George Washington's Eggnog Recipe (2024)

George Washington’s Eggnog Recipe is purported to be from our first president himself, and speaks to the longevity of this merry holiday co*cktail. I researched and tested the historic recipe, and here’s what I discovered…

George Washington’s Eggnog Recipe

“One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, 1/2 pint rye whiskey, 1/2 pint Jamaica rum, 1/4 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.”

Is this really George Washington’s eggnog recipe?

I couldn’t track down any definitive documentation that this recipe was written down by George himself. Authorities as illustrious as The Farmer’s Almanac, CNN, Wikipedia, Time Magazine and National Geographic have reported it, but in an email to USA TODAY, Melissa Wood, director of communications at Mount Vernon, said no eggnog recipe has been definitively linked to Washington.

While there might not be a definitive documented recipe of George Washington’s eggnog, there’s overwhelming evidence that he enjoyed this festive drink. Contemporary cookbooks from the 18th century provide similar versions of eggnog and George Washington’s household would have prepared large batches of eggnog to serve guests during holiday celebrations.

So in the spirit of responsible journalism 😉 I thought I’d give it a go myself. Note that ‘George’ mentions eggs, but doesn’t specify how many. The general consensus is that 12 is the right number. Notice I’ve halved the recipe down below, because I don’t know about you, but our household is definitely not up for that much nog!

When it comes to booze, things haven’t changed much since George’s time, lol, and George’s recipe is perfectly drinkable today. George adds sherry to the classic combination of bourbon or cognac, rum and whiskey, which I love. It’s extra rich, and totally worthy of those epic end of year toasts ~ just make sure to serve it in small glasses!

A brief history of eggnog, the delicious drink with a strange name

According to the Smithsonian ‘nog’ is an old English word that was used to describe strong ale, and it might be where ‘eggnog’ comes from. Another possibility is that the name refers to the archaic word for wooden cup, or ‘nog’.

Eggnog first appeared in medieval Britain as ‘posset,’ a hot milk drink with wine or ale added. Eggs were added as monks claimed the drink as their own, and sherry gradually replaced the ale. Posset was sometimes used as a cold and flu remedy, but today it’s more often known as a custard type dessert.

Eggnog eventually jumped the pond to become a special treat for the colonial set in America’s earliest days. The colonists replaced sherry, which was hard to come by, with readily available whiskey and rum.

The term eggnog was first used in America in the 1770s.

George Washington served eggnog at Mount Vernon according to the estate’s kitchen records.

By the 19th century eggnog was firmly established as a holiday drink in American culture.

The Eggnog Riotof 1826 at the United States Military Academy was a result of cadets smuggling alcohol into the then dry campus for their holiday party eggnog.

During Prohibition (1920 to 1933) consumption of eggnog decreased.

By the 1940s bottled non-alcoholic eggnog was being sold, and is available in November and December. The best bottled eggnog is always from your local dairy, sold in glass bottles. It’s worth hunting for.

In the 1950s president Eisenhower shared his favorite version of the drink (see that in the recipe notes below.)

Plant based eggnogs were introduced in the 1980s, including Tofu Nog.

December 24th is National Eggnog Day.

eggnog and food safety ~ what about those raw eggs?

In colonial times getting salmonella from raw eggs was not an issue, and eggs could safely be consumed raw. Today, even though it’s only aboutone in every 30,000 eggs that can be infected, it’s not a risk worth taking. Today you should not consume raw eggs, especially if youhave a weakened immune system, are a young child, a pregnant woman or an older adult.

You can use commercially pasteurized eggs for this recipe.Pasteurized eggs have been heated just enough to kill off any dangerous bacteria, but not enough to cook the eggs. They look and function just like regular eggs, only they’re safe to eat without cooking. Look for them next to the regular eggs in your supermarket.

Food scientist Harold McGee suggests submerging eggs in a 135-degree pot of water for two hours to effectively pasteurize them and kill bacteria. If you’ve got one of the newer Instant Pots that can customize temperature, this might be handy.

Foodsafety.gov suggests that another way to avoid raw eggs is to cook the eggnog mixture first (before adding the alcohol) to an internal temperature of 160F. Do this in a heavy saucepan and stir constantly. Chill the mixture and then add the alcohol. Omit the egg whites.

Finally, you can make eggnog without the eggs altogether! Just leave them out. I would whip the cream and fold it into the mixture before serving. You might want to reduce the alcohol a bit as well since you’ll be reducing the volume of your nog.

Why do we age eggnog?

This is an interesting and complex question…aging foods, not just eggnog, is a time tested technique for intensifying flavors.

• The theory is that with aging, the eggnog will mellow out and the flavor will mature.
• 3 days is the minimum, some people age their nogs for months, or even years!
• The alcoholic content of eggnog helps preserve it, so it can safely rest in the refrigerator for a few days. Some studies suggest that 3 weeks of aging can render egg nog safe, even if made with a rare contaminated egg.
• Barbara Ingham, food science professor at the University of Wisconsin-Madison cautions: “During the aging process, throw the batch out if it starts to bubble, undergoes a rapid or dramatic color change, or gets a sour or sulfury smell. And don’t use less alcohol than a recipe calls for!”

How would I tweak George’s recipe?

• I use pasteurized eggs for safety.
• I would add a bit more sugar, probably double. I feel like that little extra sweetness adds to the festivity of the drink.
• I would cut down the alcohol a bit, but still use the original proportions.
• We topped ours with loosely whipped cream and fresh grated nutmeg.
• Martha Stewart adds folds whipped cream into the finished nog just before serving. Not a bad idea, it adds a nice thick texture.

What kind of glasses do you serve eggnog in?

Small glasses are key, this stuff is rich and potent! Aim for a 4-6 ounce serving.

• Small punch glasses (and a punch bowl) work great for a crowd
• Old Fashioned co*cktail glasses work well
• Glass mugs and tumblers are a nice casual choice
• Wine glasses
• Delicate etched vintage glasses (check out thrift stores)

Don’t forget the garnish

• sweetened whipped cream
• a dusting of freshly grated nutmeg (or cinnamon)
• a cinnamon stick tucked into the glass looks nice

More cozy winter co*cktails

• The Sloppy Santa and 9 other Naughty Nightcaps
• Hot Buttered Apple Cider
• Mezcal Cider co*cktail
• Slow Cooker Mulled Wine