How to Make Your Egg Mogul Even Better

You may shock this to learn about this, but I have a few drawbacks. Some of them are real, some only exist in my head. I was always worried about not being able to enjoy an egg gogol. As a lover of cream, eggs, booze and seasonal entertainment, this sounded like I would have liked, but I have always found the mouthfeel extremely unpleasant.

Until I found the eggnog, I really, really enjoyed it. Unsurprisingly, this is Jeffrey Morgenthaler’s recipe. Jeff, who runs the Clyde Tavern in Portland (formerly known as the Clyde Common), is very good at making drinks that I love. Somewhat surprisingly, this can contains tequila. Jeff’s recipe can make a lot of egg gogol (about a gallon) – too much for a one-person family (I can’t even share this with my boyfriend since he doesn’t drink), so I usually enjoy one glass sitting on the bar stool by Clyde.

Sadly, sitting on a stool isn’t something I can do a lot right now – I need an easy way to enjoy a drink at home. You see, I don’t want to be the finicky and finicky eggnog drinker. I want to be the person who loves the packaging of store bought items. To make this dream a reality, I started thinking about Jeff’s egg leg and what I liked about him. Aside from tequila and sherry, what I liked most about Jeff’s coffee was its light, almost airy texture. Instead of reading as thick and thick, it appears smooth and creamy. It would follow that the key to making a cheesy, lackluster eggnog taste like an unusual eggnog is air .

How to add air to their eggnog? Easy, just shake it like a cocktail, preferably on one very large stone. The ice is mixed (air is added) and diluted (water is added), resulting in a lighter, fluffier mogul that is much easier to drink. At least that’s what I thought. You will need to watch the video above to make sure I am correct. (Hint: obviously, yes.)


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