No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

The Original Eggnog

This recipe for eggnog is from Martha Stewart's "Entertaining."

  • servings: 26

advertisement

advertisement

Ingredients

  • 12 large eggs, separated
  • 1 1/2 cups superfine sugar
  • 1 quart whole milk
  • 1 1/2 quarts heavy cream
  • 3 cups bourbon
  • 1/2 cup dark rum
  • 2 cups cognac
  • Freshly grated nutmeg

Cook's Note

Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.

Directions

  1. Step 1

    In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.

  2. Step 2

    Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining heavy cream until stiff and fold in. Sprinkle with nutmeg.

Source
The Martha Stewart Show, December Holiday 2007

Related Topics

advertisement

advertisement

Reviews (7)

  • 2 Jan, 2008

    This is a fabulous, elegantly classic holiday drink that can be modified a bit and still hold its own! Non-fat organic milk works well, as someone else noted, and you can adjust the alcohol content (and the sugar) to suit. For me, the freshly grated nutmeg is a must!

  • 25 Dec, 2007

    Well kids aint had a drink in my life and not about to start now. I go with the kids and choose the Peppermint Eggnog. Oh so good

  • 21 Dec, 2007

    Dear Martha,

    Your shows are so inspirational. Thankyou

  • 18 Dec, 2007

    Decadent. More work than I usually like but worth it. Don't forget a cinnomon stick to drink out of. I also use vanilla extract instead of booz. Thoes who want can add their own.

  • 17 Dec, 2007

    I have been making this since Entertaining came out - I had to omit the bourbon, but substituted 1 tbsp pure vanilla extract. The rest is a must for it to turn out beautifully - everyone's raved about this recipe for YEARS! Thank you, Martha!

  • 16 Dec, 2007

    Delicious! Don't be afraid to lower the fat in milk....non-fat organic is perfect....lessen the sugar by one-half or more is also totally ok...use the bourbon or rum alone if you like....doesn't hurt it a bit....i have never used cognac...might try it this week.....but don't forget the cardinal principles of this recipe....the whipped whites and whipped cream folded in last............

  • 15 Dec, 2007

    Cut the ingredient measurements in half, ie 1 1/2 cups would be 3/4 cups.