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Natchez Eggnog

What would the holidays be without eggnog? I discovered this recipe while on a trip to Natchez, Mississippi. Cinnamon, nutmeg, vanilla, rum and bourbon combine to put a kick in your step and a gleam in your eye!


  • 1 dozen pasturized eggs
  • 2 cups sugar
  • 1 pint cream
  • 2 quarts half and half
  • 1/2 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon vanilla
  • 1 cup rum
  • 1 1/2 cups bourbon


  1. Separate eggs. You will need 12 yolks but only 8 egg whites.
  2. In one bowl combine yokes and sugar, beat with electric mixer until the yokes are very thick and creamy yellow, at least 5-7 minutes. Set aside.
  3. In another bowl whip the 8 egg whites until stiff but not dry peaks form. Set aside.
  4. Whip cream until it forms soft peaks. Set aside.
  5. In large container combine half and half, cinnamon, nutmeg, vanilla, rum, and bourbon. Stir in egg yoke mixture. Continue to stir until well blended.
  6. With wire whisk, blend in egg whites and whipped cream.
  7. Chill, then pour into punch bowl and serve.