Edisto Eggnog

  • Serves

    makes 2 - 2 1/2 Quarts


Author Shane Mitchell's grandfather use to make this eggnog for holiday parties on Edisto Island in South Carolina. Anyone concerned about consuming raw eggs should forgo this drink.


  • 15 eggs, separated
  • 1 cup sugar
  • 1 12 cups bourbon
  • 14 - 12 cups dark rum
  • 12 tsp. salt
  • 12 cup half and half
  • 1 13 cups heavy cream
  • Nutmeg, for serving


Step 1

Put egg yolks and sugar into a large bowl and beat with an electric mixer on high speed until thick and pale yellow. Mix in bourbon, preferably small-batch, and dark rum.

Step 2

Beat egg whites in another bowl on high speed until stiff, not dry, peaks form, then gradually fold into egg yolk mixture. Fold in salt. Cover and refrigerate overnight.

Step 3

Beat egg mixture until smooth; set aside. Beat half-and-half in a large bowl until frothy, then fold into egg mixture.

Step 4

Beat 1 1⁄3 cups heavy cream in same bowl until soft peaks form, then fold into egg mixture. Serve eggnog garnished with freshly grated nutmeg.