I love eggnog, and I love homemade food and recipes, and I love Martha Stewart. Who doesn’t like her? Sure, the homemade and DIY PBS star had that little insider trading incident back in 2004, but that didn’t stop her from publishing this awesome Christmas Eggnog Recipe – one which makes 18 servings and takes only 45 minutes. Despite her shortcomings, she does have some pretty awesome recipes. But first, where did eggnog originate from?
A Brief History of Le Eggnog
Many historians agree this delicious refreshment was birthed in Britain during medieval times and is a “posset” – a hot British drink made of milk curdled with wine or ale, often spiced, which was popular and used as a cold and flu remedy…nowadays this word is often used to describe desserts.
Back in the day, products like milk, eggs, and sherry were often luxuries for the wealthy, so it was used in toasts to prosperity and good health. Even monks used to drink a version of eggnog back in the 13th century – pretty cool, right? I didn’t know this libation was that old!
Whether you love it or you hate it, there you have it – a brief history of le eggnog. With the holidays creepin’ on us, this is a great provision to serve at any Christmas party. This is good for me especially because I spend as much time out of the kitchen as possible. And since this takes less than an hour to concoct, I can be in and out in a flash without needing to turn the oven on!
Martha’s Eggnog Recipe
Keep in mind, this particular recipe contains alcohol and is designed to get you tipsy. There are virgin eggnog recipes available too, or you can do what I do and get store-bought for the kiddos!
6 large egg yolks
2 large egg whites
¾ cup sugar
3 cups whole milk
Pinch of salt
1 cup heavy cream
2 oz bourbon
2 oz dark rum
1 oz cognac
Freshly grated nutmeg for garnish
Unsweetened freshly whipped cream for garnish
- In a medium bowl, whisk egg yolks and 1/2 cup sugar until thick, about 2 minutes. In a medium saucepan, bring milk and salt to a light simmer. Whisking constantly, slowly pour hot milk into yolk mixture.
- Pour yolk mixture into a saucepan. Cook over medium heat, stirring constantly with a wooden spoon until mixture is just thick enough to coat back of a spoon, 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 mixer bowl set over (not in) a pan of simmering water. Whisk until sugar is dissolved and the mixture is warm (it should feel smooth between your fingers), 2 to 3 minutes. 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.
And there you have it – enough eggnog to get you and your loved ones crunk at Christmas. Don’t you just love the holidays?