Frances Zimmerman's Eggnog


My in-law’s neighbor, Frances, got this recipe from a 1950’s bottle of Virginia Gentleman bourbon. It’s not Christmas in our house without it.


  • 6 eggs

  • 1 cup sugar, separated

  • 1 pint whole milk

  • 1 pint whipping cream

  • 1 pint bourbon

  • 2-4 ounces rum

  • freshly grated nutmeg


  1. Fit a stand mixer with whisk attachment.

  2. Separate eggs, putting the whites in a small bowl and the yolks in the mixing bowl.

  3. Begin to beat the yolks on low speed, beating continuously as you slowly add 1/2 cup sugar, Turn speed to high and beat until mixture is almost white, about 5 minutes.

  4. Turn speed back to low, slowly add milk, then bourbon and rum, mixing continuously until combined. Set aside.

  5. In another bowl, whip cream until stiff.

  6. Add the whipped cream to the yolk mixture and clean the whipped cream bowl.

  7. Attach the clean bowl to the mixer, add the egg whites and begin to beat on low. Add the remaining ½ cup sugar slowly, turn the speed to high and beat until very stiff.

  8. Add the whipped egg whites to the yolk and whipped cream mixture and beat on low speed until combined.

  9. Refrigerate overnight and top each serving with freshly grated nutmeg.

Susan JohnsonComment