Old Slave Eggnog

"One dozen raw eggs, one quart of heavy whipping cream, 6 ounces clear rum, one pint of good whiskey (S/B Bourbon!) plus regular cane sugar, confectioners sugar, vanilla extract, whole milk and nutmeg."*

* Makes more than one gallon and whites must be separated from the yolks.

Via Michael, Belle Grove
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Old Slave Eggnog – A Heritage Recipe
Dora Bowman

12 eggs (medium size is best)
1 cup cane sugar
1 cup powdered sugar
1 quart Half & Half
1 pint whipping cream
½ gallon whole milk
6 tablespoons vanilla
1 cup good light rum
1 pint good whiskey

Separate the eggs, putting the yolks in an extra large bowl where all the ingredients will end up (about 1 ½ gallons) and the whites in a four-quart bowl. Add 1 cup cane sugar to the yolks and beat well until creamy and smooth. Now add 1 quart Half & Half, 4 tbsp. vanilla, beat well. Then stir in 1 cup rum and 1 pint whiskey. Let the batter stand. Clean beaters. Beat the egg whites adding ½ cup powdered sugar and 1 tbsp. vanilla. Beat until stiff and peaks form. Clean beaters. In a separate bowl, whip 1 pint whipping cream slowly adding ½ cup powdered sugar and 1 tbsp. vanilla. Beat well to whipped cream consistency. Place the whipped cream and the egg whites into the yolk batter and beat thoroughly. Add ½ gallon milk and beat until foamy. Place bowl in refrigerator or pour into glass jars and refrigerate for several hours before serving. Shake jars well before pouring. Makes about 1 ½ gallons.

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Old Slave Eggnog