Five-Generation Eggnog

  • Yield: 8 servings


6-- egg whites
1/2cup sugar
6-- egg yolks
1/4cup sugar
2cups half-and-half
1cup heavy cream
1cup bourbon (optional)
1cup rum (optional)
-- Nutmeg


  1. Beat the egg whites and 1/2 cup sugar in a large bowl until stiff peaks form.  Beat the egg yolks and 1/4 cup sugar in a small bowl.  Add the egg yolks to the egg whites, beating constantly.
  2. Add the half-and-half and cream to the egg mixture, beating constantly.  Beat in the bourbon and rum gradually until of the desired consistency.  Pour into glasses and sprinkle each with a dash of nutmeg.
  3. Note:  If you are concerned about using raw eggs, use eggs pasteurized in their shells, which are sold at some specialty food stores, or use an equivalent amount of pasteurized egg yolk and pasteurized egg white.


Recipe reprinted with permission from the Junior League of Northwest Arkansas’s Add Another Place Setting (Junior League of Northwest Arkansas, 2008).