Mississippi Delta Eggnog

Preparation info

  • Difficulty


  • Yield:



Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

I was raised in a home where alcohol was permitted only once a year, and that was at Christmas. My mother was famous for her eggnog and no wonder—it was heavily spiked with bourbon. Because she was a dedicated Southerner, no other whiskey, or anything as alien as rum or Cognac, would do. I remember Christmas as a very special time when almost everyone in the house (except my father, who was a lifelong teetotaler) became a trifle giddy.


  • 8 large eggs, separated
  • ¾ cup sugar
  • 1 cup bourbon
  • ½ cup heavy cream
  • Nutmeg


  • Put the egg yolks and sugar into the bowl of an electric mixer and beat until light and lemon-colored.
  • Gradually add the bourbon, beating on low speed.
  • Whip the cream until stiff and fold it into the egg yolk mixture.
  • Whip the egg whites until stiff peaks form and fold them into the eggnog.
  • Serve in goblets or mugs with a sprinkling of nutmeg on top.