Recipes / Beverages

Martha's Classic Eggnog

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Recipe by Queen Dana

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

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READY IN: 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 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
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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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