Author Notes: This recipe comes from Jeffrey Morgenthaler of Portland's Clyde Common, and it's all we'll ever make over the holidays anymore. He smartly swaps Amontillado sherry and añejo tequila for the syrupy rums that normally shack up with eggnog’s requisite eggs and truckload of dairy. It’s smoky and it’s nuanced, and for both of these reasons it makes consuming a glass full of cream and raw eggs not feel like an exhaustive exercise. 

Clyde Common's Better Eggnog

Serves many (makes about one gallon)

• 12eggs
• 2 1/4cups superfine sugar
• 12ounces añejo tequila
• 15ounces Amontillado sherry
• 36ounces whole milk
• 24ounces heavy cream
• Freshly grated nutmeg for garnish

1. In a blender or a stand mixer, beat the eggs until smooth, then slowly add in the sugar.
2. Add in the rest of the ingredients save for the nutmeg, and blend until everything is incorporated. If you're using a blender, you'll have to do this part in batches. (My favorite way to blend this quantity of eggnog is in a big pot with an immersion blender.)
3. Refrigerate overnight (or at least 4 hours) and serve in punch glasses with a little grated nutmeg over the top.

https://food52.com/recipes/32156-clyde-common-s-better-eggnog