🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 37 (from laksa187)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa037.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.marthastewart.com/317061/the-original-eggnog\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.marthastewart.com/317061/the-original-eggnog\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.marthastewart.com\/317061\/the-original-eggnog","crawl_time":1774525466,"first_indexed_time":1508108493,"http_code":200,"src_unparsed":"com,marthastewart!www,\/317061\/the-original-eggnog s443","src_root_hash":"16724559291028802437","history_drop_reason":null,"meta_title":"The Original Eggnog Recipe (With Video)","meta_descriptions":["This original eggnog recipe first appeared in Martha's book, Entertaining. It's a rich, boozy drink made with bourbon, cognac, dark rum, heavy cream, and eggs."],"attrs_boilerpipe_text":"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,\nEntertaining\n, and it’s still well loved all these years later.\nYou 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\nbourbon\n, 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.\nCredit:\nBrie Goldman\nA Little Eggnog History\nEggnog's roots go back to Medieval Britain, specifically to a drink called\nposset\n, 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.\nWhat is Superfine Sugar?\nAlso known as caster sugar, superfine sugar is a quick-dissolving sweetener that's sometimes called for in\nmeringue recipes\nor ultra-airy desserts like our\nwhipped cream cake\n. As it's name implies, it's much finer than granulated sugar but is still grainier than confectioners' sugar.\nHeat 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.\nMaking Superfine Sugar at Home\nIf 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.\nA less boozy version:\nMartha's original eggnog packs quite a punch, so feel free to scale down the alcohol amounts by a quarter to a half, if you like.\nHow to Make Eggnog Ahead\nTo get a head start on this recipe, prepare the eggnog through step 2, then cover and refrigerate for up to one day. Just before you're ready to serve, whip the egg whites and remaining heavy cream, then add them to the bowl.","attrs_markdown":"\n\n[Skip to content](https:\/\/www.marthastewart.com\/317061\/the-original-eggnog#main)\n\n[Martha Stewart](https:\/\/www.marthastewart.com\/)\n\n- Please fill out this field.\n- [Log In](https:\/\/www.marthastewart.com\/authentication\/login?regSource=10233&relativeRedirectUrl=%2F317061%2Fthe-original-eggnog)\n- My Account\n  - [Log Out](https:\/\/www.marthastewart.com\/authentication\/logout?relativeRedirectUrl=%2F317061%2Fthe-original-eggnog)\n  - [Settings](https:\/\/www.marthastewart.com\/account\/settings)\n- [Martha's Blog](https:\/\/www.themarthablog.com\/)\n- [Newsletters](https:\/\/www.marthastewart.com\/317061\/the-original-eggnog)\n- [Sweepstakes](https:\/\/www.marthastewart.com\/sweepstakes)\n\nPlease fill out this field.\n\n- [Food](https:\/\/www.marthastewart.com\/1509043\/food-cooking)\n  Food\n  \n  - [Recipes](https:\/\/www.marthastewart.com\/1505788\/recipes)\n  - 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[Recall News](https:\/\/www.marthastewart.com\/recall-news-8729068)\n  - [View All](https:\/\/www.marthastewart.com\/1543773\/news)\n\n[About Us](https:\/\/www.marthastewart.com\/about-marthastewart-com-7104054)\n\n- [Food & Cooking](https:\/\/www.marthastewart.com\/1509043\/food-cooking)\n- [Recipes](https:\/\/www.marthastewart.com\/1505788\/recipes)\n- [Drink Recipes](https:\/\/www.marthastewart.com\/1502304\/drink-recipes)\n\n# The Original Eggnog\n4\\.2\n\n(36)\n\n10 Reviews\n\nMartha's ultra-rich and potent holiday cocktail is a classic for good reason.