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A community recipe by

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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.


Serves: 26

  • 12 medium eggs (separated)
  • 375 sugar
  • ⅞ whole milk
  • cream
  • 750 whiskey
  • 125 dark rum
  • 500 cognac
  • freshly grated nutmeg


Eggnog is a community recipe submitted by Patrizia and has not been tested by so we are not able to answer questions regarding this recipe.

  • 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 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!
  • Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
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    What 1 Other has said

    • This is Martha Stewart's recipe.

      Posted by nwdma on 14th December 2012
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