The following is a recipe for George Washington’s Eggnog we serve at SugarToad during the Holiday season. It is not super-sweet as we know commercial eggnog today, but an authentic recipe as it would have been served during the colonial period. It is frothy and delicious! The original recipe would have been cured for a week to ten days in a large wood bowl outside in the snow.
We use Michter’s Rye Whiskey at the restaurant since it is considered to be the original rye recipe of the Pennsylvania Dutch. The Michter's Rye recipe was lost and modified as it was transplanted to Kentucky during the Whisky Rebellion during Washington’s reign as President.
George Washington’s EggNog Yield 4-5 quarts
1 cups brandy
1 cup rye whiskey
1 cup dark Jamaica rum
1 cup cream Sherry
12 large fresh farmer eggs plus 6 yolks
3/4 cup sugar
1 quart whole milk
1 quart heavy cream
1-2 tablespoons fresh ground nutmeg
1 cinnamon stick
1 vanilla bean
Method:
• Combine alcohol. Separate eggs. Cream yolks and sugar in stand mixer till double in volume. Slowly add milk, cream, and alcohol mixture and continue to mix for several minutes.
• In separate bowl whisk egg whites to soft peaks. Fold into egg/alcohol mixture. Add cinnamon stick, vanilla bean, and good amount of nutmeg to taste.
• As mixture cures it will separate. This is okay. Let flavors marinate overnight.
Modernized from recipes and receipts of Mount Vernon, Virginia.
Sugartoad Notes:
• Colonial recipe cured for a week, but it loses its fresh eggy flavor.
• Addition of vanilla bean really enhances flavors.
• Best between 12 hours to 48 hours.
• Will begin to separate and needs to be whisked just before served.
• Garnish with fresh nutmeg upon service.
• Most important aspect for recipe authenticity is rye whiskey. This is the type of whiskey GW distilled at Mount Vernon. We use Michter’s Rye Whiskey at SugarToad.
• Salmonella? Use pasteurized eggs. Alcohol will also kill any bacteria while curing.
• Chef’s Variation—Substitute goat’s milk for cow’s milk. It will give it a delicious tangy flavor.