\n\nBy\n\n[Martha Stewart](https:\/\/www.marthastewart.com\/author\/martha-stewart)\n\n![martha-stewart-fried-chicken-180-d111035.jpg]()\n\n![martha-stewart-fried-chicken-180-d111035.jpg](https:\/\/www.marthastewart.com\/thmb\/zr-xtXXC-HL7wvUSwn5MyQMIgUI=\/200x200\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/martha-stewart-fried-chicken-180-d111035_vert-173e3c60cce241afb72c89611640faef.jpg)\n\n[Martha Stewart](https:\/\/www.marthastewart.com\/author\/martha-stewart)\n\nMartha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, *Martha Stewart Living*, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire.\n\n[Editorial Guidelines](https:\/\/www.marthastewart.com\/about-marthastewart-com-7104054#-toc-editorial-guidelines)\n\nUpdated on November 19, 2025\n\nRate\n\nShare\n\nPrep Time:\n\n20 mins\n\nTotal Time:\n\n20 mins\n\nServings:\n\n26\n\nJump to recipe\n\nMartha’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](https:\/\/www.marthastewart.com\/martha-stewart-entertaining-reprint-2025-8786217), and it’s still well loved all these years later.\n\nYou 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](https:\/\/www.marthastewart.com\/what-is-bourbon-8599276), 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.\n\n[I Made Martha's Viral Eggnog—No Wonder This Boozy Bev Is Breaking the Internet](https:\/\/www.marthastewart.com\/i-made-marthas-viral-eggnog-8758586)\n\n![Four glass cups of eggnog with whipped cream on top placed on a creamcolored surface with one in a decorative holder]()\n\n![Four glass cups of eggnog with whipped cream on top placed on a creamcolored surface with one in a decorative holder](https:\/\/www.marthastewart.com\/thmb\/c3ZCXQnSjxlTVebWOEeNITFrF6E=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MS-317061-the-original-eggnog-hero-3x2-508922-84635a71acca430ca7ee561845cdf27d.jpg)\n\nCredit:\n\nBrie Goldman\n## A Little Eggnog History\nEggnog'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.\n\n## What is Superfine Sugar?\nAlso known as caster sugar, superfine sugar is a quick-dissolving sweetener that's sometimes called for in [meringue recipes](https:\/\/www.marthastewart.com\/1528051\/french-meringue-cookies) or ultra-airy desserts like our [whipped cream cake](https:\/\/www.marthastewart.com\/348539\/whipped-cream-cake). As it's name implies, it's much finer than granulated sugar but is still grainier than confectioners' sugar.\n\nHeat 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.\n\n### Making Superfine Sugar at Home\nIf 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.\n\n**A less boozy version:** Martha's original eggnog packs quite a punch, so feel free to scale down the alcohol amounts by a quarter to a half, if you like.\n\n## How to Make Eggnog Ahead\nTo get a head start on this recipe, prepare the eggnog through step 2, then cover and refrigerate for up to one day. Just before you're ready to serve, whip the egg whites and remaining heavy cream, then add them to the bowl.\n\nKeep Screen Awake\n\n## Ingredients\n- 12 large eggs, separated\n- 1 ½ cups superfine sugar\n- 1 ½ quarts heavy cream\n- 1 quart whole milk\n- 3 cups bourbon, such as Maker's Mark\n- ½ cup dark rum, such as Mount Gay\n- 2 cups cognac, such as Rémy Martin Grand Cru\n- Freshly whipped cream, for serving (optional)\n- Freshly grated nutmeg, for serving\n\n## Directions\n![Eggnog ingredients on a table including eggs milk cream nutmeg and various liquids in glass containers]()\n\n![Eggnog ingredients on a table including eggs milk cream nutmeg and various liquids in glass containers](https:\/\/www.marthastewart.com\/thmb\/3KukxLAHImaNaxFJE7pJnNB9yKU=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MS-317061-the-original-eggnog-ingredients-3x2-50719-78b9cc4a05754151acc846f0c07b10ba.jpg)\n\nCredit:\n\nBrie Goldman\n\n1. ### Beat egg yolks; add sugar:\n   In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks.