Rating: 3.6 stars
486 Ratings
  • 5 star values: 119
  • 4 star values: 152
  • 3 star values: 140
  • 2 star values: 53
  • 1 star values: 22

A delectable drink, Eggnog is a holiday favorite.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 (12)

486 Ratings
  • 5 star values: 119
  • 4 star values: 152
  • 3 star values: 140
  • 2 star values: 53
  • 1 star values: 22
Rating: Unrated
01/03/2015
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!
Rating: Unrated
01/03/2015
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.
Rating: Unrated
12/25/2014
Could this recipe be any more unhealthy? Heavy cream AND milk. Sugar. Alcohol. And artery-clogging egg yolks. Yuck!
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Rating: Unrated
12/04/2013
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.
Rating: Unrated
01/05/2013
How could I make this recipe thicker ?
Rating: Unrated
01/04/2013
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.!!!
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Rating: Unrated
11/18/2010
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?
Rating: Unrated
12/25/2007
Believe me, this will not stay in the Refrigerator long, as it will be "gone". Try Peppermint Eggnog for the kids.
Rating: Unrated
12/16/2007
I used rum and gin insted of bourbon. And it was amazing
Rating: Unrated
12/14/2007
Wouldn't this taste even better with some vanilla? The Party Fairy
Rating: Unrated
12/12/2007
I'm sure you strain it to remove any solidified egg, to keep the drink smooth.
Rating: Unrated
12/12/2007
how long can you keep this in the fridge and why is it "strained"?