Modern Version of George Washington's Egg Nog
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Serves/Makes: 6 quarts
Ready in: > 5 hrs
- 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
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
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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