White House Eggnog Recipes
WHITE HOUSE EGGNOG
This recipe comes from a dear friend who lived in Metro D.C. It keeps in the refrigerator for several weeks.
Provided by kswood
Categories Punch Beverage
Time 10m
Yield 20 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 355.7, Fat 8.4, SaturatedFat 5.2, Cholesterol 118.2, Sodium 108.8, Carbohydrate 16.1, Sugar 16.8, Protein 9.1
TEDDY ROOSEVELT'S EGGNOG
Make and share this Teddy Roosevelt's Eggnog recipe from Food.com.
Provided by carrie sheridan
Categories Beverages
Time 40m
Yield 1 gallon plus, 30 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts :
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