\n   ![Hands holding a bowl with a whisk stirring a yellow mixture indicative of preparation for making eggnog or a similar recipe]()\n   \n   ![Hands holding a bowl with a whisk stirring a yellow mixture indicative of preparation for making eggnog or a similar recipe](https:\/\/www.marthastewart.com\/thmb\/YEzVwUJtej0aH-MMGhlwPliNWkQ=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MS-317061-the-original-eggnog-01-A-3x2-50736-8035161ed913421daee3830b76e50872.jpg)\n   \n   Credit:\n   \n   Brie Goldman\n   ![Hands whisking yellow mixture in a large bowl]()\n   \n   ![Hands whisking yellow mixture in a large bowl](https:\/\/www.marthastewart.com\/thmb\/uCofj_UJ8CHa2nlOmWODF8dHZGQ=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MS-317061-the-original-eggnog-01-B-3x2-50751-e863471a5f404dca9b979c4f9de4fe5f.jpg)\n   \n   Credit:\n   \n   Brie Goldman\n2. ### Add milk and quart cream; add alcohol:\n   With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.\n   ![A person whisking a mixture in a bowl while pouring liquid from a bottle]()\n   \n   ![A person whisking a mixture in a bowl while pouring liquid from a bottle](https:\/\/www.marthastewart.com\/thmb\/kxVMfLDyjS7NEt-Cb_xqsoF1rfw=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MS-317061-the-original-eggnog-02-A-3x2-50771-007d065b25184c1d9c4312e686178490.jpg)\n   \n   Credit:\n   \n   Brie Goldman\n   ![Pouring liquid into a bowl containing a creamy mixture while stirring with a wooden spoon]()\n   \n   ![Pouring liquid into a bowl containing a creamy mixture while stirring with a wooden spoon](https:\/\/www.marthastewart.com\/thmb\/MHZe79snzFxXwSC0E_UlmQuWZUc=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MS-317061-the-original-eggnog-02-B-3x2-50790-4e5f1e295e0443cfab6eb274f3e56491.jpg)\n   \n   Credit:\n   \n   Brie Goldman\n3. ### Beat egg whites and fold in; fold in whipped cream\n   Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining heavy cream until stiff and fold in. Sprinkle with nutmeg.\n   ![Person mixing a creamy batter in a bowl with a spatula]()\n   \n   ![Person mixing a creamy batter in a bowl with a spatula](https:\/\/www.marthastewart.com\/thmb\/bee72ZNjuYy7KmdsHqzS5o5XlZI=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MS-317061-the-original-eggnog-03-A-3x2-50831-44e7b0da23994dd3952a8a0ff8415be2.jpg)\n   \n   Credit:\n   \n   Brie Goldman\n   ![A person stirring a creamy mixture in a bowl using a spatula]()\n   \n   ![A person stirring a creamy mixture in a bowl using a spatula](https:\/\/www.marthastewart.com\/thmb\/5HZqvbf081QMXx1GoAjtI2bT4W0=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MS-317061-the-original-eggnog-03-B-3x2-50843-2900417ac66f41e7bcb16dfbabd1a176.jpg)\n   \n   Credit:\n   \n   Brie Goldman\n## How to Serve Eggnog\nServe Martha's original eggnog very cold in small glasses. If desired, top each glass with a little more whipped cream and additional nutmeg. Remember that this recipe is quite potent—Martha strongly suggests only one serving per person\\!\n\n## Making This Recipe Without Raw Eggs\nThis recipe contains raw eggs which shouldn't be consumed by anyone with a compromised immune system. If you’re concerned about using raw eggs, swap in a pasteurized liquid whole egg product instead. Since you won't be whipping the whites separately, the drink will be a bit less frothy but will still taste absolutely delicious.