Grandmother’s Eggnog

Serves: 5
Total Calories: 445


6 eggs
4 tablespoons sugar
5 tablespoons bourbon whiskey
1 tablespoon rum
2 cups whipping cream
1/2 teaspoon salt
nutmeg to taste
1 teaspoon vanilla extract


Separate eggs, keeping whites cold until used. Beat yolks until light. Add sugar, a little at a time, beating well as you add it. Then add whiskeys a teaspoon at a time. (It is important to add whiskey slowly so egg yolks get well cooked and won’t have a raw taste.) Whip cream and add to mixture. Then add the well-beaten egg whites, salt, a grating or so of nutmeg, and vanilla. Allow to ripen at least 12 hours, which improves the taste. Keep in cool place till ready to use, and mix well before serving. (It was once thought whiskey “cooked” eggs in the way vinegar cooks raw fish in ceviche.)

Fun Fact: One of Virginia's nicknames is "Mother of Presidents" because no other state has produced more U.S. presidents than Virginia. The eight presidents who were born in Virginia are: George Washington (1789–1797), Thomas Jefferson (1801– 1809), James Madison (1809–1817), James Monroe (1817–1825), William H. Harrison (1841), John Tyler (1841–1845), Zachary Taylor (1849–1850), and Woodrow Wilson (1913–1921). This list includes six of the first ten presidents of the United States.

Nutritional Facts:

Serves: 5
Total Calories: 445
Calories from Fat: 352

This Grandmother’s Eggnog recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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