We did it because Carey and I had been talking about holiday foods on my podcast, and the subject of eggnog had come up. I couldn’t remember the last time I’d had homemade eggnog, and Carey started gushing about how tasty it is when it’s homemade, and how intrigued she was by Jeffrey Morgenthaler’s recipe for eggnog that involved tequila. So, being very diligent in my research, I went to Morgenthaler’s bar (Clyde Common) and ordered his classic eggnog. It was buttery, spiced, and oddly enough, I couldn’t detect the tequila in it at all, and would have guessed some sort of amaretto flavor was involved because of how buttery and nutty the flavor was. As it turns out, the key to that incredibly nutty amazing flavor is using freshly ground nutmeg. Do not use the pre-ground stuff for your homemade eggnog, trust me when I say that it is worth the extra effort to buy whole nutmeg and grate them fresh for your drink. The flavor difference is kiiiinda insane when it comes to making or breaking your eggnog recipe.
Note: Consuming raw or undercooked eggs can result in food bourne illness, for your safety make sure to use properly refrigerated or stored eggs with very clean shells.
pinch of cocoa powder, optional garnish