Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.

Friday, December 17, 2010

Countdown to Christmas: 8 Days to Go!

Everyone knows the best eggnogs are made from scratch, and our Christmas Countdown continues with a Drink of the Week that’s among the most delicious homemade nogs we’ve tasted. Swapping out the bourbon, rum or brandy traditionally used in eggnog, bartender and blogger, Jeffrey Morgenthaler, subs in aged tequila and amontillado sherry for an eggnog that we’re pretty sure will become a holiday favorite for anyone who tries it. It’s delicate, balanced and, maybe best of all, made in a blender, making it a cinch to whip up during the holidays.

Tequila-Sherry Eggnog
2 large eggs
3 oz. (by volume) granulated sugar
½ tsp. freshly grated nutmeg
2 oz. añejo tequila
2 oz. Amontillado sherry
6 oz. whole milk
4 oz. heavy cream
Tools: blender
Glass: coupe
Garnish: freshly grated nutmeg

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 and serve in chilled wine glasses or champagne coupes, grating additional nutmeg on top immediately before serving.

Serves 4.

Note: If using a commercial blender that heats while blending (like a Vitamix) cut the initial blend time down to about 15 seconds.

Jeffrey Morgenthaler, Clyde Common, Portland, Oregon