Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: Sign up for the Small Screen email newsletter & be the first to know when new episodes air on our site!: The Morgenthaler Method on Facebook: Small Screen on Facebook: Small Screen on Twitter: Small Screen on Pinterest: How to Make Egg NogJeffrey Morgenthaler loves egg nog, but he can't stand the thick, gelatinous goop they sell at the grocery store. Even if you were to cut it with alcohol, it's still so overly-pasteurized and full of preservatives that it would be anything but enjoyable to slug down at a Christmas party. So a few years ago, he set about concocting the simplest, tastiest Egg Nog recipe he could. (You can see the original below) In this episode of The Morgenthaler Method, Jeffrey builds on his original recipe and demonstrates the hugely popular Egg Nog recipe from Clyde Common in Portland, Oregon. Either one is tasty and perfect for the holidays. Enjoy!Watch on Small Screen: GRAB THE FAMOUS SMALL SCREEN BAR TOOLS SHIRT: Keywords:how to make egg nogegg nog recipeegg nogholiday drinkClyde Common Egg Nog Recipe:2 large eggs3 oz (by volume) super fine sugar2 oz anejo tequila2 12 oz Amontillado sherry6 oz whole milk4 oz heavy creamInstructions:In a blender or stand mixer on low speed, beat eggs until smooth. Slowly add sugar until incorporated and dissolved. Slowly add sherry, tequila, milk and cream. Refrigerate overnight and serve in small chilled cups. Dust with fresh nutmeg before serving.Jeffrey's Original Egg Nog Recipe:2 large eggs3 oz (by volume) granulated sugar½ tsp freshly-grated nutmeg2 oz brandy2 oz spiced rum (I use Sailor Jerry's)6 oz whole milk4 oz heavy creamInstructions:Beat eggs in blender for one minute on medium speed. Slowly add sugar and blend for one additional minute. With blender still running, add nutmeg, brandy, rum, milk and cream until combined. Chill thoroughly to allow flavors to combine. Serve in chilled wine glasses or champagne coupes, grating additional nutmeg on top immediately before serving.