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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