Tuesday, December 22, 2009

George Washington's Eggnog Recipe (and a cure for our tax woes)



File this post under: a spoonful of sugar makes the medicine go down.
I'm going to address the tax problem first. Stay with me here, faithful readers, it won't take long. This came to me in a flash when I heard the U.S. Postal Service is going to lose $8 billion dollars this year. So here's a solution.
Put a 1 cent tax on emails.
Every email. Every bit of spam. It will cost a penny. It will cost you, and more importantly, it will cost Williams-Sonoma, Orvis, Cabelas, 1-800-Flowers, Jos. A. Banks, and all the rest of the retailers and health insurance providers and discount Viagra peddlers who clutter up our email boxes a penny every time they send you and the tens of thousands other customers an email. Will they continue to clutter up our email boxes? Probably. But at least we'll know they will be paying a small token for the privilege. Same with all the folks (like me) who send out mass emails and forward jokes and YouTube videos to all their pals...now it will cost us. Not much. But just enough to make us think: is this really worth it? Is it necessary? Maybe it is, and maybe it's not. But if it's true, as has been estimated, that in the U.S. alone there are 100 billion emails a day, a penny surcharge would raise $365 billion a year. Almost enough to pay for the new health care bill!! More than enough to make up for the postal service deficit.

That's the medicine. Herewith the spoonful of sugar.
This is the best eggnog recipe I have ever found, and it comes from none other than George Washington. Get right to it, folks. It should sit for 3 or 4 days so the flavors can meld.

1 quart cream
1 quart whole milk
1 dozen eggs
1 dozen tablespoons sugar
1 pint brandy
1/2 pint rye whiskey (Canadian)
1/4 pint dry sherry
1/4 pint dark rum

Mix the liquors in a bowl and set aside. Separate the eggs into yolks and whites. Set the whites aside. Add the sugar to the beaten yolks and mix well. Slowly add the combined liquors to the yolks, mixing as you do so. Then slowly add the milk and cream, mixing well.
Now beat the whites until frothy and beginning to become stiff. Fold the whites into the mixture. Set for several days in a cool place. Add sprinkling of nutmeg when ready to serve.
It really needs to percolate for a few days so the flavors mesh and soften, and it will then keep in a refrigerator for at least another week, perhaps more. Mine is never around that long. The key to this recipe is it is not too sweet. Dangerously delicious.
One word of caution. One year I set the eggnog to meld in my screened porch. When I went to sample it after a couple of days, I found a dead (but happy) mouse in the concoction. So cover it with Saran Wrap if you don't have room in the fridge.
Cheers, gang! And Merry Christmas!

3 comments:

  1. ..and the price we pay for all the goods and services goes up. Stay out of my pocket, there isn't room for Obama or Swift.

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  2. Sounds like the Bud Light radio commercial: "First there was trout nog, cauliflower nog, and the ill-advised pork nog (what the HECK is nog?). And then it hits you right in the face...raw eggs, heavy cream, and a five-pound bag of granulated sugar. Kind of like a protein shake...only disgusting. (Recipe for disaster) Here's to you, Mr. EggNog Inventor!

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