Wednesday, December 21, 2011

Eggnog From Scratch

Have you ever had "real" eggnog?  Not from the carton, but the real stuff made up fresh?  I made Martha's recipe several years ago and it is totally worth it.  Soo good, soo rich and soo creamy.  Served up in a punch bowl with fresh nutmeg and lots of booze (3 different kinds) my friends (and I) adored it!  I went to a neighborhood Christmas party on Sunday night and my neighbor Cliff brought along his family Eggnog all made up and spiked nice and strong. Complete with clouds of cream and egg whites floating on top...soo amazing!  His recipe sounded very similar to Martha's.  I have posted it for you below as well as the link to Martha's website.  Enjoy!

(Martha served it recently at her Holiday party with 200 guest invited! 
Here is a picture of her Eggnog from her recent blog post).

From Martha's site:  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.


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


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 in. Sprinkle with nutmeg.

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