A Decadent Eggnog From a Junior League Cookbook Recipe

A Decadent Eggnog From a Junior League Cookbook Recipe

[Photo: Jessica Leibowitz]

Eggnog may be second only to fruitcake as a holiday punchline. And why not? It comes up most often as an explanation for otherwise inexplicable behavior at office parties, and the pre-made version in most grocery stores resembles an opaque, insipid quart of 10W-30 motor oil. For the first 30 or so years of my life, I never gave much eggnog much thought. Then, thanks to a lucky day at Myopic Books, the Gourmet's Guide to New Orleans came into my life. The name is misleading—it is, in fact, a Junior League cookbook. Charleston Receipts is probably the most famous Junior League cookbook, but as a rule, they are worth keeping an eye out for when you trawl the cookbook section at your favorite used book store. My copy is the 13th edition, from 1955, but I don't know when the eggnog recipe became part of the collection. After I read the recipe, I knew immediately I had to make it:


  • 12 eggs
  • 1 quart best whiskey
  • 1 quart heavy cream
  • 1 quart milk
  • 8 to 12 ounces rum
  • 8 tablespoons sugar
  • 4 tablespoons to be added to beaten white


  1. 1.

    Beat yolks very light, sift in sugar, and beat vigorously. Stir in whiskey, cream, and milk. Fold in the stiffly beaten whites. Put in refrigerator until ready to serve. Extra whiskey may be used if the flavor of rum is not desired. This may be made the day before.