Baptist Spike Eggnog

By: Hannah Lee Leidy
Photo by Andrew Cebulka

Food Culture of the South

Photo by: James Smith

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Serves 6

  • 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.


  • Recipe from John Castro of Bottle & Bond, Bardstown, Kentucky

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