• Kate

Homemade Eggnog



On a few occasions, Melody has brought up that whenever she goes home for the holidays she makes eggnog. MAKES eggnog.

I have never had eggnog that was labored over from scratch and Melody reassured me that once I tried it I would not be able to go back to the store bought variety. I was okay with that, I hadn’t had eggnog this season so I was all for ruining my opinion of any future nog.

She brought all the fixings and pulled up the recipe, Jeffery Morgenthaler’s Eggnog. Here is what you will need for his lovely concoction.


Eggnog



  • 2 Large Eggs

  • 3 Oz (⅓ C) Super Fine or Baker’s Sugar (NOT Powdered)

  • 2 Oz Brandy

  • 2 Oz Spiced Rum

  • 6 Oz (¾ C) Whole Milk

  • 4 Oz (½ C) Heavy Cream (we used Half & Half)

  • Nutmeg for Garnish





Jeffery Morgenthaler says it makes 2 servings but we were able to fill 4 glasses a lot of milk but not a lot of alcohol.

First off, I did not have Baker’s Sugar and Melody could not find it. But she mentioned that in the past she simply blended granulated sugar until it was super fine, but not too much since we don’t want powdered. So off to the bullet blender, it goes! Pulse a few times until the granules are super fine.


In another blender capsule, blend your eggs for one full minute to get them nice and frothy. Add in your sugar a Tbsp at a time to allow the sugar to dissolve and blend fully without getting grainy, beat for an additional minute.


TIP: Some blenders heat as they do work, Jeffery points out that if you have a commercial blender or a Vita-Mix to cut the blending time down as to not “scramble” your eggs. Or, if your blender has multiple speeds to set to the lowest possible setting.



Add in your brandy, rum, milk, and cream and mix until combined. Chill thoroughly (or if you are like us, pour yourselves a small cup to hold you over), allow flavors to blend then serve in a chilled shallow glass. Grate nutmeg over the top right before serving.

It was beautifully smooth and luxurious. The consistency was more light and frothy rather than the heavy eggnog you buy at the grocery store that can sit in your stomach.



I can’t wait to make it again next year, or maybe just later in the season. If you want to read Jeffery Morgenthaler’s original recipe you can find it HERE. He weaves a wonderful story of his journey in finding then making his perfect eggnog recipe that is simple to create with easy to find ingredients.


And I am all about great drinks made easy! Enjoy



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