Martha Stewart’s Classic Eggnog is rich, silky, and unapologetically festive. Made with real eggs, heavy cream, whole milk, and a bold trio of bourbon, rum, and cognac, this old-school holiday drink is luxurious in both flavor and texture. It’s the kind of eggnog meant for Christmas parties, fireside sipping, and special celebrations where only the best will do.
Why Everyone Will Love This Recipe
- Extra-creamy texture from real whipped cream and egg whites
- Deep, complex flavor thanks to three classic spirits
- Perfectly balanced—not overly sweet
- Ideal for holiday entertaining and make-ahead hosting
- Finished with freshly grated nutmeg for that unmistakable festive aroma
What Is Classic Eggnog?
Eggnog is a traditional holiday drink made from eggs, dairy, sugar, and spices—often spiked with alcohol. Martha Stewart’s version leans fully into the classic preparation, using separated eggs for richness and lightness, plus bourbon, dark rum, and cognac for warmth and depth. The result is a thick, luxurious drink that feels celebratory with every sip.
Cooking Tips
- Use superfine sugar so it dissolves smoothly into the yolks.
- Beat the egg yolks until very pale and thick for the creamiest base.
- Fold gently when adding egg whites and whipped cream to keep the nog light.
- Freshly grated nutmeg makes a noticeable difference—skip the pre-ground.
- Serve well chilled for the best texture and flavor.
Frequently Asked Questions
Is this eggnog very strong?
Yes—this is a classic, boozy eggnog. You can reduce the alcohol slightly if preferred, but the richness balances it well.
Are raw eggs safe to use?
This recipe uses raw eggs. Use very fresh, high-quality eggs, or pasteurized eggs if you prefer extra safety.
Can I make this ahead of time?
You can prepare the base (without egg whites and whipped cream) up to 24 hours ahead. Fold those in just before serving.
Can I skip one of the spirits?
Yes. You can adjust the alcohol blend to taste, but the combination adds depth and balance.
How should I serve it?
Serve chilled in small glasses, topped with whipped cream and freshly grated nutmeg.
How to Store
Store leftover eggnog covered in the refrigerator for up to 2 days. Stir gently before serving. Do not store once egg whites and whipped cream have been folded in for extended periods.
How to Freeze
Freezing is not recommended. The dairy and eggs can separate once thawed, affecting texture.
Ingredients
- 12 large eggs, separated
- 1½ cups superfine sugar
- 1½ quarts heavy cream, divided
- 1 quart whole milk
- 3 cups bourbon (such as Maker’s Mark)
- ½ cup dark rum (such as Mount Gay)
- 2 cups cognac (such as Rémy Martin Grand Cru)
- Freshly whipped cream, for serving (optional)
- Freshly grated nutmeg, for serving
How to Make Martha Stewart’s Eggnog
- Beat the egg yolks: In a very large bowl, beat the egg yolks until thick and pale yellow. Gradually add the sugar, beating constantly until fully incorporated.
- Add dairy: Using a wire whisk, beat in the milk and 1 quart of the heavy cream until smooth.
- Add alcohol: Slowly stir in the bourbon, rum, and cognac, whisking constantly to combine. Chill until ready to serve.
- Beat egg whites: Just before serving, beat the egg whites in a clean bowl until stiff peaks form.
- Whip remaining cream: Whip the remaining ½ quart heavy cream until stiff peaks form.
- Fold gently: Fold the egg whites into the eggnog mixture, then fold in the whipped cream until just combined.
- Serve: Pour into glasses, top with additional whipped cream if desired, and finish with freshly grated nutmeg.
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