Marthas Classic Eggnog Recipes

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MARTHA'S CLASSIC EGGNOG



Martha's Classic Eggnog image

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

Provided by Queen Dana

Categories     Beverages

Time 15m

Yield 12 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 352.8, Fat 25.8, SaturatedFat 15.2, Cholesterol 191.3, Sodium 74, Carbohydrate 16.2, Sugar 14.9, Protein 5.7

THE ORIGINAL EGGNOG



The Original Eggnog image

When she published this recipe in her first book, Entertaining, Martha wrote that this eggnog was "so rich it needs no accompaniment." This original recipe is made with plenty of bourbon, cognac, dark rum, heavy cream, and a dozen eggs-good thing it serves a crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Number Of Ingredients 8

12 large eggs, separated
1 1/2 cups superfine sugar
1 1/2 quarts heavy cream
1 quart whole milk
3 cups bourbon, such as Maker's Mark
1/2 cup dark rum, such as Mount Gay
2 cups cognac, such as Rémy Martin Grand Cru
Freshly grated nutmeg, for serving

Steps:

  • 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.
  • Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining heavy cream until stiff and fold in. Sprinkle with nutmeg.

MARTHA STEWART'S EGGNOG



Martha Stewart's Eggnog image

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.

Provided by Janice H.

Categories     Beverages

Time 30m

Yield 26 serving(s)

Number Of Ingredients 8

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

Steps:

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

Nutrition Facts : Calories 375.6, Fat 23.7, SaturatedFat 14.1, Cholesterol 164.8, Sodium 70.2, Carbohydrate 15, Sugar 13.6, Protein 5.2

MARTHA'S CLASSIC EGGNOG



Martha's Classic Eggnog image

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...

Provided by Kimberly Biegacki

Categories     Punches

Number Of Ingredients 8

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

Steps:

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.

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