Recommended Difford's Guide modern web export by Difford's Guide (2024) — Difford's Guide modern source record
| 30 ml | Cognac brandy — {"raw_name": "Cognac (brandy)", "raw_measure": "30 ml Cognac (brandy)", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 30 ml | Spiced rum — {"raw_name": "Spiced rum", "raw_measure": "30 ml Spiced rum", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 1 whole | Egg (white and yolk) — {"raw_name": "Egg (white and yolk)", "raw_measure": "1 fresh Egg (white and yolk)", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 60 ml | Heavy/double cream — {"raw_name": "Heavy/double cream", "raw_measure": "60 ml Heavy/double cream", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 90 ml | Milk (whole/full 3-4% fat) — {"raw_name": "Milk (whole/full 3-4% fat)", "raw_measure": "90 ml Milk (whole/full 3-4% fat)", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 45 ml | Superfine/caster sugar — {"raw_name": "Superfine/caster sugar", "raw_measure": "45 ml Superfine/caster sugar", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select a TODDY GLASS.
- Prepare garnish of grated nutmeg.
- Use the serve number selector (below the ingredients) to set the number of serves you want in your pre-batch.
- BLEND eggs to beat for one minute with blender on medium speed.
- Gradually add sugar (measured by volume in a jigger) as you blend for another minute.
- Continue to blend while adding other ingredients.
- Refrigerate for at least several hours to chill.
- Serve in chilled glasses.
- Dust each cocktail with freshly grated nutmeg.
Garnish: Prepare garnish of grated nutmeg.
{"date_published": "2024-12-11 09:32:50", "source_url": "https://www.diffordsguide.com/cocktails/recipe/31657/jeffrey-morgenthalers-eggnog", "image_url": "https://cdn.diffordsguide.com/cocktail/Rjg4dA/square/0/512x512.webp?v=1737701663"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.