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.

Boozy Butcher Eggnog


12 eggs

2 cups sugar

1 teaspoon salt

2 cups milk

2 cups half-and-half

2 cups heavy whipping cream

2½ cups spiced rum

½ cup bourbon


Separate egg whites and yolks into two clean mixing bowls, being careful not to allow any yolks into the whites. (Otherwise they won’t mix correctly.) Whip the yolks until light, then add sugar and salt and whip until thick and white. Whip the whites until they form soft peaks. Fold whites into yolk mixture. Add milk, half-and-half, whipping cream, rum, and bourbon and stir until combined. Serve at once or pour into a mason jar, seal, and refrigerate.