This recipe was adapted from Jeffrey Morgenthaler's Eggnog recipe in the book Drinking Distilled: A User’s Manual.

Ingredients

How it’s made…

HERE IS WHAT WE DID

Place a large glass bowl in the freezer and allow it to chill for at least one hour before you begin this recipe.

In a small bowl, bloom 2.5 tablespoons of gelatin in 2 ounces of water, Set aside.

In a saucepan, slowly heat 4 ounces of heavy cream until you see steam appear in the pan. Do not heat until boiling, not even close. You only want to heat the cream enough that the gelatin will dissolve.

Remove the heavy cream from the heat and add your bloomed gelatin stirring until it is completely dissolved.

Once the gelatin is dissolved, pour your heavy cream and gelatin into the bowl that has been chilling in the freezer and set aside.

Swirl the mixture around in the bowl a little bit to help bring it back to room temperature.

Allow the mixture to sit in the bowl in the refrigerator for 10 minutes.

After 10 minutes have passed, use a blender to combine 2 large eggs and 1/3 cup sugar and blend well.

Add 2 ounces tequila, 2.5 ounces sherry, 6 ounces of whole milk, your heavy cream mixture, and your pinch of salt to the blender and blend until smooth.

Pour your mixture into your molds and dust with fresh nutmeg.

Allow the mixture to rest in the refrigerator for at least 3 hours.

THERE’S NO SENSE SITTING AROUND WAITING FOR THE GELATIN TO GET FIRM.
POUR YOURSELF A GLASS WHILE YOU WAIT FOR THE GELATIN TO SET.