Homemade Eggnog for Christmas

Homemade Eggnog for Christmas

Homemade Eggnog for Christmas

Serves 12


  1. 9 eggs, separated and at room temperature
  2. 1 ¼ cups sugar
  3. 1 tsp vanilla extract (or half vanilla bean)
  4. Pinch of salt
  5. 4 ½ cups milk
  6. ½ cup bourbon
  7. ¼ cup dark rum
  8. 1 ½ cups heavy cream
  9. Freshly grated nutmeg, for serving


  1. Put egg yolks, 3/4 cup of sugar, vanilla, and salt in a large heatproof bowl. Set the bowl over a pan of simmering water, and whisk constantly until the mixture is pale and thick, about 5 minutes.
  2. Whisk in the milk, bourbon, and rum until combined and remove from the heat. (We actually had to transfer the mixture into an even bigger bowl at this point.)
  3. Beat egg whites and remaining 1/2 cup of sugar in the bowl of a stand mixer fitted with the whisk attachment until soft peaks form. Whisk into the milk mixture.
  4. In a clean bowl, beat the cream until soft peaks form. Whisk into the milk mixture.
  5. Refrigerate the eggnog until ready to serve, up to one day. Whisk to combine before serving as it may separate some. Ladle into cups and sprinkle the top with nutmeg.

*Note: The eggs in this dish are not fully cooked, so take caution when serving it. It shouldn’t be served to pregnant women, babies, young children, the elderly, or anyone with a compromised immune system.

Source: Martha Stewart Living Annual Recipes 2005

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