Print: Early American Eggnog

Supposedly a recipe from George Washington, I have used this early American eggnog recipe for five annual New Year's parties. You must make it about 10 days in advance to mellow the flavors. It becomes so smooth. One year, one of my guests unknowingly served it to her 2-year-old! Use premium vanilla ice cream to keep it chilled in the punch bowl. I like to shape the ice cream in star molds and use them one at a time to chill the eggnog throughout the evening.

Prep

23 min

Cook

29 min

Servings

Difficulty

Medium

Ingredients

1 cup brandy
0.5 cups sherry wine
0.5 cups Jamaican rum
0.5 cups whiskey
12 large eggs , separated
0.75 cups white sugar
1 quart whole milk
1 quart heavy cream
1 quart vanilla ice cream , for serving
1 tablespoon freshly grated ground nutmeg , for garnish

Instructions

1 Add brandy, sherry, rum, and whiskey to a bowl; set aside.
2 Place egg yolks and egg whites into two separate, large bowls; set egg whites aside. Beat egg yolks with an electric mixer until light and frothy; gradually beat in sugar until light colored. Slowly beat in brandy mixture; beat in milk and heavy cream, with the mixer running, until thoroughly blended. Beat egg whites using a clean beater until soft peaks form; gently fold into milk mixture.
3 Pour eggnog into two clean, gallon-sized plastic milk containers. Refrigerate 5 to 10 days (10 for a smoother taste). Shake containers occasionally to keep alcohol from separating.
4 Pour eggnog into a punch bowl; whisk to blend. Add vanilla ice cream; garnish with nutmeg.

Nutrition per serving

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