New This Month

Homemade Eggnog

Freshly grated nutmeg offers a more delicate flavor and aromatic scent than the preground variety. The eggs in both the base and the meringue are cooked, so food safety shouldn't be a concern.

  • Prep:
  • Total Time:
  • Servings: 18

Photography: Bryan Gardner

Source: Martha Stewart Living, December/January December/January 2015

Ingredients

  • 6 large egg yolks, plus 2 large whites
  • 3/4 cup sugar
  • 3 cups whole milk
  • Large pinch of coarse salt
  • 1 cup heavy cream
  • 2 ounces bourbon, such as Michter's or Maker's Mark
  • 2 ounces dark rum, such as Appleton Estate
  • 1 ounce cognac
  • Unsweetened freshly whipped cream, for serving
  • Freshly grated nutmeg, for serving

Directions

  1. In a medium heatproof bowl, whisk egg yolks and 1/2 cup sugar until pale yellow and thick, about 2 minutes. In a medium saucepan, bring milk and salt to a bare simmer. Whisking constantly, slowly pour hot milk mixture into yolk mixture.

  2. Pour yolk mixture back into saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until mixture is just thick enough to coat back of spoon and hold a line drawn by your finger, 3 to 5 minutes.

  3. Pour mixture through a fine-mesh sieve into a large bowl; discard solids. Let cool, stirring occasionally, about 20 minutes. Add cream, bourbon, rum, and cognac; cover and refrigerate overnight.

  4. Whisk remaining 1/4 cup sugar and egg whites in a heatproof mixer bowl set over (not in) a pan of simmering water. Whisk until sugar is dissolved and mixture is warm (it should feel smooth between your fingers), 2 to 3 minutes. (For fully cooked eggs, a thermometer inserted into meringue should register 160 degrees.) Remove from heat. With a mixer on high speed, beat until stiff peaks form, about 5 minutes. Fold into eggnog.

  5. Pour into glasses (or a punch bowl); top with a dollop of whipped cream and sprinkle with nutmeg.

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