Teddy Roosevelt's Eggnog

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READY IN: 40mins
Recipe by carrie sheridan

Served in the White House by the Kennedy and Johnson administrations

Ingredients Nutrition


  1. Beat the 12 egg whites until stiff. Be sure to have removed the little white hard parts.
  2. Beat in 1/2 cup sugar into the egg whites and set aside.
  3. In a separate bowl, beat until very light the 12 egg yolks (also free of any of the white hard part) with 1 cup sugar and 1/4 tsp of salt.
  4. Combine the egg mixtures and stir until thoroughly blended.
  5. To this, add 1 quart of the heavy cream which has been beaten, the 1 quart of milk and the 1 quart of the bourbon.
  6. After beating this well, add 1 cup rum and the 1 TBS of vanilla.
  7. Pour the eggnog into a gallon jug (putting the extra into a quart jar).
  8. Store in the refrigerator for at least a week before serving so that the flavor will mellow.
  9. Shake or stir thoroughly before serving.
  10. Ladle from a chilled punch bowl into small cups and sprinkle with nutmeg.

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