and then there’s eggnog…

This is the best eggnog recipe I have ever found, and it comes from none other than George Washington. Get right to it, folks. It should sit for 3 or 4 days so the flavors can meld. It will then keep in a refrigerator for at least a week, perhaps more. Mine is never around that long. The key to this recipe is that it is not too sweet. Dangerously delicious!

Eddie’s Eggnog

1 quart cream

1 quart whole milk

1 dozen eggs

1 dozen tablespoons sugar

1 pint brandy

1/2 pint rye whiskey (Canadian)

1/4 pint dry sherry

grated nutmeg
cinnamon sticks   

Mix the liquors in a large bowl and set aside. 
Separate the eggs into two bowls.
Beat egg yolks and add sugar mixing well.
Slowly add egg yolks to combined liquors. 
Then slowly add the milk and cream to the liquor and egg mixture until fully combined.

Beat the whites until frothy and beginning to become stiff, then fold whites into mixture. Set for several days in the refrigerator or a cool place then let percolate for a few days so the flavors can mesh and soften.

Add sprinkling of nutmeg when ready to serve and garnish with cinnamon stick.

Cheers, gang! And Merry Christmas!


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