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Modern Version of George Washington's Egg Nog

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Rating: 5/5
1 review

ready in: over 5 hrs
serves/makes:   6 quarts

recipe id: 47409

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2 cups brandy
1 cup rye whiskey
1 cup dark Jamaica rum
1/2 cup cream sherry
8 extra large eggs
10 large eggs
3/4 cup sugar
1 quart milk
1 quart heavy cream
1 teaspoon fresh ground nutmeg
1 cinnamon stick


Mix liquors first in a separate container. Separate yolks and whites into two large mixing bowls. Beat egg yolks adding in sugar until the mixture turns a light yellow. Add liquor slowly to egg yolk mixture, continuing to beat (mixture will turn brown) until well incorporated. Add milk and cream simultaneously, slowly beating the mixture. Set aside.

Beat whites of eggs until stiff and fold slowly into the alcohol mixture. Add nutmeg and cinnamon stick, and stir well to incorporate. Cover mixture in an airtight container.

Allow egg nog to cure undisturbed for several days (4-7) in the coldest part of the refrigerator, or outside in a very cold (below 40 degrees F) place. The mixture will separate as it cures. This is OK. Just be sure to re-incorporate mixture before serving cold.

Recipe Source: Adapted from a recipe at Mount Vernon

added by

Lauren Braun Costello, CDKitchen Staff


Nutritional data has not been calculated yet.

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REVIEW: 5 star recipe rating
I have been making this eggnog for the past several years and giving away bottles as gifts. I usually include a warning that it should be cut with straight eggnog, if you're serving it to the aunties or grannies or others unaccustomed to imbibing. Me? I love it just like George. I cure it in an airtight container on the bottom shelf of the fridge for at least two weeks prior to serving. It does separate, but resist opening the container to stir. The author is right; it blends back together beautifully.

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