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Christmas Eggnog

“Traditionally in the South, eggnog is served primarily when relatives and friends drop by to visit and leave Christmas presents,” James Villas writes. Rich and decidedly boozy, it should be served in small glasses or punch cups. Freshly grated nutmeg is a nice touch.
Servings 6


  • 6 large eggs separated
  • 1 cup sugar divided
  • 2 cups blended whiskey or bourbon
  • 2 cups half-and-half
  • Ground nutmeg fresh if possible


  • ►Combine egg yolks and ½ cup sugar in a large bowl, whisking until light and lemon colored. Gradually add whiskey, whisking constantly. Add the half- and-half, whisking to combine.
  • ►Beat egg whites with an electric mixer until thick, then add remaining sugar and beat until stiff. Fold into egg yolk mixture. Chill thoroughly before serving in a punch bowl or individual glasses sprinkled with nutmeg.


Adapted from Adapted from My Mother's Southern Kitchen by James Villas (Macmillan 1994), and used with permission.