Jeffrey Morgenthaler Bartending and Cocktail Advice Since 2004

Many acclaimed chefs and bartenders will tell you that you need to first separate your eggs and whip the whites nearly to meringue before folding them with beaten yolks, sugar and booze for a thick, fluffy Eggnog. This is great if you really feel like drinking a cocktail resembling pancake batter, but I’ve found that texture to be off-putting to guests already predisposed to disliking a glass of Nog. I like to take my Eggnog smooth and silky, with inherent richness—not thickness.