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Baptist Spike Eggnog


3 eggs, yolks separated from whites

½ cup sugar, divided

1 cup Baptist Spike

2 cups heavy whipping cream, plus more for thinning if necessary


  1. In the bowl of a stand mixer fitted with whisk attachment, whip yolks until light. Add ⅓ cup of sugar and beat until yolks are thick and lemon-colored. Slowly add Baptist Spike, whisking constantly.
  2. In a second bowl, whip whites until stiff
but not dry. Add remaining sugar, whisking as if you’re making a meringue. Stop mixer and slowly pour yolk mixture into whites, folding gently with a spatula to incorporate.
  3. In a third bowl, whip cream until it comes together loosely. Fold into eggnog mixture.
 If mixture is too thick, gently stir in unwhipped cream until you reach the consistency of a milkshake.

From Baptist Spike: The Cheeky History of a Boozy Infusion.