Teddy Roosevelts Eggnog Recipes

TRADITIONAL EGGNOG

Steps:

• Beat eggs with an electric mixer on medium speed until very frothy, 2 to 3 minutes. Gradually beat in sugar, vanilla extract, and 1/4 teaspoon nutmeg. Stir in cream, milk, brandy, and rum. Chill before serving. Sprinkle individual servings with remaining nutmeg.

EGGNOG

Steps:

• For the eggnog: Heat the milk and cream in a heavy-bottomed saucepan over medium heat until warm.
• Meanwhile, in a bowl, beat the egg yolks and sugar until light, fluffy and pale in color.
• Temper the egg yolks by adding a couple ladles of the warm milk/cream mixture into the egg mixture while whisking constantly. Add the mixture back to the pot over medium heat. Continue to cook, gently stirring, until thick, about 5 minutes. Transfer to a separate container and chill for at least 1 hour, then stir in the nutmeg.
• For the cocktail: When ready to serve, add the maple syrup and crushed gingersnaps to separate small plates. Run the rim of each martini glass in the maple syrup, then dip the rim in the crushed gingersnaps.
• For each drink, pour 3/4 cup of the eggnog into a cocktail shaker with ice and add 2 ounces of the bourbon. Shake vigorously, then pour into the prepared glass. Sprinkle over a little nutmeg and serve.

WHITE HOUSE EGGNOG

Steps:

• Defrost ice cream.
• Mix first 5 ingredients.
• Add vanilla to taste.
• Stir.
• Store in closed container(s) in refrigerator. Plastic milk jugs work well for this.
• Sprinkle nutmeg on top of individual glasses of eggnog before serving.

TEDDY ROOSEVELT'S EGGNOG

Steps:

• Beat the 12 egg whites until stiff. Be sure to have removed the little white hard parts.
• Beat in 1/2 cup sugar into the egg whites and set aside.
• In a separate bowl, beat until very light the 12 egg yolks (also free of any of the white hard part) with 1 cup sugar and 1/4 tsp of salt.
• Combine the egg mixtures and stir until thoroughly blended.
• To this, add 1 quart of the heavy cream which has been beaten, the 1 quart of milk and the 1 quart of the bourbon.
• After beating this well, add 1 cup rum and the 1 TBS of vanilla.
• Pour the eggnog into a gallon jug (putting the extra into a quart jar).
• Store in the refrigerator for at least a week before serving so that the flavor will mellow.
• Shake or stir thoroughly before serving.
• Ladle from a chilled punch bowl into small cups and sprinkle with nutmeg.

EGGNOG

Steps:

• In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
• Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
• Whisk the egg whites into the mixture. Chill and serve.
• Cook's Note: For cooked eggnog, follow procedure below.
• In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
• In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
• In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

PRESIDENT ROOSEVELT'S BIRTHDAY CAKE

Steps:

• Preheat oven to 350°F.
• Grease and dust an 8 x 8 cakepan with cocoa.
• Cream butter and add sugar a little at a time.
• Cream well; add eggs.
• Sift flour, salt, soda and cocoa together 3 times.
• Add coffee to batter alternatively with flour mixture.
• Then add vinegar and vanilla.
• Bake at 350 degrees about 30 to 40 minutes.