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Martha Stewart's Famous Eggnog

Cook Time:
15 mins
Prep Time:
15 mins

Chef notes

When I published this recipe in my first book, "Entertaining," I 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.

Swap option: This recipe packs quite a punch, so feel free to scale down the alcohol amounts by a quarter to a half, if you like. If you're concerned about the use of raw eggs, pasteurized eggs work in this recipe as well.

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  • 12 large eggs, yolks and whites separated
  • cups plus 3 tablespoons superfine sugar, divided
  • 1 quart whole milk
  • quarts heavy cream, divided
  • 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
  • 1 teaspoon vanilla extract
  • freshly grated nutmeg


In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add 1½ cups 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. Slowly whisk in 2 tablespoons superfine sugar and 1 teaspoon vanilla extract. Fold into mixture. Whip remaining heavy cream until stiff, slowly add in remaining 1 tablespoon superfine sugar and fold into eggnog. Sprinkle with nutmeg.