Eggnog

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Adapted from Jeffrey Morgenthaler, substituting agave syrup for sugar.

Ingredients

  • 2 large eggs
  • 3 oz (by volume) granulated sugar (Let's try it with 1 oz agave syrup)
  • ½ tsp freshly-grated nutmeg
  • 2 oz brandy
  • 2 oz spiced rum (Jeffrey uses Sailor Jerry’s)
  • 8 oz whole milk
  • 4 oz heavy cream

Ingredients (Large Pitcher)

This is slightly eggier than the recipe above

  • 10 eggs
  • 4 oz agave syrup
  • 8 oz brandy
  • 8 oz spiced rum
  • 48 oz whole milk
  • 16 oz heavy cream
  • 2 tsp nutmeg
  • 1 tsp cinnamon

Directions

Beat egg yolks in blender for one minute on medium speed. Slowly add agave syrup and blend for one additional minute. With blender still running, add cinnamon and nutmeg, brandy, rum, milk and cream until combined. Beat the egg whites separately until fluffy. In a large bowl or pitcher, fold the egg whites into the mixture. Chill thoroughly to allow flavors to combine and serve in chilled wine glasses or champagne coupes, grating additional nutmeg on top immediately before serving.