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Anne Byrn's Classic Southern Eggnog

Serves: 12 to 16
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12 large pasteurized eggs, separated
1 cup sugar
2 cups bourbon
1/4 cup dark rum or an additional 1/4 cup bourbon
4 cups heavy cream
Milk, as needed
Whole nutmeg, for grating


Place the egg yolks in a large bowl and beat with an electric mixer on medium-low speed until the yolks are well-combined and begin to lighten. Gradually beat in half of the sugar. While the mixer is running, slowly pour in the bourbon and rum.

Place the egg whites in a second large bowl, and with clean beaters, beat on high speed until the whites come to soft peaks, about 3 minutes. Gradually add the remaining sugar, and beat until stiff peaks form, about more 2 minutes.

Place the cream in a third, chilled large bowl and with clean beaters, beat on high speed until whipped, about 2 minutes. Fold the egg whites into the whipped cream, and then fold the egg white mixture into the egg yolk mixture. If you want to thin the eggnog, add a little milk. Sprinkle with freshly grated nutmeg just before serving.

Photo: Danielle Atkins

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