Teddy Roosevelt's Eggnog

Recipe by carrie sheridan
READY IN: 40mins




  • 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.