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eggnog recipe

I learned recently that the Father of our Country has a bit more to his distinction than being the General that led the Patriots to victory and the first President of the United States.  He also had a recipe for a mean – and we do mean mean – eggnog.

It’s rather heavy on the alcohol.  His recipe also fails to note how many eggs too use in the brew… probably as a result of having consumed a bit too much of it before writing the recipe down!  Or it could be a matter of who cares about the eggs when you have brandy, whiskey, rum and sherry!

Enough said.  Here is our Founding Father’s intoxicating eggnog recipe:

Ingredients: One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, 1/2 pint rye whiskey, 1/2 pint Jamaica rum, 1/4 pint sherry (See what we mean?  It’s very heavy on the booze.)

Directions: mix liquor first, then separate yolks and whites of eggs, add sugar to beaten yolks, mix well. Add milk and cream, slowly beating. Beat whites of eggs until stiff and fold slowly into mixture. Let set in cool place for several days. Taste frequently.

I’m assuming that maybe the alcohol kept the eggs, cream and milk from going bad?  I don’t know. But since we have refrigerators now, we should use them.  I would also think overnight should be more than long enough to let it age.

As for the number of eggs, it’s estimated a dozen eggs would be about right based on the other ingredients.  If this recipe looks a bit too intoxicating for you, check out our basic Holiday Eggnog Recipe.  Also the alcohol is optional in all eggnog recipes.  We seldom add alcohol to ours.

Check out our post on the history of eggnog and be sure to drop us a comment and let us know how your version of this recipe came out.

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