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Eggnog

  • Prep:
  • Total Time:
  • Servings: 6
Eggnog

Source: Everyday Food, December 2003

Ingredients

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

Directions

  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

Reviews (15)

  • MartyRJM 3 Jan, 2015

    I am an avid viewer of Martha's cooking lessons and have experienced excellent results (except when I screw up sometimes), Anyone who watches Martha regularly will notice that she "strains" everything - mainly to eliminate "lumps" and such - including the dry components (sifting that is). Her recipes are consistantly smooth & of excellent texture. With the price of Egg Nog soaring - I've decided to return to my past & make my own again (I got lazy in my old age). I'll get back on this!

  • Suomalainen12 3 Jan, 2015

    This is a very odd, and stupid recipe. 'Cause you know what happens when egg's, or for that matter, egg yolks are heated over fire for ~20 min? They become solid. Very awful recipe.

  • kiltfire 25 Dec, 2014

    Could this recipe be any more unhealthy? Heavy cream AND milk. Sugar. Alcohol. And artery-clogging egg yolks. Yuck!

  • Marsinta 26 Dec, 2014

    There's a real simple fix for that!
    Don't make it, don't leave condescending comments on it. There you go!

  • OhWiseOne 3 Jan, 2015

    You are confused regarding nutrition. Eggs and milk are incredibly nutritious, yes, even, (gasp) heavy cream! Alcohol and sugar, both variants of the same chain, are the only "bad" ingredients that can absolutely be modified to taste and comfort.
    But I'm sure you are addicted to the misinformation touting the great benefits of soy juice, grains, and other truly unhealthy ingredients. Oh yes, I said grains! Check out the incidences of heart disease prior to the cult of grains, none.

  • 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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