Galatoire’s Eggnog

This recipe comes from Cooking Up a StormRead Jan C Bradford’s companion article on New Orleans Holiday Drinks here.


  • 5 large eggs
  • 1 cup plus 2 tablespoons sugar
  • 1 cup half-and- half
  • 1 cup heavy cream
  • 1/8 teaspoon grated nutmeg, plus more for garnish
  • ½ teaspoon vanilla extract
  • 3 ounces bourbon
  • 3 ounces brandy
  • 3 large egg whites

In a large heavy-bottomed saucepan, whisk together the eggs and sugar.  Stir in the half-and-half. Cook over medium low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160 degrees F.  Remove from the heat.

Stir in the cream, nutmeg, vanilla, bourbon and brandy.  Cool, then cover and refrigerate until ready to serve.

Just before serving, beat the egg whites in a large bowl with an electric mixer on high speed until stiff peaks form. Use a rubber spatula to gently fold them into the eggnog. Serve cold in punch cups and sprinkle each serving with nutmeg.

Source:  Cooking Up a Storm.  Marcelle Bienvenu and Judy Walker, editors.  (San Francisco. Chronicle Books, 2008), page 22


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