Martha's Classic Eggnog

Submitted by Queen Dana

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

 

• Ready In: 15mins
• Ingredients: 8
• Serves: 12

ingredients

• 6 large eggs, separated
• 3⁄4 cup superfine sugar
• 2 cups whole milk
• 3 cups heavy cream, plus more for garnish
• 1⁄2 cup Bourbon, preferably Maker's Mark
• 1⁄4 cup dark rum, preferably Mount Gay
• 1⁄4 cup cognac, preferably Remy Martin Grand Cru
• freshly grated nutmeg, for sprinkling

directions

1. 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.
2. 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.