Alabama Eggnog

I will admit that I am not the biggest eggnog .  I have been warming up to it over the past couple years, especially when it contains alcohol.  When I came across a post on Four Pounds Flour for Alabama Eggnog, I immediately thought of the progressive dinner and Melissa’s cocktail portion, but she didn’t seem too excited about it.  
I then thought of my dad who is always drinking eggnog at this time of year.  I emailed them the recipe and was correct.  He was ready to try it and was very concerned about which whiskey to use.  They called me from the store asking what kind to get, he has normally had it with rum in it, not whiskey and it had to be right.  We ended up Woodford Reserve Bourbon.  In the Four Pounds Flour post they doubled the amount of whiskey.  We has some family stop by for the event, and almost everyone thought they were sipping a shot of bourbon, not eggnog, so I don’t know how they could have doubled the amount.  I actually thought it was pretty good.  I think my dad and I drank most of it.  Everyone else got at least one glass down.  Next time I might mix a few more spices into it and halving it for a much smaller batch. 
The Guinea pigs
Alabama Eggnog
makes 12 to 14 servings

  • 12 large eggs
  • 1 cup sugar
  • 1 1/2 cups whiskey
  • 1 pint cream
  1. Separate egg whites and yolks into two separate bowls; add half the sugar to each bowl. 
  2. With an electric mixer, beat egg whites until stiff peaks form; add to a large punch bowl. 
  3.  Next, beat egg yolks until very light in color. 
  4.  Fold together egg whites and yolks. Add whiskey. 
  5.  Whip cream until soft peaks form, fold into egg mixture. 
  6.  Serve with a sprinkle of fresh grated nutmeg.


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