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  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, December 2003


  • 4 cups milk
  • 1 cup sugar
  • 12 large egg yolks
  • 1/2 cup bourbon, (optional)
  • 1 cup chilled heavy cream
  • Grated nutmeg, (optional)


  1. In medium saucepan, whisk milk and sugar over medium heat until sugar is dissolved, 1 to 2 minutes. In a large bowl, whisk egg yolks. Whisking constantly, pour hot mixture into yolks in a slow and steady stream.

  2. Return mixture to pan; cook over medium-low heat, stirring often, until thick enough to coat back of spoon, 20 to 25 minutes; do not let simmer. Quickly strain into a bowl. Stir in bourbon, if desired, and cream. Cool completely; cover with plastic wrap; refrigerate until chilled. Garnish with nutmeg, if desired.

Reviews (10)

  • Jenifer_Mike 12 Dec, 2013

    This is a fantastic website and I can not recommend you guys enough. Full of useful resource and great layout very easy on the eyes. Judi Bola

  • SophieL 4 Dec, 2013

    I made one of Martha's earlier Eggnog recipes and it was fabulous, but it was back in the days when raw eggs were still ok so I haven't made it since. But, I recall that the recipe called for whipping the heavy cream and folding it in the chilled eggnog. I think I added a little vanilla when I whipped the heavy cream. The end result was a thicker mixture and it was frothy and so luscious in the punch bowl.

  • AmandaT1990 5 Jan, 2013

    How could I make this recipe thicker ?

  • grmill 4 Jan, 2013

    This is the best eggnog recipe ever. I made it a long time ago and lost it and have been looking for it ever since. I added rum and it was so good it did not last in the fridge for long. Thank you Martha.!!!

  • secook 18 Nov, 2010

    Is eggnog usually served cold? Sorry for asking a silly question, but I'm used to drinking it in my coffee! Can you heat it up before drinking?

  • mmsrjs 25 Dec, 2007

    Believe me, this will not stay in the Refrigerator long, as it will be "gone". Try Peppermint Eggnog for the kids.

  • Caterina 16 Dec, 2007

    I used rum and gin insted of bourbon. And it was amazing

  • Cookeroo 14 Dec, 2007

    Wouldn't this taste even better with some vanilla?
    The Party Fairy

  • raratinkerbell 12 Dec, 2007

    I'm sure you strain it to remove any solidified egg, to keep the drink smooth.

  • Durni 12 Dec, 2007

    how long can you keep this in the fridge and why is it "strained"?

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