The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

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.