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Eggnog

This eggnog's rich, cloudlike texture is produced by separating the eggs and beating the whites before adding them to the milk mixture. The eggnog base can be made one day in advance; just beat in the stiff egg whites and whipped cream just before serving.

  • Servings: 26
Eggnog

Source: Martha Stewart Living, December 2000

Ingredients

  • 12 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

Directions

  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. Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold in. Sprinkle with nutmeg.

Reviews (18)

  • science_vs_myth 9 Dec, 2014

    My only eggnog recipe since the late 90s when I first saw in on the show. The BEST!

    Incidentally, a review by Connie from Dec 2007 says you can "detect" salmonella by floating an egg in a glass of water. Ridiculous! That test is a freshness test - the pocket of air at the base of an egg increases as an egg ages, thereby allowing it to float. There is NO WAY to detect salmonella without cracking it open and testing it the bacterium - you know, with lab equipment!

  • Jenifer_Mike 12 Dec, 2013

    I have not much time to visit many websites. But today I found this site accidently. I explored much information which is useful to my life. Thanks! Taruhan Bola

  • Marina Borg 15 Dec, 2012

    Love it

  • Raejeanna O Brien 29 Nov, 2012

    Have made this 2 years in a row for the family and they love it....will be making it again this year!!!

  • SeeO 20 Dec, 2010

    This was a big hit at our holiday get-together. I was a little skeptical at first but after that first sip it was all over. It will now be a staple for years to come!

  • rschmorr 14 Dec, 2010

    this has become a neighborhood and family party favorite. it's soooo good, but what's really great about it is watching the men look at the bowl w/ skepticism, then one will break down and have a glass, take a first sip, and get this goofy look on his face. then the rest drop like flies.

    it's become one of my most requested party recipes.

  • kimberly_ponomarova 6 Mar, 2010

    I made this and it turned out well, but for someone who doesn't drink, the alcohol was flavours were strong. Easy, will make this year again, but with less alcohol.

  • cookingkatie 11 Jun, 2009

    I used this recipe at our 2008 Christmas party, and it was a huge success! Friends, family, and my husband keep asking me to make this now during the summer months. I don't think I can hold them off until Christmas 2009! What a great recipe! Thanks, Martha!

  • latoyanicole 9 Dec, 2008

    this is the only eggnog recipe that i've ever used since finding out by searching martha's site about 5 years ago. i will not fix what is not broken. it is the best! the only thing is i only use rum.... and not as much as the recipe calls for.i blame this recipe on gaining 20 lbs about 2 years ago. lol. thanks, martha.

  • NeatNickers 29 Dec, 2007

    I made this eggnog without the alcohol because I didn't have any, and made a smaller batch. This was done on a whim and I also didn't have enough cream to mix into the yolks with the milk... so I used low fat vanilla ice cream. It came out absolutely delicious! I brought it to dinner and my friends raved about it. They said this is one of the best eggnogs they've tasted ... and we're all picky about eggnog! I'll try it next time with some alcohol. Thanks, Martha!!

  • henridot 26 Dec, 2007

    This grown-up egg nog made me a very popular host! Thanks Martha!

  • conniehoag 22 Dec, 2007

    To avoid salmonella, test your eggs in a glass of water before using. They should lay flat. If they stand upright or float, do no use them. If they stand semi-upright, they aren't terribly fresh, but are probably ok. If air gets in, it makes them stand up or float. If air gets in, so can bacteria. This is an old farm trick. I do this before using fresh eggs for caesar salad also.

  • anniebee1231 21 Dec, 2007

    THIS IS SOOO YUMMY and a family/neighborhood favorite! We opted for the "healthier" version and made it with nonfat milk this year and realized after a couple of sips that we were already getting wasted! Moral of the story: go the distance and use whole milk...that way you can enjoy several glasses before "hitting the hay."

  • citizenkurt 20 Dec, 2007

    Does anyone know of a "smaller" recipe? Would love to make this for family gathering but we would never drink this much ourselves?

    Kurt@citizenkurt.net

  • JRB 20 Dec, 2007

    Salmonella is extremely rare and not very serious. If you use farm fresh, organic, or free range eggs (they are so much better for you) the rate of salmonella is even lower. Raw eggs are one of the most nutritious foods you can consume, I have one every day! I substituted 1 C honey for the sugar, since I try to avoid refined sweeteners.

  • avonlady94 16 Dec, 2007

    Russion roulette is a tad extreme. We've been making egg nog in my family for years just like this and no one's ever gotten ill. It's delicious!

  • DebbieKiest 5 Dec, 2007

    This is like my popular classic eggnog, which I make in huge batches for my annual holiday open house. I love the combination of the three liquors, it is a very complex and "Christmasy" taste. If you are concerned about salmonella, there are pasteurized eggs out there that work almost as well. (The egg white doesn't whip quite as fluffy.) Just one word of warning, let your guests know how potent it is and use small glasses. I make it five days ahead, to let the liquor and egg yolks mellow.

  • JohnR101 17 Nov, 2007

    This classic recipe is ALWAYS requested and a hit at my yearly holiday party!

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