Boozy Butcher Eggnog

By: Hannah Lee Leidy

Food Culture of the South

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Makes 2 quarts

  • 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
  1. 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.)
  2. Whip the yolks until light, then add sugar and salt and whip until thick and white.
  3. Whip the whites until they form soft peaks.
  4. Fold whites into yolk mixture.
  5. Add milk, half-and-half, whipping cream, rum, and bourbon and stir until combined.
  6. Serve at once or pour into a mason jar, seal, and refrigerate.
  • From Cochon Butcher, New Orleans, Louisiana

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