How to make egg nog


Jeff Morgenthaler loves egg nog, but he 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. Watch as Jeff shares his hugely popular Egg Nog recipe from Clyde Common in Portland, Oregon.

How to make egg nog RECIPES

Clyde Common Egg Nog
2 large eggs
3 oz (by volume) super fine sugar
2 oz anejo tequila
2 1/2 oz Amontillado sherry
6 oz whole milk
4 oz heavy cream

Jeffrey's Original Egg Nog Recipe
2 large eggs
3 oz (by volume) granulated sugar
1/2 tsp freshly-grated nutmeg
2 oz brandy
2 oz spiced rum
6 oz whole milk
4 oz heavy cream


Clyde Common Egg Nog
In a blender or stand mixer on low speed, beat eggs until smooth.
Slowly add sugar until incorporated and dissolved.
Slowly add sherry, tequila, milk and cream.
Refrigerate overnight and serve in small chilled cups.
Dust with fresh nutmeg before serving.

Jeffrey's Original Egg Nog Recipe
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.
Serve in chilled wine glasses or champagne coupes
Grate additional nutmeg on top immediately before serving.
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  • Jeffrey Morgenthaler

    Jeffrey Morgenthaler Mixologist and Blogger Jeffrey Morgenthaler has been tending bar since 1996. He currently manages the bar at Clyde Commons in Portland, Oregon, and runs the website
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