go bad? Will it go bad?
07 Dec 2009 at 4:21 pm 63. barbara
I made a similar recipe on the weekend. One of the guests added it to a shot of expresso in her cup. Tasted great and a whole new way to drink eggnog.
07 Dec 2009 at 5:36 pm 64. Barry
Hey Jeff –
I heard from Matt that you did the aging thing, well how did it turn out?
Love this recipe BTW, making a bunch this weekend.
08 Dec 2009 at 3:19 am 65. Jim
Jeff-
This is the best recipe for egg nog, hands down. I’ve made about 6 batches so far since Thanksgiving, including a batch where I substituted Splenda for sugar for a diabetic.
Looking forward to playing around with other spirits in the coming weeks as well.
09 Dec 2009 at 10:58 pm 66. SeanMike
Damn you Morgenthaler. After introducing this drink last year at a Christmas party, now I’m expected to bring it AGAIN!
NOOOOOO!!!!!
Well, I guess, YESSSSS! It made me so popular last year! Popular being a relative term for us bloggers who aren’t used to people talking to us IRL (‘in real life’ ROLFMAOOMGWTFBBQ).
09 Dec 2009 at 11:01 pm 67. Jeffrey Morgenthaler
You’re screwed now, SeanMike. You might have to peel yourself out of the wallpaper and talk to a pretty girl or something. I feel for you. I really do.
09 Dec 2009 at 11:12 pm 68. James
No intention to comment, just looking for a good egg nog recipe… but then I just saw you say “at Clyde Common”… and I had to give a shout out. I just moved to Texas for grad school, but all last fall while I was applying I studied at the Ace hotel. When I was finishing up, I went over and had an “Ivy League” at CC (for good luck, obviously).
Anyway….. HELLO TO PORTLAND, the Best City on Earth. (Though Austin’s pretty cool.) Looking forward to trying the egg nog on Saturday for our Christmas party.
12 Dec 2009 at 11:13 pm 69. Matt
This is a great recipe, thanks!
I used Old Overholt instead of brandy and El Dorado 5 year old rum.
Fresh nutmeg is key.
16 Dec 2009 at 12:10 pm 70. Karla
This sounds great – except for the rum. Absolutely no one in my family drinks alcohol. Would this recipe taste good if I left the alcohol out completely?
16 Dec 2009 at 12:16 pm 71. Karla
This sounds great – except for the rum and brandy. Absolutely no one in my family drinks alcohol. Would this recipe taste good if I left the alcohol out completely?
16 Dec 2009 at 12:54 pm 72. Jeffrey Morgenthaler
Karla – You can certainly try, but those are uncharted waters for me, so you’re on your own. A couple of thoughts:
1. You might replace the 4 oz of heavy cream and 6 oz of whole milk with 10 oz of 2% milk. The alcohol thins the cream, so if you leave it out I imagine the drink would be really, really thick.
2. You could leave the cream and milk intact, but in place of the 4 oz of alcohol, substitute 4 oz of apple cider. But be warned: this might taste terrible. I’ve never tried it.
3. Be sure to report back with your findings. Cheers!
17 Dec 2009 at 10:25 am 73. seriousdarious
@barbara: I second that. Based on your post I used some Luxardo Espresso Liqueur that I had sitting around (in place of the Sailor Jerry’s) and it was tase-tee.
@Karla: It’s tastes fine without the booze. What I’ve been doing is making it “virgin” and boozing it (or not) to order. (see also post #60)
I’ve found the Sailor Jerry’s to be a little hot (as the booze isn’t thoroughly integrated, see above re: boozing to order) so I’ve had good results subbing both the SJ and the brandy for Gosling’s.
17 Dec 2009 at 9:01 pm 74. dani_s
I can’t believe this is made with Sailor Jerry – my favourite rum!
I was looking for an egg nog recipe and this is the FIRST I came to – it’s a sign…
Can’t wait to try it out.
Thanks so much
20 Dec 2009 at 2:12 pm 75. RickRoss
I loved this recipe.
Some of the family thought it was too heavy on the alcohol.
Go figure.
20 Dec 2009 at 2:12 pm 76. RickRoss
I loved this recipe.
Some of the family thought it was too heavy on the alcohol.
Go figure.
20 Dec 2009 at 3:54 pm 77. Anthony V.
Some friends and I made eggnog this weekend, and we tested your recipe against another – yours won hands down.
Great website and a great recipe. Thanks!
21 Dec 2009 at 11:01 am 78. frabjous
This is so good! Thanks for the recipe.
23 Dec 2009 at 12:38 am 79. Anna-Riikka
Hi!
Last christmas we tried to do some eggnog and we liked it. It was very hard to do, separate those eggs and so on….
Now I faund your recipe and sure I`m going to try it!!
Christmas greetings from FINLAND!
