Tis the season for the nog

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Egg nog. It’s one of those things that people either love or absolutely will never ever drink. Or even try. It grosses them out. Like raw oysters. Or tapioca.

I love it. (and oysters and tapioca….)

I asked around with friends and got a ton of egg nog opinions, advice and recipes. Henry Hong of Thames Street Oyster House reminded me that aging it is really important – he makes his around Thanksgiving and lets it age in the refrigerator until Christmas. Several people shared Jeff Morgenthaler’s (of Clyde Common‘s Portland, Oregon) Traditional Egg Nog recipe, so I might make that one for a New Year’s Eve party I attend every year. Or I might make my friend Ginna’s recipe – it is BOOZAY with rum, brandy and whiskey – but seriously balanced, smooth and easy to drink. Trouble = Uber.

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Photo by Food52

Jeffrey Morgenthaler’s Egg Nog

This egg nog can be made in just about any home or bar, since the ingredients are fairly simple. It can be done entirely in a blender, so there are no whisks or beaters or rubber spatulas or stovetops needed. It yields two healthy servings, so you can easily multiply it to serve more. It doesn’t use a ton of heavy cream, so it’s fairly light. In other words, it’s practically perfect.

2 large eggs
3 oz (by volume) superfine or baker’s sugar (NOT powdered!)
½ tsp freshly-grated nutmeg
2 oz brandy
2 oz spiced rum (I use Sailor Jerry’s)
6 oz whole milk
4 oz heavy cream

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.

I heard that The Charmery is serving a rye whiskey egg nog, so I will definitely have to stop in there this weekend. Also, I enjoyed Patrick’s bottled egg nog at Le Garage – nice and cold, boozy and smooth. Hersh’s Pizza is serving a different take on egg nog, one that uses tequila and sherry…maybe I need to get down there…

Like many things in food, I am not a snob. It’s okay to buy it. I repeat, it’s okay to buy it. Not everyone has the time to go the homemade route. I love High’s or Turkey Hill egg nog…and yes you can booze it up a little if you’d like. No judgement here, hon. Have at it. One of my favorite things is a little open house that Pete Clark of Pete’s Pickins Antiques – a family friend  in my hometown of Kingsville, Maryland – has every year. At the party, she what she serves is literally High’s egg nog in a huge punch bowl with High’s egg nog ice cream floating in it. I usually have several glasses, but I will add that Pete’s punch glasses are tiny. I swear. (Thanks, Pete – you are the best!)

Amy Langrehr

Amy Langrehr

Amy Langrehr is the blogger and Instagrammer behind Charm City Cook.She writes about food, drink, cooking and more in her hometown of Baltimore.
Amy Langrehr


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