The following is a recipe for George Washington’s Eggnog. It is not super-sweet as we know commercial eggnog today, but an authentic recipe as it would have been served during the colonial period. It is frothy and delicious! The original recipe would have been cured for a week to ten days in a large wood bowl outside in the snow.
Commercial eggnog is full of stabilizers for shelf life and tastes synthetic. It is really worth the effort to make it yourself for a Christmas Party. If you don’t feel like investing in four types of spirits, use Captain Morgan’s Spiced Rum for a one spirit option. If you are concerned about raw eggs, curing it overnight with the alcohol will kill any harmful bacteria.
The recipe includes Michter’s Rye Whiskey which is considered to be the original rye recipe of the Pennsylvania Dutch. The Michter’s Rye recipe was lost and modified as it was transplanted to Kentucky during the Whisky Rebellion during Washington’s reign as President.
George Washington’s Eggnog
Yield 4-5 quarts 1 cups brandy 1 cup rye whiskey 1 cup dark Jamaica rum 1 cup cream Sherry 12 large fresh eggs plus 6 yolks 3/4 cup sugar 1 quart whole milk 1 quart heavy cream 1-2 tablespoons fresh ground nutmeg 1 cinnamon stick 1 vanilla bean
Method:
Combine alcohol. Separate eggs. Cream yolks and sugar with mixer until double in volume. Slowly add milk, cream, and alcohol mixture and continue to mix for several minutes.
In separate bowl whisk egg whites to soft peaks. Fold into egg/alcohol mixture. Add cinnamon stick, vanilla bean, and good amount of nutmeg to taste.
As mixture cures it will separate. This is okay. Let flavors marinate overnight.
