George Washington's Eggnog

The Old Farmers' Almanac recorded the recipe exactly as the founding father wrote it:

“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 12 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.”

A Modern Version
Ingredients

• 1 cup rye whiskey or bourbon
  
• 1/2 cup sherry
• 1/2 cup dark rum
• 12 room-temperature eggs
• 3/4 cup sugar
• 4 cups milk (1 quart)
• 4 cups heavy cream (1 quart)
• Nutmeg and cinnamon for garnish

Instructions:

• Combine all of the liquor into a bowl and set aside
• Separate egg whites and yolks into separate bowls
• Whisk yolks until thickened
• Add sugar while continuously whisking
• Add liquor while continuously whisking
• Add milk while continuously whisking
• Add heavy cream while continuously whisking
• Whisk egg whites until stiff peaks form
• Add egg whites to yolk mixture and fold in
• Put in refrigerator covered for no less than five days (the flavors will meld and the alcohol will cure the raw eggs)