Washington's Eggnog Recipe • The View from Great Island

and Martha Washington's Holiday Eggnog Washington Eggnog

One-quart cream, one-quart milk, one dozen tablespoons sugar, one-pint brandy, ½ pint rye whiskey, ½ pint Jamaica rum, ¼ pint sherry - mix liquor first, then separate yolks and whites of 12.

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Even America's first president had a penchant for velvety eggnog at Christmas time -- and an eggnog with a kick in it, that's for sure. What follows is said to be George Washington's original.

Washington's Eggnog Recipe • The View from Great Island

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.

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George Washington Eggnog Recipe. "One-quart cream, one-quart milk, one dozen tablespoons sugar, one-pint brandy, ½ pint rye whiskey, ½ pint Jamaica rum, ¼ pint sherry - mix liquor first, then separate yolks and whites of 12 eggs, add sugar to beaten yolks, mix well. Add milk and cream, slowly beating. Beat whites of eggs until stiff and.

Washington's Eggnog Recipe • The View from Great Island

Step 3. In a separate bowl, beat egg whites till stiff. Add sugar. Continue beating. Add to yolk mixture. In another bowl, beat cream till stiff. Add to mixture, folding in gradually. Store in.

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2 cups (475 ml) brandy; 1 cup (235 ml) rye whiskey; 1 cup (235 ml) dark rum; 1/2 cup (120 ml) sherry; 3/4 cup (150 g) sugar; 12 medium eggs, or 10 large eggs, separated

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THE RECIPE. • 7 eggs, separated. • 7 jiggers (1 and 1/3 cups) bourbon. • 2 cups milk. • 7 Tbsp (heaping) sugar. • 1 pint heavy cream. • Nutmeg, grated, to float on top of each cup.

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Mount Vernon historian Mary Thompson says the legend of George Washington's super-potent recipe for eggnog is bunk, but the estate does preserve a hand-written holiday cake recipe from Martha.

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Separate yolks and whites into two large mixing bowls. Blanchir egg yolks (beat 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.

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Aged Eggnog Base Recipe: 12 large eggs. 1.5 cups bourbon (80 proof) 1/2 cup cognac (80 proof)- you may add extra bourbon in place. 1/3 cup dark rum (80 proof)

Washington's Eggnog Recipe • The View from Great Island

Break eggs and separate yolks from white. Beat whites of eggs until stiff. Beat whipping cream until stiff. Beat yolks of eggs to an even consistency, slowly adding sugar. Add whiskey slowly. Fold in beaten egg whites. Fold in whipped cream. Sprinkle with nutmeg.

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Step two. In a large bowl, beat the egg yolks until thickened, then beat in the sugar. Gradually add the liquor, then the milk and finally the cream while continuously whipping the mixture.

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12 room-temperature eggs. 3/4 cup sugar. 4 cups milk (1 quart) 4 cups heavy cream (1 quart) Nutmeg and cinnamon for garnish. Instructions: Combine all of the liquor into a bowl and set aside.

Washington's Eggnog Recipe • The View from Great Island

George Washington's Eggnog Recipe. "One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, 1/2 pint rye whiskey, 1/2 pint Jamaica rum, 1/4 pint sherry—mix liquor first, then separate yolks and whites of eggs, add sugar to beaten yolks, mix well. Add milk and cream, slowly beating. Beat whites of eggs until stiff.

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Washington's Eggnog Recipe • The View from Great Island

directions. MIX LIQUOR FIRST. Separate yolks and whites of the eggs*. Add sugar to beaten yolks and mix well. Add combined liquors to the yolk and sugar mixture, drop by drop at first, slowly beating it all the while. Add cream and milk and mix thoroughly. Beat the egg whites* until stiff and gently fold these into cream liquor and yolk mixture.