Jeffrey Morgenthaler’s Sherry-Tequila Egg Nog


While I enjoy egg nog, the last time I made it was at least 3 years ago. I recall the recipe being delicious, but super boozy and excessive on the heavy cream. This year I decided to research some recipes and came across Jeffrey Morgenthaler’s recipe. What sets his recipe apart is that the base spirit is split between sherry and tequila, instead of the standard bourbon, rum, brandy, or mixture of. The sherry adds a nuttiness that plays off the nutmeg, and the añejo tequila builds upon that depth of flavor. I made this egg nog for two parties over the weekend, and it even turned non-egg nog drinkers into converts. I think the unique choice of base spirit and the fact that it’s not overly thick makes it appealing to a broader audience. When I made the second batch I opted to use slightly more heavy cream and less sugar. If you whip up a batch, let me know what you think.


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Jeffrey Morgenthaler's Sherry-Tequila Egg Nog
Serves: 1 gallon
  • 12 eggs
  • 36 ounces whole milk
  • 24 ounces heavy cream
  • 18 ounces (by volume) sugar
  • 15 ounces Amontillado sherry
  • 12 ounces añejo tequila
  • 1 tablespoon nutmeg
  1. Using a stand mixer (or hand mixer in a large bowl) beat eggs and slowly add sugar and nutmeg. Mix until sugar is dissolved.
  2. Slowly add whole milk, heavy cream, sherry, and tequila.
  3. Refrigerate overnight.

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Pictured: Bodum Bistro Double-Wall Insulated Glass Espresso Mugs (I love these little mugs for hot tea, punches, coffee, etc.!)

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