Morgenthalers Eggnog

Jeffrey Morgenthaler's eggnog recipe is very similar to the one published in Jerry Thomas' 1862 book, The Bartender's Guide. Thomas' version is shaken with ice, resulting in additional water through dilution. Morgenthaler prefers to use a stand mixer with the whiskey attachment to beat, combine and bottle the ingredients ahead of time. The bottled eggnog without the additional dilution results in a richer, creamier and more flavourful eggnog.

INGREDIENTS (scale accordingly)

- 2 large eggs
- 75g superfine (caster) sugar
- 6 oz / 180 ml whole milk
- 4 oz / heavy cream
- 2 oz / 60 ml brandy
- 2 oz / 60 ml spiced rum