The eggnog base is inspired by Jeffrey Morgenthaler’s recipe from Clyde Common, Portland. It’s creamy, yet lighter than you might expect, and very easy. Any leftovers make amazing French toast!
- 4 oz Smoky No.56
- 3 oz milk
- 2 oz cream
- 1 egg
- 1/8 cup coconut sugar
- Whirl all ingredients in the blender on medium.
- Serve in small coupes or wine glasses, dust with fresh nutmeg.