Doug Smith: The Eggnog Recipe from Mount Vernon

I’m the only one in my family that

loves eggnog. It's one of those things that I have to start drinking in December. Over the last few years, I have had some good and some not-so-good eggnog. That got me thinking...Why don’t I make my own? This was a fun little research as to where and who created this Christmas concoction. The origins of the name eggnog are in dispute, as some say that it comes from “noggin” which means wooden cup, or “grog” which was a strong beer. Who knows but somewhere around the 1800s the name eggnog stuck. The earliest connection in print between eggnog and Christmas can be found in the Virginia Chronicle when they printed George Washington's recipe. The winter months were also ideal for it to be consumed as the cold weather provided a natural refrigerating effect for the eggnog. Any whisky or rum that was added was only to preserve or pasteurize the eggs. Okay, that may not be exactly why they added the alcohol but it did make it safe to drink raw eggs. The eggnog we buy today only uses pasteurized eggs. This change allows the whisky to be optional. Interesting fact, eggnog caused a riot at the United States Military Academy West Point in 1826, appropriately called either the Eggnog Riot or the Grog Mutiny. I found this very funny especially since we have a West Point graduate in our family. (Major Lasan Han, US Army – Thank you for your service.) Up until 1826, cadets would have an annual Christmas party where they would indulge in spiked eggnog. When their new superintendent forbade any alcohol consumption during their holiday festivities, the cadets smuggled in alcohol, and this led to a raucous night of fights, busted windows, and many a hangover. When the dust settled, nearly 20 cadets were expelled, and the cadet Christmas party at West Point has been canceled ever since. True story. Enjoy this homemade eggnog recipe from Mount Vernon, George Washington’s estate. There’s also an amusing story to tell about this popular recipe, eggnog was certainly popular during colonial times. Brought over from Britain with the early settlers, eggnog was a special-occasion drink due to its ingredients (milk, eggs, and alcohol), which were quite expensive at the time. According to Mount Vernon records, George Washington served an eggnog-like drink to visitors at Mount Vernon loaded with his made on-site alcohol. George Washington penned this famous heavy-onthe-alcohol eggnog recipe. Only one problem: he did not record the exact number of eggs. Get more from Doug Smith by following him on Facebook and Instagram at "Doug the Food Guy".

The Homemade Eggnog Recipe from Mount Vernon

(adapted from the original) Prepare a day in advance so it’s well chilled.

Ingredients:

• 12 eggs (pasteurized if possible), room temperature • 1/2 cup sugar • Whisky / Rum (750ml bottle) optional • 1/2 teaspoon salt • 1 quart whipping cream • 1 cup milk (optional if the drink is too thick) • 1 teaspoon ground nutmeg for garnish

Directions:

1. eparate the egg whites and egg yolks, making sure there is absolutely no yolk in the whites. Cover the egg whites and store them in the refrigerator. 2. Whisk egg yolks and sugar in a large bowl. Whip until thick and smooth; it should be lemon yellow in color, 5 to 7 minutes. 3. Slowly add the alcohol desired while beating at a slow speed. Scrape down the side of the bowl. Chill the mixture for several hours or overnight. 4. In a separate bowl, beat the egg whites and salt until almost stiff. 5. Whip the cream until stiff. 6. Fold the whipped cream into the yolk mixture, then fold in the beaten egg whites. Chill for 1 hour. 7. When ready to serve, sprinkle the top with nutmeg. Serve in small cups with a spoon. 8. If needed, add milk to the yolk mixture for a thinner eggnog.