In honor of the holiday, I am offering my clan’s recipe for egg nog. This may not be precisely the drink that was George Washington’s favorite (although he would have called it “egg flip”). However, this recipe has been in my family for sixty years at least.
6 eggs, separated
3/4 cup sugar, separated
1 pint cream
1 pint milk
3/4 cup rum
3/4 cup whiskey
Beat the egg whites with 1/4 cup sugar, until very stiff. Then beat together yolks, cream, milk, remaining sugar, and liquor. Fold in whites. (Rebeat the whites at the bottom of the bowl if necessary). Chill overnight, long enough for the froth to float to the top again. Serve the liquid and froth together, sprinkled with nutmeg.
When I first made this for my in-laws, they couldn’t get enough of it. It’s very popular. I offered to make it for the physics department Christmas party this year, and I was initially was given the go-ahead to do it. But later, I heard back that it probably wasn’t appropriate–not because it would have too much alcohol, but because of the raw eggs.
The alcohol is pretty significant though. Made as written, this egg not is very boozy. My grandfather liked it that way. My mother makes it a lot weaker, with just 1/2 cup of relatively low proof rum. I usually make it with the full allocation of rum and whiskey. However, this is partly a reaction to my father’s inability to simply follow the recipe. Once he decided it would be a good idea to mix the nutmeg into the liquid. It was a disaster. So as a reaction to his incessant meddling, I make the recipe exactly as my grandmother copied it down. And it’s good.