George Washington's Christmas Eggnog
Description
Whether this recipe is truly George Washington's or not, it is a vintage recipe from the 19th century. Prepare it a day in advance so that it’s well chilled. The grocery store eggnog just doesn't compare.
Ingredients
12 eggs, at room temperature
1/2 c. sugar
one-fifth bourbon (750 ml bottle)*
1/2 t. salt
1 quart whipping cream
1 - 2 t. nutmeg, freshly grated (NOT ground)
1 c. milk, optional**
cinnamon sticks, for serving
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Separate the egg whites and egg yolks very carefully, making sure there is absolutely no yolk in the whites. Cover and store the egg whites in the refrigerator.
Whisk egg yolks and sugar in a large bowl. Or, use an electric or stand mixer with a whisk attachment. Whip until thick and smooth and lemon yellow in color, 5 - 7 minutes.
Slowly add the desired alcohol to another large bowl while beating at slow speed. Scrape down sides of the bowl. Refrigerate mixture for several hours or overnight.
In separate bowl, beat the egg whites and salt until almost stiff.
Whip the 1 quart cream until stiff.
Fold the whipped cream into the yolk mixture; fold in the beaten egg whites. Refrigerate for 1 hour.
When ready to serve, sprinkle the top with freshly grated nutmeg.
Serve in glasses with cinnamon sticks.
*:The amount of alcohol in this recipe can be adjusted or omitted completely. Or, use a different alcohol; some choices are brandy, rum, bourbon, or whisky, or 1 c. bourbon and 1 c. Cognac instead of the one-fifth bourbon.
**If desiring a thinner eggnog, add 1 c. milk to the yolk mixture.