Eggnog-Tennessee Style

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Total Time
20 mins
0 mins

I got this from a Tennessee cookbook years ago. It's sounds yummy! Note that it must sit for 2 days to enhance the flavor.

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  1. Break eggs and separate. To the yolks add all the sugar and then beat thoroughly till the mixture is light, thick and smooth.
  2. Add jack, a little at a time, beating vigorously. Add all of rum and beat again.
  3. Add half and half, mixing well, then add fold in the whipped heavy cream.
  4. Beat egg whites to soft peaks then fold into mixture. Let stand to ripen 2 days in the fridge. Serve in a punchbowl with a sprinkle of nutmeg.