There are very few drinks that conjure up the spirit of the holidays quite like a rich, creamy egg nog. And for many, the ultimate version is one steeped in history: a recipe often attributed to George Washington himself. While historical accuracy might be debated, the tradition of believing this to be Washington's own blend is a delightful part of its charm. For years, I've made this recipe, usually starting close to Thanksgiving to ensure it has ample time to age to perfection by Christmas, though I always try to finish it up by New Year's Day.

The original recipe, famous for its potent blend of spirits and generous aging instructions, reads:

"One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, ½ pint rye whiskey, ½ pint Jamaica rum, ¼ pint sherry — MIX LIQUOR FIRST, then separate yolks and whites of eggs, add sugar to beaten yolks, mix well. Add milk and cream, slowly beating. Beat whites of eggs until stiff and fold slowly into mixture. Let set in cool place for several days. Taste frequently.”

What's striking about this recipe, beyond the giant list of liquors, is the absence of traditional spices like cinnamon or cloves during the initial mixing. The genius lies in trusting the complexity of the spirits to bring all the necessary flavor. The brandy offers a fruity sweetness, the rye whiskey a spicy kick, the Jamaica rum a rich molasses depth, and the sherry a nutty, slightly oxidized note. Together, they create a symphony of flavors that only deepens and mellows with age. This is egg nog where the liquor is not just an addition but the very soul of the drink.

The beauty of this recipe is its simplicity in execution. Once the eggs are separated and the yolks are beaten with sugar, the dairy and spirits are carefully combined. The stiffly beaten egg whites are then folded in, creating a light, airy texture that somehow stands up to the heavy cream and tons of booze. I do use an egg beater to make sure I get those whites nice and stiff, but that sometimes creates challenges mixing well as we fold it into the cream mixture. The crucial final instruction, "Taste frequently," is one I adhere to religiously, making sure the aging process is hitting its peak for festive gatherings. I find shaking it up a bit (in a well sealed pitcher) helps break up the egg whites and mix it back up before drinking.

Serving this egg nog is an experience in itself. It's best served chilled, perhaps with a sprinkle of freshly grated nutmeg or cinnamon if you want it to look nice, but it does not need it for the flavor. It’s a robust, flavorful drink—perfect for sharing with good company during the coldest months of the year. Make sure you adhere to the final instruction.

   

George Washington's Egg Nog

   

Prep Time: 20 mins | Age Time: 3+ Days | Yield: Approximately 3 quarts (12 cups)

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Ingredients

   

       
• 1 pint Brandy
       
• 1/2 pint Rye Whiskey
       
• 1/2 pint Jamaica Rum
       
• 1/4 pint Sherry
       
• 12 Large Eggs, separated (yolks and whites)
       
• 12 Tablespoons Granulated Sugar
       
• 1 quart Heavy Cream
       
• 1 quart Whole Milk
   

   

Instructions

   

       
1. Mix Liquor: In a large mixing container, combine the brandy, rye whiskey, Jamaica rum, and sherry. Set aside.
       
2. Prepare Yolks: In a very large mixing bowl, place the egg yolks. Add the 12 tablespoons of granulated sugar and beat with a whisk or electric mixer until the mixture is light yellow and well combined.
       
3. Add Dairy: Slowly add the whole milk and heavy cream to the yolk/sugar mixture, continuously beating gently to incorporate fully.
       
4. Combine Wet: Slowly whisk the combined liquor mixture into the egg, sugar, and dairy base until everything is thoroughly mixed.
       
5. Prepare Whites: In a separate, very clean mixing bowl, beat the egg whites (with a clean whisk or electric mixer) until stiff peaks form.
       
6. Fold: Gently and slowly fold the stiff egg whites into the main egg nog mixture until just incorporated. Be careful not to deflate the whites completely.
       
7. Age: Carefully pour the mixture into sterilized glass bottles or other airtight containers. Seal them and place them in a cool place (like your refrigerator) to age for **several days**. The flavor truly deepens after at least three days.
       
8. Serve: Serve chilled.
   

   

       

Notes

       

Aging is key for this recipe; the flavors meld and mellow over time. The alcohol content helps to preserve the egg nog during this aging process. Always adhere to the instruction: "Taste Frequently!" Sprinkle with some nutmeg or cinnamon for looks if desired, but not needed.