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Nutrition Facts
Serving Size 1 (218g) Recipe makes 26 servings
Calories 376
Calories from Fat 214		(57%)
Amount Per Serving		%DV
	Total Fat 23.8g	36%
	Saturated Fat 14.1g	70%
	Monounsaturated Fat 7.0g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 176mg		58%
Sodium 68mg		2%
Potassium 126mg		3%
Total Carbohydrate 14.9g		4%
	Dietary Fiber 0.0g	0%
	Sugars 13.7g
Protein 5.2g		10%
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Martha Stewart's Eggnog

Recipe #148066 | 30 min | 30 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Chef #261868
Dec 12, 2005

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.

SERVES 26 (change servings and units)

Ingredients

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

Directions

1
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.
2
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.
3
Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

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Featured Reviews for This Recipe

From: Chef #677006

On Dec 20, 2008

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!

1 person found this review helpful

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From: Chef #1073021

On Dec 13, 2008

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.

0 people found this review helpful

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From: Gay Gilmore

On Feb 3, 2006

This Christmas was my second year making this recipe. It really is so delicious. Cloud-like is true. If your only eggnog has come out of a paper container, get ready to have your mind blown. This is really more like a cappucino than the cloyingly thick nog you might be used to. Buy, yes, it is boozy so be careful. I only had about 1/2 cup of cognac, so I substituted more bourbon. Still very flavorful — of course I always feel that way about bourbon, and there is only one kind: Maker's Mark. CHEERS!

2 people found this review helpful

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From: Chef #1088171

On Dec 21, 2008

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!!

1 person found this review helpful

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