I Tried Martha Stewart's Popular Eggnog Recipe, and I'm Making It All Holiday Season

Before TikTok recipes and Instagram-worthy cocktails took over, we had the classics—the cocktails our parents and grandparents swore by. Martha Stewart's Original Eggnog is one of those recipes. It's been around since the early '80s, and there's a reason it's still a holiday staple.

Martha Stewart's eggnog is creamy, airy, boozy, wildly festive—a drink that will make people stop mid-conversation. It's legendary for its ultra-rich texture, deep flavor, and serious, grown-up potency.

How To Make Martha Stewart's Original Eggnog

I start by separating a whole dozen eggs. I recommend doing this while the eggs are cold because they separate more cleanly. Beat the yolks until they're thick and pale yellow, gradually adding the sugar, until the mixture is custard-like. Then, whisk in a quart of whole milk and a quart of heavy cream. Next, pour in the spirits while whisking constantly.

Martha calls for three cups of bourbon, two cups of cognac, and 1/2 cup of dark rum. And yes, you read that correctly. That's almost six cups of alcohol total. I was shocked when I first read the recipe, but, for what it's worth, I give you my word that it's delicious and well-balanced.

If you're not serving it right away, cover it tightly and let it chill in the refrigerator. Then, just before serving, whip the reserved egg whites to stiff peaks and fold them in. Next, whip the remaining heavy cream and fold it into the base. The result is a frothy, cloud-like texture that's impossible to achieve with store-bought nog. Ladle it into a punch bowl, dollop with whipped cream, grate fresh nutmeg over the top, and (genuinely) prepare for compliments.

Smart Substitutions for Martha's OG Eggnog

Let's talk about the spirits first, because six cups of liquor can feel intimidating—and expensive. Martha's recipe calls for bourbon, cognac, and dark rum, and while the combination creates incredible depth, you don't need to use all of them or buy top-shelf bottles. If you're worried about the potency (or cost), you can cut back on the alcohol.

The recipe suggests scaling down the alcohol amounts by a quarter to a half for a less boozy version, and Martha herself has noted that this recipe is strong enough that guests should limit themselves to one glass.

If you want to use all of the spirits, opt for cheaper brands. To get the most value for your choice, speak to someone at your local liquor store. Alternatively, search individual spirits on sites like Total Wine to get a sense of what's available in your area. Filter by price from lowest to highest, then choose one with the best reviews for the money.

For the remaining ingredients, here are a few helpful notes: The recipe calls for superfine sugar, which dissolves easily in the cold dairy mixture. But if you can't find it, pulse regular granulated sugar in a food processor until it's finely ground.

If you're concerned about dairy fat, some reviewers have noted that whole milk can be substituted for heavy cream, and reduced-fat milk can be swapped for whole. I haven't tried these suggestions, but if you stuck to one swap initially or substituted a portion of the ingredients, it would still be great. There's still a lot of richness from the egg yolks and heft from the whipped egg whites, giving it body and a luxe mouthfeel. 

What About the Raw Eggs?

If you're concerned about consuming raw eggs, there are options. In place of the egg yolks, you can use pasteurized liquid whole eggs, which are heat-treated to kill pathogens. Most grocery stores sell pasteurized eggs. Since you won't be able to whip the whites separately, you can leave the recipe as it is, or replace the volume of whipped egg whites with extra whipped cream for a similar airy effect.

You can also pasteurise your own eggs, if you're up for it. Alternatively, if you can't find pasteurized eggs, you can also make it with a cooked custard-style base instead.

This recipe is a labor of love, but it's entirely adaptable to your needs. There's something lovely (if not a little quirky) and nostalgic about serving a punch bowl full of homemade nog, and watching it become the centerpiece of the party. If you're still looking for a holiday showstopper, this is it!