\n\n## 5 More Festive Drink Recipes to Try\n- [Mulled White Wine](https:\/\/www.marthastewart.com\/870107\/mulled-white-wine)\n- [Cranberry Blood-Orange Spritz](https:\/\/www.marthastewart.com\/1522643\/cranberry-blood-orange-spritz)\n- [Candy Cane Cocktail](https:\/\/www.marthastewart.com\/318807\/candy-cane-cocktail)\n- [Pomegranate-Champagne Punch](https:\/\/www.marthastewart.com\/332824\/pomegranate-champagne-punch)\n- [Spiced Hot Buttered Rum](https:\/\/www.marthastewart.com\/1523049\/spiced-hot-buttered-rum)\n\nOriginally appeared: The Martha Stewart Show, Episode 3060\n\nRate\n\nUpdated by\n\n[Esther Reynolds](https:\/\/www.marthastewart.com\/esther-reynolds-8624870)\n\n![Headshot of Esther Reynolds]()\n\n![Headshot of Esther Reynolds](https:\/\/www.marthastewart.com\/thmb\/2W_P8eCdYXdwMSS2zIhw342cCrw=\/200x200\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/EstherReynoldsHeadshot-2e08bd6ad7474811b56cdfcaeb06d41a.jpeg)\n\n[Esther Reynolds](https:\/\/www.marthastewart.com\/esther-reynolds-8624870)\n\nEsther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.\n\n## Related Articles\n[![Martha's Classic Eggnog]() ![Martha's Classic Eggnog](https:\/\/www.marthastewart.com\/thmb\/g_I5A8BEeKeQ7BU1-bXh3lRnz58=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/ms-eggnog-marthas-classic-eggnog-49115b41-1220-10145b8c964741ad9d2010d7eaff2c91.jpg) Martha's Classic Eggnog](https:\/\/www.marthastewart.com\/355404\/marthas-classic-eggnog)\n\n[![daniel-websters-punch-102802486.jpg]() 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Wine 45 mins](https:\/\/www.marthastewart.com\/332441\/mulled-wine)\n\n[![No-Bake Chocolate-Eggnog Crème Brûlée]() ![No-Bake Chocolate-Eggnog Crème Brûlée](https:\/\/www.marthastewart.com\/thmb\/4da3Di8cyeUdXuCA5JWJDc_Tzhk=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/no-bake-chocolate-eggnog-creme-brulee-2018-1218_horiz_0-997058e1b4174a97961b0ac2c8c719fb.jpgitokr_rJA90-) No-Bake Chocolate-Eggnog Creme Brulee 2 hrs 50 mins](https:\/\/www.marthastewart.com\/1534335\/no-bake-chocolate-eggnog-creme-brulee)\n\n[![cranberry-shrub-cocktail-0388-d111547.jpg]() ![cranberry-shrub-cocktail-0388-d111547.jpg](https:\/\/www.marthastewart.com\/thmb\/_vgn59FKnBQ9PPpKIcbwCWlaY54=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/cranberry-shrub-cocktail-0388-d111547_horiz-f3a31993b52a46a391833f3cb41ee964.jpgitokbXHfrzNi) Bourbon-Cranberry Shrub 5 mins](https:\/\/www.marthastewart.com\/1095148\/bourbon-cranberry-shrub)\n\n[![nut-crusted-cranberry-tart-058-d113085-1.jpg]() ![nut-crusted-cranberry-tart-058-d113085-1.jpg](https:\/\/www.marthastewart.com\/thmb\/xmUfHt-zufKjfGOaGQbDdJvqTjg=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/nut-crusted-cranberry-tart-058-d113085-1_horiz-f53e6bcab0a246d4916e1711d867aa7c.jpgitokg-VRdzfP) Nut-Crusted Cranberry Tart](https:\/\/www.marthastewart.com\/332430\/cranberry-nut-tart)\n\n[![mld106339\\_1210\\_punch028\\_punch.jpg]() ![mld106339\\_1210\\_punch028\\_punch.jpg](https:\/\/www.marthastewart.com\/thmb\/RtW7CSQEdTOTevJlQSc2z5zokPM=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/mld106339_1210_punch028_punch_vert-79d0600025314225b2188ecc6b09ca7a.jpgitokxRVyqqAq) Amaretto-Bourbon Punch 15 mins](https:\/\/www.marthastewart.com\/344225\/amaretto-bourbon-punch)\n\n[![hot buttered rum]() ![hot buttered rum](https:\/\/www.marthastewart.com\/thmb\/-aqrzl_fbk7kRw-XG8jFLcznqAA=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/hot-buttered-rum-17429609_horiz_0-fddf57de041147afb2a0aa89b1e10d02.jpgitokQUvII0FT) Spiced Hot Buttered Rum 5 mins](https:\/\/www.marthastewart.com\/1523049\/spiced-hot-buttered-rum)\n\n[![pomegranate cosmo cocktail drink]() ![pomegranate cosmo cocktail drink](https:\/\/www.marthastewart.com\/thmb\/gVGat12JfsdSHR4CQ5VmQ-JYsUM=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/pomegranate-cosmo-7001025_horiz-8250cbff433548b8a94e9427dcd35858.jpgitokBu5xVEq1) Pomegranate Cosmopolitan 5 mins](https:\/\/www.marthastewart.com\/1008081\/pomegranate-cosmopolitans)\n\n[![christmas mule cocktail]() ![christmas mule cocktail](https:\/\/www.marthastewart.com\/thmb\/nafMvX1SlSuzZDsVdnBnwjbvlvY=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/christmas-mule-cocktail-102882429-f77d46000e7246c78f3e81798fe0d1a4.jpg) Cranberry