Show Notes
Egg Nog, that creamy, boozy, sweet drink people either love or hate makes its way down the chimney this time of year to remind us all why we have a gym membership. Where did this drink come from, and why does it hold such a nostalgic place during the holidays? On today’s episode join Jason Wise & Forbes writer Jessica Dupuy as they dive into the story of this holiday drink we call Egg Nog. For the base recipe by Morgan Weller of Marfa Spirit Company (https://www.themarfaspirit.com/) mentioned in the episode go here: https://jeffreymorgenthaler.com/egg-nog/
For Morgan’s Yoakum Egg Nog mentioned in the episode:
5 egg 2 cups bourbon 1 cup buttermilk 1 cup heavy cream 2 oz. sorghum vinegar (2:1 ratio Muddy Pond Sorghum and Steen’s Cane Vinegar) 2 oz. corn husk simple syrup* Nutmeg to garnish
Be sure to chill all ingredients well before making. In a large bowl, beat eggs. Whisk in remaining ingredients until frosty. Pour into a pitcher and serve with a dash of nutmeg.
*Corn Husk Simple Syrup Dissolve 2 cups of sugar into 1 cup of hot water in a sauce pan over medium heat to make a rich simple syrup. Remove from heat. Set a dozen dried corn husks into the pan and let steep for thirty minutes. Remove husks and discard. Add 1 tablespoon of Everclear. Chill simple syrup in refrigerator; will keep indefinitely.
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