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Classic Eggnog


Rich and creamy, this traditional drinks get a boozy kick from bourbon and rum.

  • Servings: 12

Source: Martha Stewart Living, December 2006


  • 2 quarts whole milk
  • 2 2/3 cups sugar
  • 1 vanilla bean, split, seeds scraped
  • 16 large egg yolks
  • 2 cups cold heavy cream
  • 1/2 cup bourbon
  • 1/2 cup dark rum
  • Freshly grated nutmeg, for sprinkling


  1. Heat milk, sugar, and vanilla bean and seeds in a medium saucepan over medium-high heat, whisking until sugar has dissolved. Whisk yolks in a large bowl. Pour hot milk mixture into yolks in a slow, steady stream, whisking.

  2. Return milk-yolk mixture to pan, and cook over medium-low heat, whisking often, until thick enough to coat the back of a spoon, about 20 minutes (do not let simmer). Pour through a fine sieve into a bowl; discard bean. Whisk in cream, bourbon, and rum. Let cool completely. Cover with plastic wrap, and refrigerate until cold, about 1 hour (up to 1 day). Serve sprinkled with nutmeg.

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