Thick creamy eggnogBack in his heyday, President George Washington concocted his own version of the classic seasonal beverage, eggnog which is known to date back as far as the early eighteenth century. It has obscure origins, perhaps developed by the French, the British or the early pioneers of the Americas and all claim credit for its development. While the most common type of eggnog has the consistency of a creamy milkshake, often deceptively making people believe it is not as "alcoholic" as other beverages, this version is more true to the original George Washington version, thick and creamy and just as alcoholic, packing a punch (excuse the pun). The President's recipe did not specify exact ingredients and only barely mentioned that it should include eggs. One thing it did state however was that it should include a variety of exotic liquors, especially Jamaican rum and rye whiskey. Some sherry was also known to be added. Your Christmas guests should enjoy this version!

Things You Will Need

6 eggs

3/4 cup sugar

1 pint heavy whipping cream

1 pint whisky or cognac

1/4 cup Jamaican rum


Step 1

Pour alcohol intop egg yolksSeparate eggs; put egg yolks into a large bowl and beat until thick and lemon colored. Add sugar and beat to combine.

Step 2

Slowly pour whisky or cognac then rum into the mix, stirring to combine.

Step 3

Beat egg whites stiffly until soft peaks form then fold into egg yolks.

Step 4

In a small bowl, whip the cream until thick but still pourable. Blend into the egg and alcohol mix, combining all ingredients well.

Step 5

Store in the refrigerator up to 5 days; this helps cure the eggs and limits the possibility of salmonella from raw eggs. When ready to serve, pour into a pre-chilled punch bowl. Sprinkle nutmeg evenly over the top.

President Washington made eggnogChristmas and eggnog are entwined by tradition. Just as it is commonly served today, George Washington served his version at his Christmas banquets. His original concoction used rye whisky, developed in his own distillery at Mt. Vernon and Jamaican rum which was popular then.

Tips & Warnings

Unused eggnog can be stored in a covered container for a couple of days. Another option is to pour into ice cube trays and freeze; these can then be used as ice cubes for milk or chocolate beverages.

Contrary to beliefs, most people are at a low risk of catching salmonella from raw eggs. Raw eggs can be a healthy addition to a diet.