Paula Deen Mama’s Eggnog

Paula Deen Mama's eggnog is a creamy make-ahead holiday drink made with bourbon, heavy cream and fresh eggs, ready in 25 minutes. Pour this classic Christmas eggnog into a punch bowl for your holiday table or a Southern party, since it chills in the freezer and serves 10 to 12.

Beat the egg yolks, egg whites and cream in three separate bowls, because each one needs its own thick, airy texture before they come together. Mix them all in one bowl and the eggnog turns thin and flat instead of light and frothy.

Paula folds the whites in last instead of whisking everything together, which keeps the whole punch bowl light and creamy. The freezer chill at the end also means you can make it before company arrives and have it ice cold when they do.

Paula Deen Mama's Eggnog

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Course: BeverageCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

25

minutes

Cooking timeminutes

Calories

350

kcal

Whipped yolks, egg whites and cream are folded together, then thinned with milk and bourbon into a thick, frothy nog. A short freezer chill makes it cold and ready to ladle straight from the punch bowl.

Ingredients

• ½ pint bourbon
  

• 1 pint heavy cream
  

• ½ gallon milk
  

• ¾ cup sugar
  

• 6 eggs, separated
  

• 1 tablespoon vanilla
  

• pinch Nutmeg (optional)
  

Directions

• Beat the egg yolks: Beat the 6 egg yolks with 1/2 cup of the sugar in a bowl until thick. This is the rich base the whole eggnog is built on.
• Beat the egg whites: In a second bowl, beat the 6 egg whites with the remaining 1/4 cup sugar until thick. Then set them aside, since they get folded in at the very end.
• Whip the cream: In a third bowl, beat the 1 pint heavy cream until thick. Once it holds its shape, it's ready to go into the yolks.
• Combine the mixtures: Add the whipped cream to the egg yolk mixture, then gently fold in the beaten egg whites. Folding keeps all that air in, so the eggnog stays light and frothy.
• Add the milk and bourbon: Stir in the 1/2 gallon milk, 1/2 pint bourbon, 1 tablespoon vanilla and a pinch of nutmeg if you like. Stir just until everything is blended.
• Chill and serve: Chill the eggnog in the freezer before serving. Then pour it into a large punch bowl and ladle it out cold.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this eggnog without the bourbon?

Yes, just leave it out and add a little more milk to keep the same amount of liquid. You'll still get a rich, creamy nog, and the vanilla and nutmeg carry the flavor.

How far ahead can I make Mama's eggnog?

Paula chills it in the freezer right before serving, so it's easy to make the same day as your party. Because it uses raw eggs, I wouldn't keep it for days, so make it close to when you plan to serve.

Is it safe to drink eggnog made with raw eggs?

This recipe uses uncooked eggs, so there's a small risk of salmonella, especially for kids, pregnant women and older adults. If that's a concern, use pasteurized eggs, which work the same way in the recipe.

Can I use a different liquor instead of bourbon?

Brandy, dark rum or spiced rum all work well in eggnog and can stand in for the bourbon. Keep the same amount so the drink stays balanced and doesn't taste too boozy.

Why does my eggnog separate in the bowl?

Some separation is normal because the whipped whites and cream rise to the top as it sits. Give it a gentle stir before ladling it out and it comes right back together.