This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Betty's Famous Eggnog
New Orleans Creole Eggnog
Easy Eggnog Ice Cream
Luscious Eggnog
Don's Friend Tonja's Cousin Toni's Boyfriend's Grandmother's Eggnog
more »
Top Related Articles
Classic Whiskey Cocktails: American Style
Classic Rum Cocktails
Whiskeys of the World
The Story of Rum
Classic Vodka Cocktails
Wine 101
Classic Tequila Cocktails
Classic Gin Cocktails
Super Bowl® Brews
Champagne 101
Related Collections
Champagne and Other Festive New Year Drinks
Christmas Eggnog and other Beverages
Rum
Washington
Christmas Recipes

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Early American Eggnog

By: AKBMEIER

"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."

Rate/Review | Read Reviews (18)

Prep Time:
30 Min

Cook Time:
30 Min

Ready In:
5 Days 1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 27 servings

Ingredients

1 cup brandy
1/2 cup sherry wine
1/2 cup Jamaican rum
1/2 cup whiskey
12 eggs, separated
3/4 cup 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

Directions

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.