From The Martha Stewart Cookbook
In T-3 days John and I are diving into our THIRD round of the Whole30, the paleo “cleanse” diet that we’ve been doing every few months. Once the craziness that is “dairy-free” starts, this delicious beverage will be far, far away from our world. So we took December as a time to make batch, after batch, after double batch. And with good reason: people LOVE eggnog. Actually, a lot of people think they hate eggnog…until they try the homemade version. When we made it on Christmas Eve we had a bit of an audience. They started out skeptical as we cracked 12 egg yolks into a bowl for raw consumption, but before long I had John’s cousins whipping up cream and egg whites and a gaggle of people lined up to give it a try. Between the booze and copious amounts of whipped cream, I don’t think anyone was disappointed! One caveat, though, don’t over-whip! The first time we made it was for our friends, and it became kind of comical as we all fought to keep our glasses stirred and avoid the ultimate milk mustache with every sip. Not that it stopped us from draining every last drop from the punch bowl…
- 12 eggs, separated (very fresh, ideally organic and/or pasture-raised eggs are best, since you’re eating them raw)
- 1 cup honey (or sugar)
- 1 quart whole milk
- 1 cup bourbon
- 1/2 cup brandy
- 1 quart heavy cream
- nutmeg, for garnish
- cinnamon sticks, for garnish
- Whisk the egg yolks and honey together in a large bowl until creamy and fully combined.
- Add the whole milk, bourbon and brandy to the bowl and whisk to combine.
- Just before serving, use a hand mixer whip the cream until it thickens noticeably, but doesn’t quite have soft peaks yet. Whip the egg whites similarly – thicker but no peaks.
- Whisk the whipped cream and egg whites into the milk and yolk base. Sprinkle with nutmeg and serve with cinnamon sticks for stirring.
Makes 25 drinks.
Note: It won’t be terribly strong as written. Feel free to amp it up a little if that’s your style