// george washington’s (apocryphal) eggnog

Ingredients

• 1 pint cognac or brandy
• 1/2 pint rye whiskey
• 1/2 pint spiced rum
• 12 eggs, separated
• 3/4 cup sugar
• 1 quart milk
• 1 quart heavy cream
• Spices (nutmeg, cinnamon)
• 2 large mixing bowls
• Hand/stand mixer

Directions

1. Mix liquors in a container and set aside.
2. Separate egg yolks and whites into two large mixing bowls.
3. Blanchir the yolks: beat while slowly adding sugar until a pale yellow paste forms.
4. Continue beating while slowly adding liquor. Let sit for 5 minutes to help sterilize the yolks.
5. Continue beating while slowly adding milk, cream, and spices.
6. In the second bowl, use clean mixer attachments to beat the egg whites until stiff.
7. Fold the stiff whites into the mixture, stirring without disrupting their airy texture.
8. Cover and place in fridge to rest, undisturbed, for a minimum of 4 days. Longer is better.
9. To serve, stir to incorporate (egg white foam will have risen to top); ladle cold eggnog into coupe glass; garnish with freshly grated nutmeg.

Notes

This is almost identical to a vintage recipe that is often (mis)attributed to George Washington, except that (1) I’ve excluded the sherry because I never keep any on hand anyway, and (2) the original recipe did not call for spices, which probably would have been considerably more expensive in the 18th century. Further adapted from this article.