Food & Cooking Recipes Drink Recipes Eggnog with Rum and Bourbon By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 31, 2020 Print Share Share Tweet Pin Email Servings: 12 In our vanilla-scented version of eggnog, two liquors are whisked into a custard base—rum and bourbon—a combination that makes this drink the perfect headliner for your next holiday party. Ingredients 9 eggs, separated, room temperature 1 ¼ cups sugar ½ vanilla bean, halved lengthwise, seeds scraped and reserved Pinch of salt 4 ½ cups milk ½ cup bourbon ¼ cup dark rum 1 ½ cups heavy cream Freshly grated nutmeg, for serving Directions Put egg yolks, 3/4 cup sugar, vanilla seeds, and salt in a large heatproof bowl. Set bowl over a pan of simmering water, and whisk constantly until mixture is pale and thick, about 5 minutes. Whisk in milk, bourbon, and rum until combined; remove from heat. Beat egg whites and remaining 1/2 cup sugar in the bowl of an electric mixer until soft peaks form; whisk into milk mixture. In a clean bowl, beat cream until soft peaks form; whisk into milk mixture. Refrigerate eggnog until ready to serve, up to 1 day; whisk before serving. Sprinkle nutmeg over each serving. Cook's Notes The eggs in this dish are not fully cooked, so it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. Print