Eggnog Nashville

Ever wondered why Eggnog is even a thing? Find the saccharine filled carton from the local supermarket repulsive and only palatable with copious portions of rum? Wonder no more! Eggnog is essentially cake batter, with the superfluous flour replaced with booze. Should be delicious, right? With a little effort, you will start your own holiday tradition!

18 eggs, separated
2 cups of sugar
3L of cream
2 to 4 cups of Bourbon
1 to 2 cups of Jamaica rum
1 to 2 cups of Brandy


1) Beat egg whites until soft peaks form and set aside

2) Mix the egg yolks and sugar on high until well blended and pale yellow
3) Add the bourbon, brandy, rum and cream

4) Fold in egg whites until evenly mixed

5) Age and enjoy garnished with some nutmeg386729_10150492442110499_847965154_n


Okay, just accept that this recipe takes some serious commitment. It makes makes a *lot* of eggnog and takes up a lot of space. With the beaten egg whites, you need a very spacious container to do the folding (I use a stock pot). But trust me – it is time, effort and money well spent. There is no better way to get into the holiday spirit!

– Use good booze. If you don’t, this will burn going down (even if it does, don’t worry, it will mellow with age)
– Make this well ahead of time. It is delicious, but gets better as it ages. The sweet spot seems to be about 3 weeks. I usually made it during Thanksgiving for Xmas parties.
– Adjust your type of cream according to how much alcohol is being added. Lighter cream(half & half) for the bottom end and full fat heavy cream for full portions


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