White House Eggnog Recipes

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.

WHITE HOUSE EGGNOG

Steps:

• Defrost ice cream.
• Mix first 5 ingredients.
• Add vanilla to taste.
• Stir.
• Store in closed container(s) in refrigerator. Plastic milk jugs work well for this.
• Sprinkle nutmeg on top of individual glasses of eggnog before serving.

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.