This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Modern Version of George Washington's Egg Nog
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- #47409
serves/makes:
ready in:
over 5 hrs
over 5 hrs
3 reviews
ingredients
2 cups brandy
1 cup rye whiskey
1 cup dark Jamaica rum
1/2 cup cream sherry
8 extra large eggs
OR
10 large eggs
3/4 cup sugar
1 quart milk
1 quart heavy cream
1 teaspoon fresh ground nutmeg
1 cinnamon stick
directions
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
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 21, 2019
Add some vanilla extract to the recipe as well. Really gives a good flavor.
November 26, 2017
4th year in a row I'm making this based on your recipe. I use E&J Brandy, Old Overholt Rye, and Gosling's Black Rum (and I convert all the measurements to metric). Everyone know's this is my go-to Xmas gift - presented plainly in Mason Jars. I have doubled and tripled this recipe - I have to reserve a whole shelf of my fridge. Thanks for this awesome resource!
November 15, 2012
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.