Aunt Nixie's Eggnog: Has Alcohol

Total Time
20mins
Prep 20 mins
Cook 0 mins

Once you make this eggnog, you won't be able to drink that stuff in the cartons again!!! Aunt Nixie would have a yearly family party for Xmas. I remember being a kid and a couple of us would cause a distraction to lure the adults away, then the other kids would sneak into the punch bowl for one ladle. We would take it downstairs and split it between 6 kids: which was about a good sip each! Once we got older, we found out they all knew and let us because we all needed a nap afterwards! Since there are so few ingredients, use good quality ones. DON'T BE AFRAID of the eggs not being cooked. If you use fresh, properly refrigerated, clean grade A or AA eggs with intact shells there is very minimal risk of any problems. Aunt Nixie always said the alcohol killed anything in the eggnog :) She would triple this recipe for her parties, and sometimes she would have to make more for us all on the spot. This stuff is amazing!!!

Ingredients Nutrition

  • 6 eggs, separated
  • 1 cup white sugar, separated into 3 parts
  • 12 pint whipping cream
  • 1 quart milk
  • 14-12 cup Bourbon, good quality
  • 12-1 teaspoon nutmeg, freshly grated
  • 1 pinch salt

Directions

  1. Start with the egg whites. Begin to beat the egg whites to soft peaks. Add 1/3 cup of the sugar and continue beating until the are stiff peaks. Set this aside.
  2. In another bowl, beat the whipping cream and 1/3 cup sugar until the sugar is completely dissolved. Set this aside.
  3. In the large mixer bowl, put in the 6 egg yolks and last 1/3 cup sugar, nutmeg, and a pinch of salt. Beat until they lighten in color and the sugar is completely dissolved.
  4. Slowly add the bourbon to the egg yolk mixture, beating the whole time to encorporate.
  5. Next add the quart of milk to the egg/bourbon mixture and beat until well mixed.
  6. Add the whipping cream mixture, and beat until mixed.
  7. Last add the egg white mixture, and beat until everything is all mixed together.
  8. Put in a covered pitcher and chill before serving.
Most Helpful

5 5

Gotta love Aunt Nixie. She is right on the money about the eggs. The only other suggestion is to make the base (eggs, sugar, bourbon) the night before to let it mellow, but that is just personal preference. Anyone who tries this will never buy the "swill" from the supermarket dairy case.