Food & Cooking Recipes Drink Recipes The Original Eggnog 3.5 (51) 11 Reviews 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 November 10, 2020 Print Rate It Share Share Tweet Pin Email Servings: 26 When she published this recipe in her first book, Entertaining, Martha wrote that this eggnog was "so rich it needs no accompaniment." This original recipe is made with plenty of bourbon, cognac, dark rum, heavy cream, and a dozen eggs—good thing it serves a crowd. Ingredients 12 large eggs, separated 1 ½ cups superfine sugar 1 ½ quarts heavy cream 1 quart whole milk 3 cups bourbon, such as Maker's Mark ½ cup dark rum, such as Mount Gay 2 cups cognac, such as Rémy Martin Grand Cru Freshly grated nutmeg, for serving Directions In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly. Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining heavy cream until stiff and fold in. Sprinkle with nutmeg. Alpha Smoot Cook's Notes This original recipe packs quite a punch, so feel free to scale down the alcohol amounts by a quarter to a half, if you like. If you’re concerned about the use of raw eggs, pasteurized eggs work in this recipe as well. Rate it Print