Food & Cooking Recipes Drink Recipes Coffee Eggnog Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 31, 2020 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 25 mins Total Time: 45 mins Servings: 18 More reasons to make merry: a festive eggnog enriched with a boost of coffee. Ingredients 6 large egg yolks, plus 2 large whites ¾ cup sugar 3 cups whole milk Large pinch of coarse salt 1 cup heavy cream ¾ cup coarsely ground espresso beans, plus more finely ground for topping 2 ounces bourbon, such as Michter's or Maker's Mark 2 ounces dark rum, such as Appleton Estate 1 ounce cognac Unsweetened freshly whipped cream, for serving Directions In a medium heatproof bowl, whisk egg yolks and 1/2 cup sugar until pale yellow and thick, about 2 minutes. In a medium saucepan, bring milk and salt to a bare simmer. Whisking constantly, slowly pour hot milk mixture into yolk mixture. Pour yolk mixture back into saucepan. Add coarsely ground espresso beans. Cook over medium heat, stirring constantly with a wooden spoon, until mixture is just thick enough to coat back of spoon and hold a line drawn by your finger, 3 to 5 minutes. Pour mixture through a fine-mesh sieve lined with 4 layers of cheesecloth into a large bowl; discard solids and cheesecloth. Let cool, stirring occasionally, about 20 minutes. Add cream, bourbon, rum, and cognac; cover and refrigerate overnight. Whisk remaining 1/4 cup sugar and egg whites in a heatproof mixer bowl set over (not in) a pan of simmering water. Whisk until sugar is dissolved and mixture is warm (it should feel smooth between your fingers), 2 to 3 minutes. (For fully cooked eggs, a thermometer inserted into meringue should register 160 degrees.) Remove from heat. With a mixer on high speed, beat until stiff peaks form, 5 minutes. Fold into eggnog. Pour into glasses (or a punch bowl); top with a dollop of whipped cream and sprinkle with finely ground espresso. Cook's Notes The eggs in both the base and the meringue are cooked, so food safety shouldn't be a concern. Rate it Print