To Spartakris' house we go...
We're going to Friendmas Eve at Sparty's house this year, so no Chinese takeout. Maybe tomorrow. Tonight we're having pasta and meatbaaallllls, and lots of other stuff. I made this eggnog, it's Clyde Common's Better Eggnog from Food52, halved and I used agave instead of sugar. Because tequila! I also reduced the alcohol a bit, because me. I don't like eggnog that you can take the paint off cars with. Anyway it's true, this is a very drinkable eggnog. Kind of dangerously drinkable, that's why I only made two quarts. I need to think of how to use up the rest of this tequila and sherry, so that I'm not making eggnog for myself all winter.
Re: mixing this, I found that my mixer didn't beat the eggs well enough and my food processor was too small—for this amount, anyway. So in the end I went with the soup pot and immersion blender, like he says.
1 cup agave
4-1/2 oz añejo tequila
6 oz amontillado sherry
18 oz milk
12 oz cream
nutmeg for garnish
In a pot, blend the eggs with an immersion blender until smooth. Add in rest of the ingredients except the nutmeg, and blend until everything is incorporated. Pour into quart-size mason jars and refrigerate at least four hours.
Serve with nutmeg sprinkled on top. Or I like to shake it with some ice in a pint-size mason jar, sprinkle with nutmeg, and stick a straw in.