Preparation info

  • Serves

    8

    • Difficulty

      Easy

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

Several historical collections in South Carolina have eggnog recipes that antedate Sarah Rutledge’s of 1847. Milk drinks were spiked with wine in England prior to the colonial era. Brandy was the popular spirit for about 100 years; then rye appears to have become the favorite. Bourbon is king in the Lowcountry today, though many eggnog enthusiasts prefer blended Canadian whiskeys. The real secret to perfect nog is to dribble the spirits into the mixture, drop by drop. This is a very old-fas