I’ve collected several recipes for large batch egg nog. To keep it relevant, I’ve favored recipes from our region (southeast US). The first comes from Charleston Receipts, the Charleston Junior League cookbook from 1950 that is a store of 19th century (and earlier recipes):

Charleston Eggnog 

  • 1 pint rye whiskey
  • 1 quart heavy cream
  • 10 egg whites
  • 10 egg yolks
  • 3/4 cup granulated sugar

Cream sugar and egg yolks thoroughly. Add whiskey slowly, stirring constantly, the cream (unwhipped), then the stiffly beaten egg whites. 20-25 servings.  – Mrs. Gammel Waring (Annie Gammell)

From the Fine Art of Mixing Drinks, David Embury offers this recipe that includes fruit brandy:

Batimore Egg Nog 

  • 12  Eggs
  • 1   pound Sugar
  • 1   pint Cognac
  • 1/2  pint Jamaica Rum
  • 1/2  pint Peach Brandy
  • 3   pints Milk
  • 1   pint Cream 

Beat yolks to a foam, add the liquor slowly, then the sugar, stirring constantly. Then add the milk and cream and, finally, fold in the stiffly beaten whites.

The last one to consider comes from the latest issue of Mountain Express a local weekly. Hanna Rachel Raskin has an article about the use of eggs in cocktails. That forms a good jumping off point to include this gem:

Appalachian Egg Nog

Kathy Dingus, a sixth-generation mountaineer, received this recipe from her father. 

  • 18 eggs, separated
  • 1 cup sugar
  • 1 1/2 cups bourbon, spiced rum or Captain Applejack
  • 1/2 cup brandy
  • 6 cups milk
  • 1 1/4 tsp. ground nutmeg
  • 1 cup heavy whipping cream

In a large bowl, with mixer at low speed, beat egg yolks with sugar, reserving whites. With mixer at high speed, beat mixture until thick and lemon-colored (about 15 minutes), frequently scraping bowl. Carefully beat in the spirits, one tablespoon at a time to keep mixture from curdling. Cover and chill.

20 minutes before serving-

In a chilled 5-quart punch bowl, stir together yolk mixture, milk and nutmeg. In a large bowl, beat egg whites with mixer until soft peaks form. In small bowl, using same beaters, beat cream with mixer at high speed until stiff peaks form. With wire whisk, gently fold egg whites and cream into yolk mixture until just blended. Serve.


It’s getting quite around here. Time to move on to part 3-

 Too much egg nog