Medieval Europe (1500), maybe
Clyde Common, Portland (2008)

It’s one thing to stir a shot of whiskey, brandy, or rum into some store-bought egg nog. That was good enough for me until I read about this simple homemade technique on Portland bartender Jeffrey Morgenthaler’s blog. Where the commercial variety of egg nog is thick and syrupy, almost gelatinous, this do-it-yourself version is light, silky, and deliciously fattening. Give this to someone who says they hate Egg Nog and you’ll most likely have a convert.

Bourbon gives this the familiar egg-noggy flavor. For a contemporary gourmet spin, try what they’ve been doing at Clyde Common: almost-equal parts añejo tequila (Gran Centenario is a good bargain) and amontillado sherry (look for Lustau). A touch more sherry, a touch less tequila.

Historically, Egg Nog can be traced to Medieval Europe, where warm or cold spiced egg drinks were spiked with wine or sherry. Rum, then whiskey, became the norm as the drink migrated to Colonial America (and George Washington liked his with rye whiskey, rum, and sherry – truly democratic).

THE KIT

Hardware: Electric blender, Jigger, Nutmeg grater or microplane
Glassware: Punch cup
Spirits: Bourbon whiskey (recommended: Bulleit bourbon, Wild Turkey 81, Four Roses yellow label)
Mixers & Liqueurs: Egg, White sugar, Whole milk, Heavy cream
Juices, Accents, & Garnishes: Whole nutmeg

HOW TO

Chill a punch cup in the freezer at least ten minutes.
In an electric blender, add:
1 whole egg
Blend on high one minute, then add (while blending):
1 oz white sugar
Continue blending to mix, then add (while blending):
3 oz whole milk
2 oz heavy cream
2 oz bourbon
1/4 tsp freshly grated nutmeg
Blend to mix, then pour into the chilled glass. Return filled glass to the freezer a few minutes to chill further. Top with additional freshly grated nutmeg.

This also work batched ahead of time in whatever volume you want and stored in the refrigerator – it’ll keep for months. All the way until next Christmas, believe it or not. Aging is perfectly safe and mellows the flavors, boosts sweetness, and makes the texture even more velvety.

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2 Responses to EGG NOG

  1. James Roach says:

    With the sugar, is that an oz by weight or volume?

  2. Dave says:

    That’s by volume – use a jigger to measure. Or a measuring cup if batching.

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