Martha's Classic Eggnog

Published in Dec. 2008 in Martha Stewart Living magazine. To avoid salmonella poisoning use pasteurized eggs.

Ready In:
15mins
Serves:
Units:

ingredients

  • 6 large eggs, separated
  • 34 cup superfine sugar
  • 2 cups whole milk
  • 3 cups heavy cream, plus more for garnish
  • 12 cup Bourbon, preferably Maker's Mark
  • 14 cup dark rum, preferably Mount Gay
  • 14 cup cognac, preferably Remy Martin Grand Cru
  • freshly grated nutmeg, for sprinkling

directions

  • Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to 1 day.
  • Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg.
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RECIPE MADE WITH LOVE BY

@Queen Dana
Contributor
@Queen Dana
Contributor
"Published in Dec. 2008 in Martha Stewart Living magazine. To avoid salmonella poisoning use pasteurized eggs."
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  1. Queen Dana
    Published in Dec. 2008 in Martha Stewart Living magazine. To avoid salmonella poisoning use pasteurized eggs.
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