Food & Cooking Recipes Drink Recipes Cocktail Recipes White-Russian Eggnog 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 Yield: 6 cups This recipe may be doubled and made two days in advance. Add the Kahlua and 1 cup whipped cream just before serving. Ingredients 3 ½ cups milk 5 large egg yolks ¾ cup sugar 2 cups heavy cream, cold ¾ cup vodka ½ cup Kahlua Directions Fill a large bowl with ice and water, and set aside. Place 2 cups milk in a small saucepan set over medium-high heat, and bring to a boil. Place the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment, and whip until pale and thick. Add the hot milk, whisking constantly, in a slow stream. Return the mixture to the pot, and cook, stirring constantly, over medium-low heat, until thick enough to coat the back of a wooden spoon. Immediately add 1 cup cream and the remaining 1 1/2 cups milk, and transfer mixture to the ice bath. When ready to serve, add the vodka and Kahlua. Whip the remaining cup cream to soft peaks. Divide the eggnog among six cups, and garnish with whipped cream. Serve. Print