Añejo Tequila and Amontillado Sherry Eggnog

Añejo Tequila and Amontillado Sherry Eggnog
Saved by 5 People
About this Cocktail

Recipe by Jeffrey Morgenthaler, courtesy of "Cocktails for the Holidays"
Via The Oregonian: http://www.oregonlive.com/dining/index.ssf/2014/12/holiday_entertaining_tips_and.html

  • 6 eggs
  • 1 cup plus 2 tablespoons granulated sugar
  • 1½ oz teaspoons freshly grated nutmeg
  • 2¼ cups whole milk
  • 12 oz heavy cream
  • 7½ oz amontillado sherry
  • 6 oz añejo tequila

Serves 10

In a blender or stand mixer on low speed, blend or beat the eggs until smooth. Slowly add the sugar and nutmeg, blending until incor­porated and the sugar has dissolved. Slowly add the milk, cream, sherry, and tequila, blending until combined. Refrigerate for at least 3 hours or overnight. Serve in chilled punch cups and garnish with a dusting of nutmeg.

  • Tim Thraves
    Best eggnog ever!
  • Louis Muscato
    agreed. been waiting to make this for a while. making a huge batch saturday for a party. so delicious

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