Recipe by 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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vanilla ice cream, for serving
freshly grated ground nutmeg, for garnish
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 chance of getting salmonella from eating raw eggs is 1 in 30,000. And actually, in a healthy human body, salmonella can't do any harm. Most of us have some small amount of salmonella introduced into our systems all the time. In a healthy body the salmonella is controlled and killed by healthy intestinal flora in the gut.
It's a shame people don't get their facts straight before posting a review of an untried recipe, leaving 1 star and ruining the overall rating.
Happy Holidays (and try not to drink 30,000 eggs-worth of eggnog)!! :o)
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.
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 days, it was good but at 10 days it was great!!! I already have set the date to make it next year for both Christmas and New Years.
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 disappeared before I even had dinner on the table. It's fabulous!
Do not sample while making. My husband had to take the bowl away from me.
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 University Eggnog test. They showed that if their batch were mellowed for over 3 weeks it was bacteria free, even though they had added Salmonella to the egge at the start of the experiment, longer aging could be the key to good health as well as good taste.
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 this eggnog. It tasted like Bailey's Irish Cream... only better! Much better! It is great as soon as you make it, but it gets smoother the longer you allow it to sit. I made more right away for just my husband and I. Merry Merry Christmas!
I have made this twice and it is delicious. You MUST wait the 10 days for it to mellow and it is still "stiff" but tastes delicious.
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