Mule 1 hr 45 mins](https:\/\/www.marthastewart.com\/1165550\/cranberry-mule)\n\n[![cider punch]() ![cider punch](https:\/\/www.marthastewart.com\/thmb\/9bG-UNBYGkQyjRsr5L8T-3boQzY=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/med106330_1210_par_ciderpunch_0-c971013d93d445b298cd48e919413475.jpg) Warm Cider and Rum Punch](https:\/\/www.marthastewart.com\/326843\/warm-cider-and-rum-punch)\n\n[![mla102556\\_1206\\_punch.jpg]() ![mla102556\\_1206\\_punch.jpg](https:\/\/www.marthastewart.com\/thmb\/93oqVg3fnZQp7deRmLrjbBZe524=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/mla102556_1206_punch_vert-28ddae93cbc4404e839b3361bc737cfb.jpgitokTVubXQXn) Lemon Drop Champagne Punch](https:\/\/www.marthastewart.com\/355427\/lemon-drop-champagne-punch)\n\n[![pernod bourbon spritz cocktail]() ![pernod bourbon spritz cocktail](https:\/\/www.marthastewart.com\/thmb\/SOdAxVWKpWa82_cB9r2mW8ZwISk=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/pernod-bourbon-spritz-ec5defda-1019_0_horiz-e63cc723d3554a3d98e2ffba6466e443.jpgitokTdLGHsFp) Pernod-Bourbon Spritz 5 mins](https:\/\/www.marthastewart.com\/1543868\/pernod-bourbon-spritz)\n\n[![mla103787\\_1108\\_squarepie.jpg]() ![mla103787\\_1108\\_squarepie.jpg](https:\/\/www.marthastewart.com\/thmb\/iPv2hlSG_OCBuFv8MABuZ3NCy3U=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/mla103787_1108_squarepie_vert-66bf13a7133c44ed8bd56556d5e374c8.jpgitok4X2k1EVU) Lattice-Topped Vanilla Bean Pineapple Tart](https:\/\/www.marthastewart.com\/326543\/lattice-topped-vanilla-bean-pineapple-ta)\n\n[![A bowl of cider with carved apple features resembling shrunken heads floating in it cups of similar cider on the side]() ![A bowl of cider with carved apple features resembling shrunken heads floating in it cups of similar cider on the side](https:\/\/www.marthastewart.com\/thmb\/KmVfkjaOYOTmV0xCzUgfF7W34Ek=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MS-317697-shrunken-heads-in-cider-her-3x2-03354cb312944a97b3c4c7788449a4d1.jpg) Shrunken Heads in Cider 3 hrs](https:\/\/www.marthastewart.com\/317697\/shrunken-heads-in-cider)\n\n[Martha Stewart](https:\/\/www.marthastewart.com\/)\n\n[Newsletters](https:\/\/www.marthastewart.com\/317061\/the-original-eggnog)\n\n## Follow Us\n\n- [Food](https:\/\/www.marthastewart.com\/1509043\/food-cooking)\n- [Holidays](https:\/\/www.marthastewart.com\/1505740\/holiday-planning-and-ideas)\n- [Entertaining](https:\/\/www.marthastewart.com\/1505862\/entertaining)\n- [Home](https:\/\/www.marthastewart.com\/1509047\/home)\n- [Gardening](https:\/\/www.marthastewart.com\/1504574\/gardening)\n- [Cleaning & 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Stewart is part of the [People Inc.](https:\/\/www.people.inc\/) publishing family.\n\nNewsletter Sign Up\n\nNewsletter Sign Up","attrs_readable_markdown":"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](https:\/\/www.marthastewart.com\/martha-stewart-entertaining-reprint-2025-8786217), and it’s still well loved all these years later.\n\nYou 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](https:\/\/www.marthastewart.com\/what-is-bourbon-8599276), 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.\n\nCredit:\n\nBrie Goldman\n## A Little Eggnog History\nEggnog'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.\n\n## What is Superfine Sugar?\nAlso known as caster sugar, superfine sugar is a quick-dissolving sweetener that's sometimes called for in [meringue recipes](https:\/\/www.marthastewart.com\/1528051\/french-meringue-cookies) or ultra-airy desserts like our [whipped cream cake](https:\/\/www.marthastewart.com\/348539\/whipped-cream-cake). As it's name implies, it's much finer than granulated sugar but is still grainier than confectioners' sugar.