Teddy Roosevelt's Eggnog
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
1 gallon plus
- Serves:
- 30
ingredients
- 12 eggs, separated
- 1 1⁄2 cups sugar
- 1⁄4 teaspoon salt
- 1 quart heavy cream, beaten
- 1 quart milk
- 1 quart Bourbon
- 1 cup jamaican rum (light or dark)
- 1 tablespoon vanilla
- freshly grated nutmeg
directions
- Beat the 12 egg whites until stiff. Be sure to have removed the little white hard parts.
- Beat in 1/2 cup sugar into the egg whites and set aside.
- 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.
- Combine the egg mixtures and stir until thoroughly blended.
- 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.
- After beating this well, add 1 cup rum and the 1 TBS of vanilla.
- Pour the eggnog into a gallon jug (putting the extra into a quart jar).
- Store in the refrigerator for at least a week before serving so that the flavor will mellow.
- Shake or stir thoroughly before serving.
- Ladle from a chilled punch bowl into small cups and sprinkle with nutmeg.
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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