Dana Mathewson

George Washington’s recipe for eggnog

The author of this article is a descendant of Washington, got the recipe from his great-grandmother (his "Nonnie”), who swears it’s correct. The bourbon "cooks” the eggs and makes the resulting concoction safe to keep in the refrigerator.

Ingredients:

7 eggs, separated
7 jiggers (1 1/3 cups) bourbon
2 cups milk
7 tbsp (heaping) sugar
1 pt. heavy cream
Nutmeg, grated, to float on top of each cup

Step 1: Using a standing or hand-held mixer with a whisk attachment, beat the egg yolks till they are a lemon color. "I grew up in an agricultural family in western Kentucky, so there was always integrity to our ingredients – a rural wholesomeness found in real eggs and nice fresh dairy from the farm, not the factory,” the author says.

Step 2: Gradually add the bourbon to the egg yolks, beating vigorously until the mixture is thick enough to coat the back of a spoon. At a lower speed, whisk milk into the mixture until it resembles loose custard.
"Although I don’t know the science, my family says the alcohol cooks the eggs (perhaps a benefit of Nonnie using the classic Wild Turkey at 101 proof). The finesse is how we add the bourbon. We pour it into a Pyrex measuring cup, then drizzle it into the yolks tablespoon by tablespoon, incorporating it very well with each addition.”

Step 3: In a separate bowl, beat egg whites till stiff. Add sugar. Continue beating. Add to yolk mixture. In another bowl, beat cream till stiff. Add to mixture, folding in gradually. Store in refrigerator until serving time.
"When the eggnog is done, we transfer it to a Tupperware pitcher and store it in the refrigerator until the next day. You can drink it the same day you make it, but the next day the eggnog will have a luscious density with a foamy, meringue-like top, easily reincorporated by stirring with a wooden spoon. Never add ice. Always nutmeg.”

About 8 servings

To look adequate in a silver punch bowl __ and to serve more friends __ you need two batches. Don’t just double the recipe. Make one batch, clean the utensils, then make a second.

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