Tennessee Eggnog

Eggnog is everywhere during the holiday season. In fact, you can buy it at every gas station (without alcohol, of course). There is something extremely gratifying about making your own eggnog, and it tastes better!

Our Tennessee Eggnog is a recipe we’ve used for years on the Farm. This eggnog recipe is truly farm-to-glass, using local Cruze Farm dairy milk and local eggs. It’s “spiked” with Jack Daniel's Tennessee Whiskey to put the final touch of Tennessee into the recipe.

Main House Sommelier Kelly Schmidt says this eggnog is her go-to for bringing to holiday potluck parties. She is sharing the recipe for you to enjoy a taste of Tennessee this holiday season. Cheers!

Tennessee Eggnog

Ingredients:

• 6 eggs, separated
• 1 cup sugar
• 1 quart cream
• 1 pint milk
• 6 ounces Jack Daniel's Tennessee Whiskey
• 6 ounces spiced rum
• Nutmeg for grating

To make:
Separate the yolks from the whites of six eggs. Add ¾ cup of the sugar to the yolks and whisk until light yellow and creamy. Add the other ¼ of sugar to the whites. Whip until fluffy like whipped cream.

Add the remaining ingredients to the yolks and then gently fold in the whites. Allow time to chill in refrigerator. Shave nutmeg over the top to garnish and enjoy.

– Andrew Noye, Blackberry Farm Beverage Manager and Mixologist