Egg Nog  JGH3309
Photo by Jennifer Hitchcock

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8 Servings

  • 7 eggs separated into yolks and whites
  • 1½ cups bourbon (Nonnie advised using Wild Turkey 101)
  • 2 cups whole milk
  • 7 heaping tablespoons sugar
  • 1 pint heavy cream
  • Nutmeg
  1. Beat egg yolks until they are lemon colored.
  2. Gradually (yes, SLOWLY) add the bourbon to the yolks, beating vigorously until “cooked.” Mixture will thicken.
  3. Add milk.
  4. In a separate bowl, beat the egg whites until stiff.
  5. Add sugar to egg whites and continue beating.
  6. Add whites/sugar mixture to yolk mixture.
  7. In a separate bowl, beat cream until stiff.
  8. Add cream to mixture, folding in gradually.
  9. Store in refrigerator overnight. It will separate. To serve, reincorporate gently with a wooden spoon until the egg nog is thick and creamy. If you serve it the same day, it will be too foamy.
  • from Brooks Reitz of Charleston, South Carolina

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