\n\nHeat 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.\n\n### Making Superfine Sugar at Home\nIf 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.\n\n**A less boozy version:** Martha's original eggnog packs quite a punch, so feel free to scale down the alcohol amounts by a quarter to a half, if you like.\n\n## How to Make Eggnog Ahead\nTo get a head start on this recipe, prepare the eggnog through step 2, then cover and refrigerate for up to one day. Just before you're ready to serve, whip the egg whites and remaining heavy cream, then add them to the bowl.","meta_canonical":null}

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URL	https://www.marthastewart.com/317061/the-original-eggnog
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Meta Title	The Original Eggnog Recipe (With Video)
Meta Description	This original eggnog recipe first appeared in Martha's book, Entertaining. It's a rich, boozy drink made with bourbon, cognac, dark rum, heavy cream, and eggs.
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Boilerpipe Text	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. Credit: Brie Goldman 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. A less boozy version: Martha's original eggnog packs quite a punch, so feel free to scale down the alcohol amounts by a quarter to a half, if you like. How to Make Eggnog Ahead To get a head start on this recipe, prepare the eggnog through step 2, then cover and refrigerate for up to one day. Just before you're ready to serve, whip the egg whites and remaining heavy cream, then add them to the bowl.
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By [Martha Stewart](https://www.marthastewart.com/author/martha-stewart) ![martha-stewart-fried-chicken-180-d111035.jpg]() ![martha-stewart-fried-chicken-180-d111035.jpg](https://www.marthastewart.com/thmb/zr-xtXXC-HL7wvUSwn5MyQMIgUI=/200x200/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/martha-stewart-fried-chicken-180-d111035_vert-173e3c60cce241afb72c89611640faef.jpg) [Martha Stewart](https://www.marthastewart.com/author/martha-stewart) Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. [Editorial Guidelines](https://www.marthastewart.com/about-marthastewart-com-7104054#-toc-editorial-guidelines) Updated on November 19, 2025 Rate Share Prep Time: 20 mins Total Time: 20 mins Servings: 26 Jump to recipe 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](https://www.marthastewart.com/martha-stewart-entertaining-reprint-2025-8786217), 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](https://www.marthastewart.com/what-is-bourbon-8599276), 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. [I Made Martha's Viral Eggnog—No Wonder This Boozy Bev Is Breaking the Internet](https://www.marthastewart.com/i-made-marthas-viral-eggnog-8758586) ![Four glass cups of eggnog with whipped cream on top placed on a creamcolored surface with one in a decorative holder]() ![Four glass cups of eggnog with whipped cream on top placed on a creamcolored surface with one in a decorative holder](https://www.marthastewart.com/thmb/c3ZCXQnSjxlTVebWOEeNITFrF6E=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MS-317061-the-original-eggnog-hero-3x2-508922-84635a71acca430ca7ee561845cdf27d.jpg) Credit: Brie Goldman ## 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](https://www.marthastewart.com/1528051/french-meringue-cookies) or ultra-airy desserts like our [whipped cream cake](https://www.marthastewart.com/348539/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. A less boozy version: Martha's original eggnog packs quite a punch, so feel free to scale down the alcohol amounts by a quarter to a half, if you like. ## How to Make Eggnog Ahead To get a head start on this recipe, prepare the eggnog through