Eggnog: A Christmas History
Eggnog: A Christmas History
Hold on to your socks with this homemade old-school eggnog recipe from Mount Vernon, George Washington’s estate. There’s a good story to go with it, too.


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 fold slowly into mixture. Let set in cool place for several days. Taste frequently.



  • 1 Quart (950ml) Cream
  • 1 Quart (950ml) Whole Milk
  • 3/4 Cup (150g) Sugar 
  • 12 Medium eggs (or 10 large or 8 extra large)
  • 2 Cups (475ml) Brandy
  • 1 Cup (235ml) Rye Whiskey
  • 1 Cup (235ml) Dark Rum 
  • 1/2 Cup (120ml) Sherry
  • 1 Teaspoon Nutmeg (Optional)


  1. Separate the eggs and beat the yolks until they are a smooth pale yellow. Then slowly add the sugar in while beating on low. Next add the cream and milk while beating and then the liquor and mix until smooth. If you are going to add nutmeg or any other spices, add them now. 
  2. In a separate bowl, whisk the egg whites until they form stiff peaks. Then fold them into the yolk and cream mixture until there are no streaks. At this point the eggnog is ready to serve, though it is best aged in a cool spot, like the refrigerator, for 4 - 5 days or longer. 

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