Martha’s original eggnog recipe is rich, boozy, and an instant party starter. Made with a dozen eggs, a generous amount of heavy cream, and no less than three types of liquor, it’s a warming, iconic holiday treat that’s guaranteed to please. She included it in her first cookbook, Entertaining, and it’s still well loved all these years later.
You can make the eggnog base—yolks whisked with sugar until pale, then combined with the dairy and alcohol—up to one day ahead, then fold in the whipped egg whites and more cream just before serving. The recipe calls for bourbon, cognac, and dark rum, but you can adjust the amounts and types of liquor to suit your preference. One taste and you’ll know why her original recipe is still the best.
A Little Eggnog History
Eggnog’s roots go back to Medieval Britain, specifically to a drink called posset, a boozy milk-based beverage served hot. The drink evolved in the 13th century to include eggs, and by the 17th century , sherry was key ingredient. Eggnog made its way to the American colonies in the 1700s, where it began to be associated with Christmas. Eggs, milk, and cream were still the main components, though the sherry was replaced with more affordable and plentiful rum.
What is Superfine Sugar?
Also known as caster sugar, superfine sugar is a quick-dissolving sweetener that’s sometimes called for in meringue recipes or ultra-airy desserts like our whipped cream cake. As it’s name implies, it’s much finer than granulated sugar but is still grainier than confectioners’ sugar.
Heat is often applied when dissolving sugar in liquids—take simple syrup, for instance—but since Martha’s eggnog recipe never touches the stovetop, using superfine sugar is a clever way to ensure the sweetener completely melts into the dairy mixture without a hint of graininess.
Making Superfine Sugar at Home
If you don’t have superfine sugar handy, you can make it yourself by buzzing granulated sugar in a food processor until it’s finely ground. Since the finer grains will pack more densely into a measuring cup, it’s always a good idea to add a bit extra to the food processor to ensure you’re left with enough for your recipe.
