Martha's Classic Eggnog

Name: Martha's Classic Eggnog
Yield: 12 servings
Cuisine: American
Ingredients: 6 large eggs, separated; 3/4 c superfine sugar; 2 c whole milk; 3 c heavy cream, plus more for garnish; 1/2 c bourbon, preferably maker's mark; 1/4 c dark rum, preferably mount gay; 1/4 c cognac, preferably remi martin grand cru; freshly grated nutmeg, for sprinkling

By Kim Biegacki
@pistachyoo

I was watching the Martha Stewart Show the other day and they asked her what her favorite holiday drink was and she said, "Eggnog". So, I wanted to include her decadent recipe for those who may want to indulge in an over the top Eggnog. This is a strong but full flavored Eggnog and one that you most certainly can celebrate the Christmas season with.

Dec. 14th, 2014 --- We made this for our cookie exchange and they loved it!

Recipe is from Martha Stewart.

Rating:

★★★★★ 2 votes5

Comments:

22 Comments

Serves:

12 servings

Method:

Refrigerate/Freeze

Ingredients

6 large

eggs, separated
3/4 c

superfine sugar
2 c

whole milk
3 c

heavy cream, plus more for garnish
1/2 c

bourbon, preferably maker's mark
1/4 c

dark rum, preferably mount gay
1/4 c

cognac, preferably remi martin grand cru
·

freshly grated nutmeg, for sprinkling
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How to Make Martha's Classic Eggnog

Step-by-Step

Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. --- I did not have a superfine sugar so we put it in the Vita-mix and it worked out great. Whisk in milk and cream.
Mix in 3 choices of alcohol of bourbon, rum, and Cognac. (Cover, and refrigerate for up to 1 day.) --- If not refrigerating overnight, just put some ice in the nog for 10 minutes or so to get nice and cold and strain out the ice immediately.
Just before serving, beat egg whites until stiff peaks form. Fold whites into the eggnog mixture. 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. --- We did this 1/2 and 1/2 along with topping of the fresh nutmeg.
Cook's Note
The egg yolks and whites in this recipe are not cooked. This dish should not be prepared for pregnant women, the elderly, or anyone whose health is compromised.