Marthas Classic Eggnog Recipes

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CLASSIC EGGNOG

A rich and creamy drink, this classic eggnog gets a boozy kick from bourbon and rum.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Number Of Ingredients 8



Classic Eggnog image

Steps:

  • Heat milk, sugar, and vanilla bean and seeds in a medium saucepan over medium-high heat, whisking until sugar has dissolved. Whisk yolks in a large bowl. Pour hot milk mixture into yolks in a slow, steady stream, whisking.
  • Return milk-yolk mixture to pan, and cook over medium-low heat, whisking often, until thick enough to coat the back of a spoon, about 20 minutes (do not let simmer). Pour through a fine sieve into a bowl; discard bean. Whisk in cream, bourbon, and rum. Let cool completely. Cover with plastic wrap, and refrigerate until cold, about 1 hour (up to 1 day). Serve sprinkled with nutmeg.

2 quarts whole milk
2 2/3 cups sugar
1 vanilla bean, split, seeds scraped
16 large egg yolks
2 cups cold heavy cream
1/2 cup bourbon
1/2 cup dark rum
Freshly grated nutmeg, for sprinkling

HOMEMADE EGGNOG

Freshly grated nutmeg offers a more delicate flavor and aromatic scent than the preground variety in this Homemade Eggnog. The eggs in both the base and the meringue are cooked, so food safety shouldn't be a concern.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Time 45m

Number Of Ingredients 10



Homemade Eggnog image

Steps:

  • In a medium heatproof bowl, whisk egg yolks and 1/2 cup sugar until pale yellow and thick, about 2 minutes. In a medium saucepan, bring milk and salt to a bare simmer. Whisking constantly, slowly pour hot milk mixture into yolk mixture.
  • Pour yolk mixture back into saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until mixture is just thick enough to coat back of spoon and hold a line drawn by your finger, 3 to 5 minutes.
  • Pour mixture through a fine-mesh sieve into a large bowl; discard solids. Let cool, stirring occasionally, about 20 minutes. Add cream, bourbon, rum, and cognac; cover and refrigerate overnight.
  • Whisk remaining 1/4 cup sugar and egg whites in a heatproof mixer bowl set over (not in) a pan of simmering water. Whisk until sugar is dissolved and mixture is warm (it should feel smooth between your fingers), 2 to 3 minutes. (For fully cooked eggs, a thermometer inserted into meringue should register 160 degrees.) Remove from heat. With a mixer on high speed, beat until stiff peaks form, about 5 minutes. Fold into eggnog.
  • Pour into glasses (or a punch bowl); top with a dollop of whipped cream and sprinkle with nutmeg.

6 large egg yolks, plus 2 large whites
3/4 cup sugar
3 cups whole milk
Large pinch of coarse salt
1 cup heavy cream
2 ounces bourbon, such as Michter's or Maker's Mark
2 ounces dark rum, such as Appleton Estate
1 ounce cognac
Unsweetened freshly whipped cream, for serving
Freshly grated nutmeg, for serving

MARTHA'S CLASSIC EGGNOG

A giant hotel-silver punch bowl holds Martha's signature eggnog, rich with cream and laced with rum, bourbon, and Cognac.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Number Of Ingredients 8



Martha's Classic Eggnog image

Steps:

  • Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to 1 day.
  • Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg.

6 large eggs, separated
3/4 cup superfine sugar
2 cups whole milk
3 cups heavy cream, plus more for garnish
1/2 cup bourbon, preferably Maker's Mark
1/4 cup dark rum, preferably Mount Gay
1/4 cup Cognac, preferably Remy Martin Grand Cru
Freshly grated nutmeg, for sprinkling

MARTHA'S CLASSIC EGGNOG

I was watching the Martha Stewart Show the other day and they asked her what her favorite holiday drink was and she said, "Eggnog". So, I wanted to include her decadent recipe for those who may want to indulge in an over the top Eggnog. This is a strong but full flavored Eggnog and one that you most certainly can celebrate the...

Provided by Kimberly Biegacki

Categories     Punches

Number Of Ingredients 8



Martha's Classic Eggnog image

Steps:

  • 1. Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. --- I did not have a superfine sugar so we put it in the Vita-mix and it worked out great. Whisk in milk and cream.
  • 2. Mix in 3 choices of alcohol of bourbon, rum, and Cognac. (Cover, and refrigerate for up to 1 day.) --- If not refrigerating overnight, just put some ice in the nog for 10 minutes or so to get nice and cold and strain out the ice immediately.
  • 3. Just before serving, beat egg whites until stiff peaks form. Fold whites into the eggnog mixture. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg. --- We did this 1/2 and 1/2 along with topping of the fresh nutmeg.
  • 4. Cook's Note The egg yolks and whites in this recipe are not cooked. This dish should not be prepared for pregnant women, the elderly, or anyone whose health is compromised.

6 large eggs, separated
3/4 c superfine sugar
2 c whole milk
3 c heavy cream, plus more for garnish
1/2 c bourbon, preferably maker's mark
1/4 c dark rum, preferably mount gay
1/4 c cognac, preferably remi martin grand cru
freshly grated nutmeg, for sprinkling

EGGNOG

A delectable drink, Eggnog is a holiday favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Time 1h

Number Of Ingredients 6



Eggnog image

Steps:

  • In medium saucepan, whisk milk and sugar over medium heat until sugar is dissolved, 1 to 2 minutes. In a large bowl, whisk egg yolks. Whisking constantly, pour hot mixture into yolks in a slow and steady stream.
  • Return mixture to pan; cook over medium-low heat, stirring often, until thick enough to coat back of spoon, 20 to 25 minutes; do not let simmer. Quickly strain into a bowl. Stir in bourbon, if desired, and cream. Cool completely; cover with plastic wrap; refrigerate until chilled. Garnish with nutmeg, if desired.

4 cups milk
1 cup sugar
12 large egg yolks
1/2 cup bourbon, (optional)
1 cup chilled heavy cream
Grated nutmeg, (optional)

THE ORIGINAL EGGNOG

When she published this recipe in her first book, Entertaining, Martha 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.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Number Of Ingredients 8



The Original Eggnog image

Steps:

  • 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 heavy cream until stiff and fold in. Sprinkle with nutmeg.

12 large eggs, separated
1 1/2 cups superfine sugar
1 1/2 quarts heavy cream
1 quart whole milk
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
Freshly grated nutmeg, for serving

MARTHA'S CLASSIC EGGNOG

Published in Dec. 2008 in Martha Stewart Living magazine. To avoid salmonella poisoning use pasteurized eggs.

Provided by Queen Dana

Categories     Beverages

Time 15m

Yield 12 serving(s)

Number Of Ingredients 8



Martha's Classic Eggnog image

Steps:

  • Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to 1 day.
  • Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg.

Nutrition Facts : Calories 352.8, Fat 25.8, SaturatedFat 15.2, Cholesterol 191.3, Sodium 74, Carbohydrate 16.2, Sugar 14.9, Protein 5.7

6 large eggs, separated
3/4 cup superfine sugar
2 cups whole milk
3 cups heavy cream, plus more for garnish
1/2 cup Bourbon, preferably Maker's Mark
1/4 cup dark rum, preferably Mount Gay
1/4 cup cognac, preferably Remy Martin Grand Cru
freshly grated nutmeg, for sprinkling

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