Clyde Common Egg Nog
By Jeffrey Morgenthaler
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.
Watch more episodes of The Morgenthaler Method: smallscreennetwork.com/morgenthaler_method/
Recipe
Ingredients
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
Instructions
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.
Comments
Jeffrey,
Fantastic, as usual! I’m not a big store-bought egg nog fan but I am definitely going to make this and I’m pretty damn sure that I’m going to love it.
Small Screen Network,
I’m not sure who to write to but I just wanted to say that I love this video series! Please don’t stop. As long as Jeffrey is willing, please keep the Morgenthaler Method going!
Cheers,
Greg
Greg,
We love The Morgenthaler Method too!
We will keep it going as long as we can!
Thanks for watching!
Colin
Colin,
Excellent. I just wanted you to hear some positive feedback. People are usually quick to complain but less eager to praise. My note was so that you, Small Screen Network, could hear that your efforts weren’t going unnoticed. And just for the record, I do like the other shows too! Speaking of which, when is Jamie coming back?
Greg
Jeffrey,
Could you use this recipe without the alcohol as a non-alcoholic version? Or would you want to add something to replace the alcohol for flavour?
Greg
Not exactly sure, Greg. We hope as soon as possible.
Jeffrey, it appears that the recipe yields about 18 ounces (assuming the eggs are 1.75 ounces each)? If I wanted to make a large volume for a party, I guess I would just have to make it in batches given it has to be made in a blender, or do you have any suggestions on how to make a large volume? Lastly, if I’m not using the Milagro Anejo that you use in the video, what specific characteristics of it should I be looking for in the anejo I choose to best support the flavor profile?
On a side note, your Amaretto Sour rocks and the videos are great! Keep ‘em coming!
So I tried a batch of the eggnog. It was divine. Absolutely fantastic. I only had reposado tequila so I’m sure my next batch will be better when I use an anejo tequila. One of the great things about using Jeffrey’s recipes is that it makes me, the guy making the drinks, look really good! So thanks as always Jeffrey and keep up the good work.
Cheers,
Greg
Your Jeffrey’s Original Egg Nog is delicious. I tried it the other night. It’s smooth with a bite of rum and has those hints of nutmeg which set it off. I’m going to swear off that store bought egg nog for now on. Thank you!
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