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My review
Early American Eggnog
cutiemoose
"Supposedly a recipe from George Washington, I have used this recipe for five annual New Year's parties. You MUST make it about 10 days in advance to mellow the flavors. Then it is so smooth one of my guests unknowingly served 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 a star molds, and use them one-at-a-time to chill the eggnog throughout the evening."
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Ingredients
5 d 1 h servingsOriginal recipe yields 27 servings
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- US
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Directions
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Prep
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Ready In
- Pour the brandy, sherry, rum, and whiskey into a bowl.
- Place the egg yolks and egg whites into two separate, large mixing bowls. Set the egg whites aside. Beat the egg yolks until light and frothy. Gradually beat in the sugar until the egg mixture is light colored. Slowly beat in the liquor mixture. With the mixer still running, pour in the milk and heavy cream until thoroughly blended.
- Using a clean beater, beat the egg whites until soft peaks form. Gently fold the egg whites into the milk mixture. Pour into two clean, gallon-size plastic milk containers. Refrigerate at least 5 days, or 10 days for an even smoother taste. Shake the container occasionally to keep the alcohol from separating.
- To serve, pour the eggnog into a punch bowl. Whisk to blend milk mixture, add the quart of vanilla ice cream, and garnish with nutmeg.
Footnotes
- Editor's Note:
- This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Making Your Eggs Safe.
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Reviews
Read all reviews 2528 Ratings
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Most helpful positive review
12/23/2008
I haven't tried this recipe either, but I didn't think it was fair for someone to leave a 1 star review when they didn't try it, just because the recipe calls for raw eggs. The fact is, the chan...
Most helpful critical review
12/11/2009
We followed the recipe exactly, but what came out of the fridge for our party smelled of rotten egg and was horrendously unpalatable. I'll not be trying this one again.
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12/23/2008
I haven't tried this recipe either, but I didn't think it was fair for someone to leave a 1 star review when they didn't try it, just because the recipe calls for raw eggs. The fact is, the chan...
1/2/2008
This is the best eggnog I have ever tasted. It really does need to age the full 10 days. I had made some and sent some with my husband to his New Years Eve party for work the eggnog was at 7 day...
12/29/2008
Save yourself some time and just make a double batch to begin with. Put 1/2 out for guests; hide the other 1/2 for yourself. When I offered this to my guests on Christmas Eve, the whole batch ...
4/23/2009
Do not sample while making. My husband had to take the bowl away from me.
11/5/2011
Very nice eggnog. Anyone who had a bad batch failed in sanitary pracictices in the kitchen. Those concerned with Salmonella would do well to watch the Science Friday test of Rockefeller Univer...
4/18/2011
Oh, this is one great recipe!! I totally agree with another reviewer: Use spiced rum!!! It makes such a difference! I'm an egg nog junkie. I make this all year round. And thicker IS better...
12/24/2010
This eggnog was an incredible hit at our christmas party. I made it with raw cream and raw milk, and the result was irresistable... even lactose intolerant people said they had no problems with...
1/13/2010
This recipe is awesome. I had to make an extra batch because my friends loved it so much. I now live in England where, believe it or not, they are not as accustomed to eggnog as Americans. They ...