Teddy Roosevelts Eggnog Recipes

GEORGE WASHINGTON'S EGGNOG [ I'M NOT KIDDING!]

Steps:

• MIX LIQUOR FIRST.
• Separate yolks and whites of the eggs*.
• Add sugar to beaten yolks and mix well.
• Add combined liquors to the yolk and sugar mixture, drop by drop at first, slowly beating it all the while.
• Add cream and milk and mix thoroughly.
• Beat the egg whites* until stiff and gently fold these into cream liquor and yolk mixture.
• Let this sit in the refrigerator for several days.
• Taste frequently.
• *I always remove the white thingum from eggs.

AMAZINGLY GOOD EGGNOG

Steps:

• Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
• In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about 1 hour.
• Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate for 8 hours, or overnight, before serving.

MARTHA'S CLASSIC EGGNOG

Steps:

• Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to 1 day.
• Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg.

TEDDY ROOSEVELT'S EGGNOG

Steps:

• Beat the 12 egg whites until stiff. Be sure to have removed the little white hard parts.
• Beat in 1/2 cup sugar into the egg whites and set aside.
• In a separate bowl, beat until very light the 12 egg yolks (also free of any of the white hard part) with 1 cup sugar and 1/4 tsp of salt.
• Combine the egg mixtures and stir until thoroughly blended.
• To this, add 1 quart of the heavy cream which has been beaten, the 1 quart of milk and the 1 quart of the bourbon.
• After beating this well, add 1 cup rum and the 1 TBS of vanilla.
• Pour the eggnog into a gallon jug (putting the extra into a quart jar).
• Store in the refrigerator for at least a week before serving so that the flavor will mellow.
• Shake or stir thoroughly before serving.
• Ladle from a chilled punch bowl into small cups and sprinkle with nutmeg.