step 2, then cover and refrigerate for up to one day. Just before you're ready to serve, whip the egg whites and remaining heavy cream, then add them to the bowl. Keep Screen Awake ## Ingredients - 12 large eggs, separated - 1 ½ cups superfine sugar - 1 ½ quarts heavy cream - 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 ## Directions ![Eggnog ingredients on a table including eggs milk cream nutmeg and various liquids in glass containers]() ![Eggnog ingredients on a table including eggs milk cream nutmeg and various liquids in glass containers](https://www.marthastewart.com/thmb/3KukxLAHImaNaxFJE7pJnNB9yKU=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MS-317061-the-original-eggnog-ingredients-3x2-50719-78b9cc4a05754151acc846f0c07b10ba.jpg) Credit: Brie Goldman 1. ### Beat egg yolks; add sugar: In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. ![Hands holding a bowl with a whisk stirring a yellow mixture indicative of preparation for making eggnog or a similar recipe]() ![Hands holding a bowl with a whisk stirring a yellow mixture indicative of preparation for making eggnog or a similar recipe](https://www.marthastewart.com/thmb/YEzVwUJtej0aH-MMGhlwPliNWkQ=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MS-317061-the-original-eggnog-01-A-3x2-50736-8035161ed913421daee3830b76e50872.jpg) Credit: Brie Goldman ![Hands whisking yellow mixture in a large bowl]() ![Hands whisking yellow mixture in a large bowl](https://www.marthastewart.com/thmb/uCofj_UJ8CHa2nlOmWODF8dHZGQ=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MS-317061-the-original-eggnog-01-B-3x2-50751-e863471a5f404dca9b979c4f9de4fe5f.jpg) Credit: Brie Goldman 2. ### Add milk and quart cream; add alcohol: With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly. ![A person whisking a mixture in a bowl while pouring liquid from a bottle]() ![A person whisking a mixture in a bowl while pouring liquid from a bottle](https://www.marthastewart.com/thmb/kxVMfLDyjS7NEt-Cb_xqsoF1rfw=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MS-317061-the-original-eggnog-02-A-3x2-50771-007d065b25184c1d9c4312e686178490.jpg) Credit: Brie Goldman ![Pouring liquid into a bowl containing a creamy mixture while stirring with a wooden spoon]() ![Pouring liquid into a bowl containing a creamy mixture while stirring with a wooden spoon](https://www.marthastewart.com/thmb/MHZe79snzFxXwSC0E_UlmQuWZUc=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MS-317061-the-original-eggnog-02-B-3x2-50790-4e5f1e295e0443cfab6eb274f3e56491.jpg) Credit: Brie Goldman 3. ### Beat egg whites and fold in; fold in whipped cream Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining heavy cream until stiff and fold in. Sprinkle with nutmeg. ![Person mixing a creamy batter in a bowl with a spatula]() ![Person mixing a creamy batter in a bowl with a spatula](https://www.marthastewart.com/thmb/bee72ZNjuYy7KmdsHqzS5o5XlZI=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MS-317061-the-original-eggnog-03-A-3x2-50831-44e7b0da23994dd3952a8a0ff8415be2.jpg) Credit: Brie Goldman ![A person stirring a creamy mixture in a bowl using a spatula]() ![A person stirring a creamy mixture in a bowl using a spatula](https://www.marthastewart.com/thmb/5HZqvbf081QMXx1GoAjtI2bT4W0=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MS-317061-the-original-eggnog-03-B-3x2-50843-2900417ac66f41e7bcb16dfbabd1a176.jpg) Credit: Brie Goldman ## How to Serve Eggnog Serve Martha's original eggnog very cold in small glasses. If desired, top each glass with a little more whipped cream and additional nutmeg. Remember that this recipe is quite potent—Martha strongly suggests only one serving per person\! ## Making This Recipe Without Raw Eggs This recipe contains raw eggs which shouldn't be consumed by anyone with a compromised immune