Login Sign Up

Follow Nigella on: Facebook Twitter Vimeo Pinterest

EGGNOG

Related Nigella Recipes

Related Community Recipes

Serves: 26

Print
  • Gluten Free
What does this mean?

This eggnog's rich, cloudlike 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. This is Martha Stewart's recipe to which I use all rum instead of the bourbon and cognac as well. Just make a quarter of the recipe if you're trying it for the first time.

Recipe posted by

Join in and share one of your own recipes

Add a Recipe

Ingredients

  • 12 medium eggs (separated)
  • 1 ½ cups sugar
  • 2 pints whole milk
  • cream
  • 3 cups whiskey
  • ½ cup dark rum
  • 2 cups cognac
  • freshly grated nutmeg

Method

  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. Try and keep all the ingredients cold. If you have any left over, stick the bowl in the freezer and each it the next day for dessert!
  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.

While all of Nigella's recipes are of course tested extensively, nigella.com do not test any of the community recipes, so cannot verify the results or answer queries concerning them.

Tried this recipe?

Why not leave a comment or a suggestion?

Please note, questions and queries for the nigella.com
team cannot be answered here - please instead submit
any questions as "Kitchen Queries".

Add Comment

  • This is Martha Stewart's recipe.

    Posted by nwdma on 14th Dec 2012 at 9.12