Jeffrey Morgenthaler's Eggnog
Ingredients
- 1 fresh Egg
- 1 1⁄2 oz Superfine/Caster/Baker's special sugar
- 1 oz Cognac
- 1 oz Chairman's Reserve Spiced Rum
- 3 oz Milk
- 2 oz Double cream / heavy cream
Method
Glassware:
Serve in a Toddy glass
Prepare:
- Select a TODDY GLASS.
- Prepare garnish of grated nutmeg.
Method:
- Use the serve number selector (below the ingredients) to set the number of serves you want in your pre-batch.
- BLEND eggs to beat for one minute with blender on medium speed.
- Gradually add sugar (measured by volume in a jigger) as you blend for another minute.
- Continue to blend while adding other ingredients.
- Refrigerate for at least several hours to chill.
- Serve in chilled glasses.
Garnish:
- Dust each cocktail with freshly grated nutmeg.
Allergens:
Recipe contains the following allergens:
History:
Adapted from a recipe created by renowned bartender Jeffrey Morgenthaler and shared on jeffreymorgenthaler.com
Review:
This pre-batched recipe benefits from an extended chilling period to allow the flavours to meld. Your choice of spiced rum will greatly impact your Eggnog.
