Eggnog Paula Dean's Way Will Become Your Way Too

April Peveteaux
Food & Party

eggnog recipe paula deanIt's Christmas Eve so if you're not already knee-deep in eggnog, you should be. Sure you can buy a carton at the store and spike it, but it's so easy to whip up your own, there's no reason not to have this eggnog recipe in your back pocket.

Paula Dean's eggnog recipe speaks to the southern girl buried deep inside of me, as she uses bourbon instead of rum. Your nog will be richer, and more sinful, with this addition of the dark liquid. Alternately, you could use dark rum, but really why would you when you can have bourbon?

The Food Network (and I) have a note with this recipe. While salmonella is a risk when consuming raw eggs, you can decrease that risk by buying fresh from the farm, non-factory produced, organic, cage-free, eggs. Additionally, as TFN says:" . . . we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell."

Here's how you make Mama's Eggnog:

Mama's Eggnog by Paula Dean

What you'll need:

6 eggs, separated

3/4 cup sugar

1 pint heavy cream

4 pints milk

1/2 pint Bourbon (leave this out for the under 21 crowd, or non-drinkers)

1 tablespoon vanilla


Cinnamon (I added this, and I sprinkle it on top before serving)


In a bowl beat the egg yolks with the 1/2 cup of sugar until thick. In another bowl beat the egg whites with 1/4 cup of sugar until thick. In a third bowl beat the cream until thick. Add the cream to the yolks, fold in the egg whites, and add the milk, Bourbon, vanilla, and a pinch of nutmeg, if desired. Chill in freezer before serving.

Serve eggnog in a large punch bowl.


Image via The Food Network

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