Prep 30 mins
Cook 0 mins
This eggnog's rich, cloud like texture is produced by separating the eggs and beating the whites before adding them to the milk mixture. The eggnog base can be made one day in advance; just beat in the stiff egg whites and whipped cream just before serving.
- 12 eggs, separated
- 1 1⁄2 cups superfine sugar
- 1 quart whole milk
- 1 1⁄2 quarts heavy cream
- 3 cups Bourbon
- 1⁄2 cup dark rum
- 2 cups cognac
- freshly grated nutmeg
- 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 1/2 quart heavy cream until stiff, and fold into mixture, Sprinkle with nutmeg.
- Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
I am on my way to the kitchen to make this recipe for the third year. I have never liked eggnog from the store but this is scarey it's sooooo good. It's easy to drink more than you need so take care!
This was the most beautiful, most elegant and most quickly consumed beverage/treat at my dessert party yesterday afternoon. I have always been intimidated by egg nog, but my was this just the best ever. I used 1 quart of whipping cream and only 3 cups of Maker's Mark; no other liquor. I feel like this helped me cross over to the "other" side of hostessing! Thank you Martha! I have arrived!!
This is my third year making the eggnog, my associates at work look forward to the eggnog more then anything else during the holiday season. It is creamy and delicious and everyone loves the flavor. I serve a scoop of ice cream on the side which lessens the booz effect for those that so desire.