23 Dec 2009 at 4:25 pm 80. Natalie - The Liquid Muse
Hey JM,
Love your eggnog, bud! I just made it — added slightly more rum and slightly less milk, just cuz that’s how I roll — DELISH! And – ultimate compliment – my mom is now insisting I make it on Christmas Day and also for her day-after-Xmas party.
Nice one!
Merry Christmas. Hope to cross paths soon. This once per year crap has got to end… ;-)
xo Natalie
24 Dec 2009 at 10:46 am 81. Hector
Mr. Morgenthaler,
First off, I enjoy your blog tons and have made many recipes of yours; they have all been delicious. Second, to start off Christmas Eve the right way, I made several batches of these. This recipe is simple and delicious! I’ve already had a few servings for breakfast. Since it has eggs, it’s healthy, right? Anyways, keep up the good work!
25 Dec 2009 at 9:15 pm 82. Nathan
Okay, what in the hell does “3 oz (by volume)” mean?
25 Dec 2009 at 9:28 pm 83. Jeffrey Morgenthaler
Six tablespoons, Nathan. Or 90 milliliters. Whichever you like.
26 Dec 2009 at 9:20 am 84. Mr. Mangan
Mr. Morgenthaler
Merry Christmas!
I would like to thank you for the assist in my serving a successful dinner for 9 last night. Handing one of your f*#^ing awesome egg nogs to each guest as they entered ensured good cheer & complicity…
(Did reduce sugar by 20 – 25% > cuz that’s how I roll :-) )
26 Dec 2009 at 9:27 am 85. BJ Mora
I was going to do a taste test with the store bought kind but haven’t gotten around to it (smile). I made a double batch, virgin, about 1/2 as much sugar, but forgot to add the extra cream and milk until after the mixture had blended. No matter, it came out well, perhaps a bit thin, but smooth (and I don’t particularly like nutmeg). Oh, and I did try to pasteurize the eggs as suggested by a previous post – water to a boil, heat off, then threw the 4 eggs in for a minute.
Now I can’t wait to spike it – GM? Captain Morgan? Single malt whiskey? (as the purists fall down in agony).
Thank you Jeffrey!
29 Dec 2009 at 11:43 am 86. AlchemistGeorge
Jeff, another winner! Well done. Your recipe is now our favorite “quick and easy” recipe [we also have a favorite complex, time consuming eggnog recipe we call 'Grand Mal' eggnog.] I plan to try your Clyde Common Eggnog recipe next year.
Thanks for specifying Sailor Jerry’s spiced rum – we really like it, and it has good cost performance. I really like it when knowledgeable people recommend specific brands of reasonably priced liquors.
My eggnog tip is to use Applejack – preferably Laird’s bonded ($$) instead of their ordinary ($) – it adds flavors but is harder to identify as alcohol – if you have a crowd that doesn’t like the ‘hot’ tastes you get from brandy & rum
31 Dec 2009 at 7:52 pm 87. Linus Hollis, ScD
While Salmonella is not rare, but uncommon in raw eggs, there should be plenty of alcohol to take care of the problem. Just in case, I’m trying a batch with pasteurized egg whites refreshed and whipped, then blended with lactose-free vanilla ice cream and spiced rum-Noa Noa Tahitian Rum. For some reason for me, the ice cream works but lactose free milk doesn’t. Jeff is correct: cheap booze just doesn’t have the flavor
31 Dec 2009 at 11:49 pm 88. David H
Fantastic recipe! I tool the fixins to a New Year’s party tonight and made 6 batches to great acclaim. Thanks for giving me another annual tradition. :-)
31 Dec 2009 at 11:50 pm 89. David H
tool = took
02 Jan 2010 at 2:38 pm 90. Chiot's Run
I too love eggnog, but only homemade. I make mine with raw milk and farm fresh pastured eggs – MMMMMMM. I don’t always put rum in it and I generally make it a tad less sweet than most.
I really love this in my morning coffee instead of milk.
03 Jan 2010 at 8:08 pm 91. Jake
I’ve never had eggnog before, let alone made it, but I decided to go ahead for a friend’s Christmas party that he held a week or two ago. The recipe worked beautifully and it multiplied with zero problems. It definitely had some kick to it too, which just made it all the better!
17 Jan 2010 at 7:40 pm 92. DC Buck
Great Egg Nog recipe! After trying half a dozen other recipes, I thought this was way to simple to be any good. For the 42,353rd time in 2009 I was wrong. It saved me hours of prep time, which I wasted running around the bar screaming, “You gotta try this Nog”
01 Feb 2010 at 8:28 am 93. SIMBALY
I just made several batches of this stuff, and it’s great. I’ve always gotten the store bought egg nog before, but since there appears to be none left on the grocery store shelves after the holidays, I thought I’d try to make my own.
Very good! Also, I made a lower calorie version of this, some family members are diabetic and others on low cholesterol diets.
I used egg beaters in place of the whole eggs and I just substituted 2% milk for whole milk, & for half of milk in the recipe I used low fat half & half. I received many compliments.
Thanks for a great home recipe Jeff!