Best Boozy Rich Eggnog From A Cooked Base Recipes

The Original Eggnog image

Provided by Martha Stewart

Number Of Ingredients 8

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

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.

Martha's Classic Eggnog image

Provided by Martha Stewart

Number Of Ingredients 8

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

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.

Boozy Rich Eggnog from a Cooked Base image

Provided by Iowahorse

Time P3DT15m

Yield 25 serving(s)

Number Of Ingredients 11

1 quart milk
1 vanilla beans or 1 tablespoon vanilla extract
12 egg yolks
2 cups sugar
1 cup dark rum
2 cups Bourbon
1 cup cognac or 1 cup other brandy
8 egg whites
3 tablespoons sugar
1 quart cream
freshly grated nutmeg

Steps:

FOR BASE: In a heavy medium-sized saucepan, barely boil the milk with the vanilla bean, which has been split lengthwise, scraped with the back edge of a knife and added to the milk--seeds, pod, and all (if using vanilla extract, you'll add it after eggnog base has cooked).
Meanwhile, place a large fine-mesh strainer over a bowl set in a large bowl of ice.
Beat the yolks and sugar together in the top of a double boiler, by hand or with electric beaters, until thick and smooth, about 1 minute.
Whisk in the hot vanilla milk.
Cook in the double boiler set over simmering water, stirring constantly all around the bottom and corners with a rubber or wooden spatula.
In time, foam will subside.
The eggnog base is done when it coats a wooden spoon without bare spots, 12 to 15 minutes.
Immediately pour through strainer, stirring to cool.
When cool to the touch, slowly whisk in all liquors (if using vanilla extract instead of vanilla bean, add this now, too).
Store eggnog base in refrigerator overnight or up to three days, to ripen.
TO COMPLETE EGGNOG: At serving, remove vanilla bean and pour eggnog base into a large punch bowl.
Beat egg whites with 3 tablespoons sugar to stiff peaks; fold into eggnog mixture.
Beat cream to stiff peaks and fold it in, too.
Let some lumps of the cream and egg whites float on surface.
Sprinkle with nutmeg.
Serve immediately, using a ladle.