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More specifically, a recipe for egg nog purportedly favored by George Washington!
Peruse the original recipe here, courtesy of Tasting History with Max Miller. I cut Miller's amounts in half, so let's march on, shall we?
What You Need!
1 Cup brandy
1/2 Cup rye whisky
1/2 Cup dark rum
1/4 Cup cream sherry
6 eggs, separated into yolks and whites (not held far apart, ya sillies)
1/4 Cup plus 2 tbsp sugar
1 pint whole milk
1 pint cream
1/2 tsp nutmeg (or what you like, such as cinnamon, ginger, or cardamom; hey, you do you)
What You Do With What You Need!
1. Beat the egg yolks until pale yellow
2. Add the sugar a little at a time until fully incorporated
3. Add the milk and cream, and beat until mixed.
4. Add the booze; beat until mixed.
5. Using clean beaters or a whole different mixer, beat the egg whites until stiff peaks form (NOTE: if you use the same beaters you used for the yolks, make sure you clean them thoroughly - a trace of yolk in the egg whites will spoil them and you'll never get them whipped to stiff peaks).
6. Fold the egg whites into the mixture.
7. Put it in your fridge and let it mature at least 5 days
Verdict: Oh, Beep Bop A Loo Lah, this shit is STRONK! Give it a stir, as the foamy egg whites rise to the top; pour into a glass, with a sprinkle of nutmeg, and drink - but . . . very carefully . . .
Peruse the original recipe here, courtesy of Tasting History with Max Miller. I cut Miller's amounts in half, so let's march on, shall we?
What You Need!
1 Cup brandy
1/2 Cup rye whisky
1/2 Cup dark rum
1/4 Cup cream sherry
6 eggs, separated into yolks and whites (not held far apart, ya sillies)
1/4 Cup plus 2 tbsp sugar
1 pint whole milk
1 pint cream
1/2 tsp nutmeg (or what you like, such as cinnamon, ginger, or cardamom; hey, you do you)
What You Do With What You Need!
1. Beat the egg yolks until pale yellow
2. Add the sugar a little at a time until fully incorporated
3. Add the milk and cream, and beat until mixed.
4. Add the booze; beat until mixed.
5. Using clean beaters or a whole different mixer, beat the egg whites until stiff peaks form (NOTE: if you use the same beaters you used for the yolks, make sure you clean them thoroughly - a trace of yolk in the egg whites will spoil them and you'll never get them whipped to stiff peaks).
6. Fold the egg whites into the mixture.
7. Put it in your fridge and let it mature at least 5 days
Verdict: Oh, Beep Bop A Loo Lah, this shit is STRONK! Give it a stir, as the foamy egg whites rise to the top; pour into a glass, with a sprinkle of nutmeg, and drink - but . . . very carefully . . .
Category Food / Recipes / Tutorials
Species Unspecified / Any
Gender Any
Size 3325 x 2494px
File Size 978.5 kB
Listed in Folders
From Chris: Also, do not add arsenic to the egg nog....
Unless you have some loathsome relatives that you do not want to invite next year for X mas :P
Unless you have some loathsome relatives that you do not want to invite next year for X mas :P
I love egg nog. The absolute cheapest stuff out there in the nondescript mildly festive milk jug. I could drink it all year.
There was a time I considered making it homemade, but a roommate back then took it upon himself to make some, and I don't know what corrupted recipe or half baked motivation he had, but we ended up with a massive amount of the stuff and there was definitely something very wrong with it. I ended up throwing nearly all of it out because no one else in our household would touch the stuff.
This recipe looks enticing...
There was a time I considered making it homemade, but a roommate back then took it upon himself to make some, and I don't know what corrupted recipe or half baked motivation he had, but we ended up with a massive amount of the stuff and there was definitely something very wrong with it. I ended up throwing nearly all of it out because no one else in our household would touch the stuff.
This recipe looks enticing...
eggnog does not last in my fridge... every time I open it, I have to have some...
Vix
Vix
The original recipe includes the instruction "Taste frequently."
You see how much I poured for a "taste" last night (a day after I made it).
You see how much I poured for a "taste" last night (a day after I made it).
There's brandy in it too.
And historically Washington was one of the largest rye distillers in Virginia.
And historically Washington was one of the largest rye distillers in Virginia.
He did a video last week on the Egg Nog Riot at the US Military Academy, and the recipe from that time. This is about strong enough to cause a riot.
that's a good one, I usually go with either Alton Browns Aged Eggnog receipt https://altonbrown.com/recipes/aged-eggnog/
OR
Dr. Rebecca Lancefield's Eggnog Recipe
This recipe comes from Dr. Rebecca Lancefield (1895 – 1981), a prominent microbiologist who worked at The Rockefeller University. One of her perhaps lesser-known legacies is related to eggnog: every year, she would make eggnog in the lab before Thanksgiving, let it "mellow," and then serve it at Christmas. Forty years later, the eggnog tradition persists in that laboratory.
1 dozen eggs
1 quart heavy cream
1 quart light cream
1 pint bourbon
1 quart rum
nutmeg
sugar to taste (1/2 - 3/4 lb)
Add the light cream with stirring. Add the sugar to taste with mixing (1 pound/batch), then add nutmeg to taste.
Leave standing at least overnight with lid slightly ajar in refrigerator. Serve after 2-3 weeks in the cold.
OR
Dr. Rebecca Lancefield's Eggnog Recipe
This recipe comes from Dr. Rebecca Lancefield (1895 – 1981), a prominent microbiologist who worked at The Rockefeller University. One of her perhaps lesser-known legacies is related to eggnog: every year, she would make eggnog in the lab before Thanksgiving, let it "mellow," and then serve it at Christmas. Forty years later, the eggnog tradition persists in that laboratory.
1 dozen eggs
1 quart heavy cream
1 quart light cream
1 pint bourbon
1 quart rum
nutmeg
sugar to taste (1/2 - 3/4 lb)
Add the light cream with stirring. Add the sugar to taste with mixing (1 pound/batch), then add nutmeg to taste.
Leave standing at least overnight with lid slightly ajar in refrigerator. Serve after 2-3 weeks in the cold.
Merch Store
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