History Matters: Indulgences in eggnog and its history

Dec 25, 2012

Commentator Gary Joiner is an eggnog snob! He has the story behind his favorite eggnog recipe, and there's a history lesson mixed in. Click on this story to view Marilyn Joiner's recipe.

Old-Fashioned Eggnog (from Marilyn Joiner) 


12 egg yolks

12 egg whites

1 pound confectioners sugar

1/2 gallon good bourbon

1 cup brandy (or rum)

2 quarts whipping cream or 1 quart cream and 1 quart half & half (You can freeze the half and half and place it in the punch bowl to keep the nog cool.)

Freshly grated nutmeg

Do not drive or operate heavy machinery after drinking.


Several hours prior to the party (at least one hour) beat egg yolks, beat in sugar and stir in 1 cup brandy (can use 2 cups). Let stand one hour in refrigerator. (I used to do this at room temperature but don’t take a chance now.) After mixture has stood and "cooked," gradually stir in the bourbon. Refrigerate until 30 minutes before the party. When ready to mix eggnog, place refrigerated mixture into punch bowl. Add cream and/or half & half. Beat eggs whites until stiff. Gently fold into punch. Sprinkle with freshly grated nutmeg. If you are worried about raw eggs, don’t make it!

NOTE: I don’t like eggnog, eggnog lovers tell me that this is the best. I guess the volume of liquor may be related to its popularity, but of course there are no artificial flavors in this. It’s not syrupy sweet like the product that masquerades as eggnog. Old-fashioned eggnog is not supposed to taste like a milkshake! Caution: This is for those who are not designated drivers.