Somebody please take this eggnog away from me before I drink the whole damn thing. Luckily, this recipe is so simple, that making another batch (or two) will not be a problem. The recipes I’ve made the last few years always required quite a bit of effort (i.e., separating eggs, tons of whisking, folding in the whites). That was before I came across Mr. Morgenthaler’s blender eggnog technique. That’s right, just add all your ingredients into a single blender. Mind. Blown. To add some brightness I used pisco instead of a more traditional brandy, which pairs nicely with the nuttiness of the sherry. I’ve been anxiously awaiting the holidays so I can share this eggnog with you!
Photography shot with the Canon EOS Rebel SL1 digital SLR camera. Small in size, enormous in performance.
Ingredients (makes ~2 servings):
- 2 eggs
- 3 oz sugar
- 1/2 tsp freshly grated nutmeg
- 2 oz pisco
- 2 oz dry Amontillado sherry
- 6 oz whole milk
- 4 oz heavy cream
- freshly grated nutmeg for garnish
Start by adding eggs to your blender on the lowest possible speed, beating them for one full minute. It is important to use a blender with a low setting. An industrial blender that only has a high speed will not work as well, and will possibly scramble your eggs. Stick with a nice slow speed.
Next, slowly combine sugar and nutmeg and continue mixing for another full minute.
Next, without turning off your blender slowly add in the pisco, sherry, milk and cream. At this point, depending on the size of your blender you may want to put the lid on as you pour in your ingredients through the hole in the lid, or carefully down the side.
Mix a few more seconds until thoroughly combined and place in the refrigerator to chill overnight.
To serve, pour into a chilled glass and garnish with a dusting of freshly grated nutmeg.
(images by HonestlyYUM)
Looks like a great and easy recipe. Will be nice to have when the grocery stores stop carrying eggnog for the season. I have an eggnog spice cake in the oven right now that will be topped off with an eggnog frosting. Do I need to worry about the non-cooked eggs???
I am definitely in camp eggnog lover, and this looks fantastic! My bf has been making a version with bourbon and/or rye. I’ll need to give this pisco/sherry combination a try!
Whoa, that’s a game changer. Separating the eggs and beating them separately was always such a chore. The blender method sounds great. Nice call on the pisco, by the way.
OK. Fine. I’ll FINALLY try making my own eggnog but only because your post makes it look even more irresistible than it already is. Fantastic!
I love eggnog, but never considered making it. Thanks for the recipe!
I’ve never thought about making my own eggnog, I always get the store bought kind. Looks easy enough to make, I’ll have to try it!
Yummy!
My favourite holiday drink. Well done lad! I shall share this with all.
There seems to be two camps in the world: eggnog lovers and eggnog haters. I fall squarely into the former camp. Simply put, I love eggnog and this looks incredible. If I send you airfare Todd, can you fly to my house and make eggnog for me for the holidays? Thank you in advance! 😀 (By the way, I really love that milk-carton shaped creamer in your photographs. Really cool!!)