system. If you’re concerned about using raw eggs, swap in a pasteurized liquid whole egg product instead. Since you won't be whipping the whites separately, the drink will be a bit less frothy but will still taste absolutely delicious. ## 5 More Festive Drink Recipes to Try - [Mulled White Wine](https://www.marthastewart.com/870107/mulled-white-wine) - [Cranberry Blood-Orange Spritz](https://www.marthastewart.com/1522643/cranberry-blood-orange-spritz) - [Candy Cane Cocktail](https://www.marthastewart.com/318807/candy-cane-cocktail) - [Pomegranate-Champagne Punch](https://www.marthastewart.com/332824/pomegranate-champagne-punch) - [Spiced Hot Buttered Rum](https://www.marthastewart.com/1523049/spiced-hot-buttered-rum) Originally appeared: The Martha Stewart Show, Episode 3060 Rate Updated by [Esther Reynolds](https://www.marthastewart.com/esther-reynolds-8624870) ![Headshot of Esther Reynolds]() ![Headshot of Esther Reynolds](https://www.marthastewart.com/thmb/2W_P8eCdYXdwMSS2zIhw342cCrw=/200x200/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/EstherReynoldsHeadshot-2e08bd6ad7474811b56cdfcaeb06d41a.jpeg) [Esther Reynolds](https://www.marthastewart.com/esther-reynolds-8624870) Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries. ## Related Articles [![Martha's Classic Eggnog]() ![Martha's Classic Eggnog](https://www.marthastewart.com/thmb/g_I5A8BEeKeQ7BU1-bXh3lRnz58=/282x188/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/ms-eggnog-marthas-classic-eggnog-49115b41-1220-10145b8c964741ad9d2010d7eaff2c91.jpg) Martha's Classic Eggnog](https://www.marthastewart.com/355404/marthas-classic-eggnog) [![daniel-websters-punch-102802486.jpg]() 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side](https://www.marthastewart.com/thmb/KmVfkjaOYOTmV0xCzUgfF7W34Ek=/282x188/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MS-317697-shrunken-heads-in-cider-her-3x2-03354cb312944a97b3c4c7788449a4d1.jpg) Shrunken Heads in Cider 3 hrs](https://www.marthastewart.com/317697/shrunken-heads-in-cider) [Martha Stewart](https://www.marthastewart.com/) [Newsletters](https://www.marthastewart.com/317061/the-original-eggnog) ## Follow Us - [Food](https://www.marthastewart.com/1509043/food-cooking) - [Holidays](https://www.marthastewart.com/1505740/holiday-planning-and-ideas) - [Entertaining](https://www.marthastewart.com/1505862/entertaining) - [Home](https://www.marthastewart.com/1509047/home) - [Gardening](https://www.marthastewart.com/1504574/gardening) - [Cleaning & Organizing](https://www.marthastewart.com/1502090/cleaning) - [Weddings](https://www.marthastewart.com/6417/weddings) - [DIY](https://www.marthastewart.com/1502461/diy-projects-crafts) - [Beauty & 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Readable Markdown	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](https://www.marthastewart.com/martha-stewart-entertaining-reprint-2025-8786217), 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](https://www.marthastewart.com/what-is-bourbon-8599276), 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. Credit: Brie Goldman ## 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](https://www.marthastewart.com/1528051/french-meringue-cookies) or ultra-airy desserts like our [whipped cream cake](https://www.marthastewart.com/348539/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. A less boozy version: Martha's original eggnog packs quite a punch, so feel free to scale down the alcohol amounts by a quarter to a half, if you like. ## How to Make Eggnog Ahead To get a head start on this recipe, prepare the eggnog through step 2, then cover and refrigerate for up to one day. Just before you're ready to serve, whip the egg whites and remaining heavy cream, then add them to the bowl.
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