homemade eggnog is always best... when made with the freshest and highest quality ingredients
The picture above shows but one of the fun steps in making homemade eggnog! Here we are slowly pouring our Whiskey-Sherry-Armagnac-rum blend into our powdered sugar and egg yolk mixture. Yes, George Washington himself enjoyed a version of this recipe.
Here is our American Eggnog version of George Washington’s old time eggnog recipe, revised and updated to reflect current expectations.
Roger Freberg
One last thought, the fun thing about keeping it in the fridge for a few days prior to consumption is that you should taste it from time to see if any ‘improvement’ is needed. Not spicy enough… add something. Not sweet enough… add more powdered sugar and stir in!
a few additions to start George Washington's Eggnog
Not only was George Washington our first president, but he also passed down a variety of recipes that are part of his impressive legacy. He had an interesting recipe for beer, but my favorite was his most ‘powerful’ egg nog! It seemed to be a lot of nog and little else. His original recipe is incomplete — as seems to be the habit from the time — leaving out the most simple of ingredients : spices and eggs. In addition, not many recipes from that period discussed the HOWS of making this or that and left that for you. They either thought the process was obvious or thought too much conversation would let too many secrets loose! Sounds all too much like my grandmother.
Here’s what was written:
1/2 cup sherry
1 cup rum (from Jamaica in those days)
1 cup rye whiskey*
2 cups brandy
3/4 cup sugar
4 cups whole milk
4 cups cream (heavy whipping cream**)
* American whiskey’s popularity resulted from the British preventing rum from reaching their ungrateful colonies during the American Revolution. viva la revolution!
** today’s ‘cream’ is a very poor substitute for what was called ‘cream’ of even fifty years ago, so use heavy whipping cream.
Stay tuned and I will post a step-by-step recipe with pictures!
By the way, some positive trends around the corner: the ‘super sized’ portions of restaurantsare getting scaled back,you and I are more important to others than a professional food critic and greater effort and variety is being placed into special meals and the return of everyday comfort foods!
I had an opportunity to talk on a local radio show on holidays recipes. It was a call in show and it was nice to hear that folks were willing to discuss their family traditions and special recipes. I directed some people to this page so I thought I would post a link to where we place our favorite family recipes:
I believe in the ‘perpetual learner.’ This is the concept that we are forever students… willingly taking in new ideas and experiences and hopefully understanding a bit more of our world. Yep. I learned a lot this weekend.
My mother aka Grandma Char had a fun family gathering this weekend and although I was told I wouldn’t have to cook… here I am running the BBQ! It was only afterwards that my nephew and his bud confesses to being BBQ masters! Hmmm… I was played. Laura and Karen brought Carrot Cake, Apple Pie and Ice Cream and my sister Jennifer donated all the meat and sausage It was wonderful!
One small problem… Laura was kind enough to run home and grab some of my cutting tools… in particular a Cutco brand knife of which I am becoming very fond.
Karen and I posted all of the pictures on Facebook… they’re public.
