Clyde Common Egg Nog
Jeffrey 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. So a few years ago, he set about concocting the simplest, tastiest Egg Nog recipe he could. (You can see the original below) In this episode of The Morgenthaler Method, Jeffrey builds on his original recipe and demonstrates the hugely popular Egg Nog recipe from Clyde Common in Portland, Oregon. Either one is tasty and perfect for the holidays. Enjoy!
Need more Egg Nog? Check out this Hot Buttered style.
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.