Cooking Lesson #168 Mount Vernon Eggnog

The 2020 Holidays Recipe Collection

How you doin’? By now, you will have seen the packaged eggnog in the dairy section of your supermarket… seems like it came out right after 4th of July… or is that just me?
 
While a lot of people have heard of eggnog—a signature delectable, spiced holiday drink—a lot of people don't have a clue exactly what it is, or what eggnog even tastes like. This could be because the name of the drink is not as self-explanatory as it might sound. The name suggests it might taste "eggy," but its flavor profile is much sweeter than savory. In fact, a glass or cup of eggnog tastes the furthest thing from eggs. A glass of eggnog literally tastes like melted ice cream in a glass that's somehow hugging your throat as you drink it. There really is no equivalent to eggnog. It’s a one-of-a-kind holiday libation.
 
So, when you think of eggnog you must understand it’s both simple and complex. It can be mix cold or simmered. The main ingredient is milk (and/or cream, depending on how rich you want it to be) followed by eggs, sugar, vanilla, cinnamon and nutmeg. If you’re making your eggnog using the simmer method, the wet ingredients are blended in a pot and brought to a boil. At that point, you can either take it off the stove and serve it warm, let it cool and serve it chilled, or add in some bourbon, whiskey or scotch and turn it into a cocktail. When you add alcohol to the base eggnog, the taste changes from that of melted ice cream to a more complex flavor that's heavy, warming and has a bit of a tug on your heart. The other alternative is to mix it cold according to the following recipe.

The father of our country was famous for his moderation but when he did imbibe, he made sure his drink packed the punch of a Brown Bess. Not only did Washington keep a healthy supply of imported Madeira, he also distilled his own distinctive rye whiskey. The Commander-In-Chief always made sure his troops were well-lubricated when on the march. The most powerful weapon in his cellar came only once a year, however, when the General's eggnog made its presence felt.
 
Prep time:  10 minutes
Cook time:  10 minutes
Yield: 1 gallon
 
Ingredients
2 cups brandy
1 cup rye whiskey
1/2 cup Jamaican or New England rum
1/2 cup Madeira
12 large pasteurized eggs, separated (See recipe below)
3/4 cup granulated sugar
1-quart milk
1-quart cream
Garnish with a shake of nutmeg and cinnamon or add a cinnamon stick
 
Directions

1. Taste the liquors to make sure they didn’t go bad in the bottle.
2. Combine the liquors. Taste again to make sure you mix them well.
3. Set the liquors aside. 
4. Beat the egg yolks, gradually adding sugar.  Continue to beat until thick and pale yellow. 
5. Taste the liquor blend again just to make sure, of what I don’t know and can’t remember.
6. Continue to beat while slowly adding liquor, drop by drop at first (one for the pot one for me). 
7. Stir in milk and cream.
8. Beat egg whites until stiff and fold carefully into egg yolk mixture.
9. Time to taste again—just a quality check. Continuing to taste throughout the day just to make sure nothing has spoiled.
10. Always keep eggnog refrigerated.
11. Don’t forget to give a shake or two of cinnamon and/or nutmeg or add a cinnamon stick as a garnish.

 
                                How To Pasteurize Large Eggs At Home

1. Place the eggs in a saucepan filled with water and fitted with a digital thermometer.
2. Turn on the heat and bring the water up to 140°F. 
3. Keep the water temperature at 140°F for 3 minutes (and no more than 142°F), reducing the heat on the burner if necessary. 
4. Remove eggs from hot water and rinse thoroughly with cold water.
5. Store in the refrigerator until needed or use right away.
6. Jumbo sized eggs need to cook 5 minutes in 140°F water.

 
ChefSecret:  Do not use raw, unpasteurized eggs in this uncooked recipe. If you have an intolerance to dairy products you can substitute the milk with nut or rice milk.
 
Special Note:  I’d like to tell you that I found this recipe in the archives at the Fogg Museum at Harvard where a lot of the first president’s papers reside, but I didn’t. While the Farmer's Almanac listed this recipe as General George Washington's, there is no proof he ever wrote it, made it, or drank it. The earliest mention found of this recipe was in a 1948 book called Christmas With The Washingtons by Olive Bailey. While this recipe can't really be found in earlier papers or other works, the book is in the catalogue at the Mount Vernon Archives and there is definitive proof that George and Martha Washington entertained Christmas guests with some sort of eggnog.

Covid-19 Quip of the Day:  In the US we heard about a crisis coming our way and stocked up on toilet paper and paper towels. In Germany they prepared for the crisis by stocking up with sausage and cheese. That’s the Wurst Käse scenario.”
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Here is wishing you the very best for the upcoming holidays. To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind welcoming in the holiday season. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thank you for reading.

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