George Washington's Eggnog [ I'm Not Kidding!]
"This'll put hair on our chests! Check out all the liquor in this! I think the combination is inspired..."
photo by Elliott B.
- Ready In:
- 168hrs 45mins
- Ingredients:
- 8
- Yields:
-
3 quarts
- Serves:
- 8-12
ingredients
- 1 pint brandy
- 1⁄2 pint rye whiskey
- 1⁄2 pint jamaican rum
- 1⁄4 pint sherry wine
- 12 eggs, separated
- 12 tablespoons sugar
- 1 quart milk
- 1 quart heavy cream
directions
- MIX LIQUOR FIRST.
- Separate yolks and whites of the eggs*.
- Add sugar to beaten yolks and mix well.
- Add combined liquors to the yolk and sugar mixture, drop by drop at first, slowly beating it all the while.
- Add cream and milk and mix thoroughly.
- Beat the egg whites* until stiff and gently fold these into cream liquor and yolk mixture.
- Let this sit in the refrigerator for several days.
- Taste frequently.
- *I always remove the white thingum from eggs.
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Reviews
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Delicious, but the serving size is inaccurate. This recipe really yields 6qts of egg nog. So I cut everything in half. By the way, here is my calculation, showing that the final product is 7.5% alcohol.
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Okay, kids, check this out. After the Revolutionary war, George Washington and his troops stayed at Rockingham, the home of Judge John Berrien's widow in New Jersey. Wrote his farewell address to the troops from there. The Judge's son, Major John Berrien was at 17 years of age a Brigade Major and was an Aide de Camp to Washington at Valley Forge. He then proceeded to get shot in the head at the Battle of Monmouth, got better and retired his commission, joined the Navy as a captain, resigned and decided being a privateer was more his thing. Then died in 1815 from complications due to carrying a British musketball in his head all those years.... Fast forward a bit, and we find the Major's son, Weems Berrien, a Cadet at West Point. One can only assume that tradition dictated that no Christmas shall pass without some brain smashingly good Eggnog, which brings us to this: https://en.wikipedia.org/wiki/Eggnog_Riot I live in Weems' house and one of these days I'm going to make some of this and try it. NO matter how disgusting I find eggnog to be. Merry Christmas my friends!
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We make this every year. Strong but consistently good and mellows with age.. We let sit for almost 2 weeks.
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Well, i just finished making it,and of course i had to sample it, WOW! Pretty strong stuff, yet not over powering.
Tweaks
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Just made this and she substituted Tuaca fir the Sherry and Wild Turkey for the rye. Came out great! -
Some history on Eggnog.
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I used Makers Mark instead of rye whiskey, and left out the sherry because I didn't have any on hand. Still tastes great.
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Left out Rye (husband is allergic) and added other liquors in same ratio to make up.
RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas...
have some fabulous recipes from well-traveled army people...
recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor...
a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway]
sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!!
the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter...
also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree...
for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
