Ingredients for Martha Stewart's Eggnog
- Eggs
- Superfine Sugar
- Whole Milk
- Heavy Cream
- ½ cup bourbon
- Dark Rum
- ¼ cup cognac
- 1 teaspoon ground nutmeg + extra for garnish
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How to Make Martha Stewart's Eggnog
- In a large bowl, beat 12 large egg yolks until thick and pale yellow (about 3-5 minutes).
- Gradually add 1 ½ cups granulated sugar to the egg yolks, beating constantly until well combined and the mixture is pale and slightly thickened.
- In a separate bowl, whisk together 2 cups whole milk, 1 quart heavy cream, 1 teaspoon ground nutmeg, and ½ teaspoon ground cinnamon.
- Gradually whisk the milk mixture into the egg yolk mixture, ensuring smooth incorporation.
- Stir in ½ cup bourbon, ¼ cup dark rum, and ¼ cup cognac (or substitute with your preferred combination of liquors, or omit altogether for a non-alcoholic version).
- Refrigerate the eggnog mixture for at least 8 hours, or preferably overnight, to allow the flavors to develop.
- Just before serving, in a clean, grease-free bowl, beat 12 large egg whites with an electric mixer until stiff peaks form.
- Gently fold the egg whites into the chilled eggnog mixture.
- In a separate bowl, whip remaining ½ cup heavy cream until stiff peaks form.
- Fold the whipped cream into the eggnog mixture.
- Serve immediately, garnished with a sprinkle of freshly grated nutmeg.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
54g
Fat
70g
Carbs
5g
