Adapted from Drinking Distilled: A User’s Manual by Jeffrey MorgenthalerThis recipe can easily be scaled up. I ended up tipping a little more tequila into the eggnog, which is the higher amount given. You can start with the smaller, and use more, to taste. Jeffrey recommends using anejo tequila and amontillado sherry, and if those are available, I suggest using them, too.For those who want or need to avoid raw eggs, you can use pasteurized eggs in this recipe.
4 to 5ounces (120-150ml)tequila,preferably añejo
5ounces (150ml)sherry,preferably amontillado
12ounces (360ml)whole milk
8ounces (240ml) heavy cream
tiny pinchof salt
1. In a blender, mix the eggs and sugar, until combined.
2. Add the tequila, sherry, milk, cream, and salt. Blend until smooth.
3. Chill the eggnog mixture thoroughly, preferably overnight, until ready to serve.
Serving: The eggnog should be served well-chilled, in chilled glasses, if possible. Dust each serving with a small amount of freshly grated nutmeg.
Storage: The eggnog can be kept for up to five days in the refrigerator.