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Explore Eggnog: A Christmas History with 1,319,667 views, 68,483 likes, and 4,285 comments. Experience the impact of this video content that has captured audience attention.

Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://crowdmade.com/collections/tastinghistory Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share LINKS TO INGREDIENTS & EQUIPMENT** Canon EOS M50 Camera: https://amzn.to/3amjvwu Canon EF 50mm Lens: https://amzn.to/3iCrkB8 Whole Nutmeg: https://amzn.to/3oDnH0G Le Creuset Dutch Oven: https://amzn.to/2K2nZPP Pokemon Plushie: www.pokemoncenter.com LINKS TO SOURCES** Christmas With the Washingtons by Olive Bailey: https://amzn.to/3qEQwf7 The Writings of George Washington: https://amzn.to/2JSDOZw Mountvernon.org **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. Subtitles: Jose Mendoza GEORGE WASHINGTON'S EGGNOG ORIGINAL "18TH CENTURY" RECIPE 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. MODERN RECIPE INGREDIENTS -1 Quart (950ml) Cream - 1 Quart (950ml) Whole Milk - 3/4 Cup (150g) Sugar - 12 Medium eggs (or 10 large or 8 extra large) - 2 Cups (475ml) Brandy - 1 Cup (235ml) Rye Whiskey - 1 Cup (235ml) Dark Rum - 1/2 Cup (120ml) Sherry - 1 Teaspoon Nutmeg (Optional) METHOD 1. Separate the eggs and beat the yolks until they are a smooth pale yellow. Then slowly add the sugar in while beating on low. Next add the cream and milk while beating and then the liquor and mix until smooth. If you are going to add nutmeg or any other spices, add them now. 2. In a separate bowl, whisk the egg whites until they form stiff peaks. Then fold them into the yolk and cream mixture until there are no streaks. At this point the eggnog is ready to serve, though it is best aged in a cool spot, like the refrigerator, for 4 - 5 days or longer. PHOTO CREDITS Kitchen at Mount Vernon: Tim Evanson, CC BY-SA 2.0 https://creativecommons.org/licenses/by-sa/2.0, via Wikimedia Commons Posset Pot: Attribution 4.0 International (CC BY 4.0) - https://wellcomecollection.org/works/ztweyk3r Replica of Ferry Farm: By Aamarcian - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=82404987 #tastinghistory #eggnog #christmas #georgewashington

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