I Tried Shrinking Martha Stewart's Viral Eggnog Recipe (Vegan Suggestions Including)

Martha Stewart’s timeless eggnog recipe has been floating around my FYP, YouTube Home Page, and Reels feed for weeks and I decided it was time to try it. I quickly realised that I would need to gather 8-12 of my closest buds to make it worthwhile, but nobody who lives near me likes eggnog so I asked myself “What if I shrank the recipe? Would it be the same?”. The answer ended up being that her exact recipe is too time consuming to make in small batches. But I wasn’t deterred and I kept on pushing until I perfected this glass holiday cheer in liquid form. Recipe 1 egg 2 Tbsp Fine Sugar 5 oz half and half .75oz Bourbon .5oz Rum .5oz Cognac Whipped Cream Nutmeg Separate the egg placing the yolk in one container and the white in another Beat the egg yolk and sugar until stiff, pale yellow, and shiny Add in the half and half and liquors and blend together Beat the egg whites until stiff or almost stiff Fold the whites into the yolk mixture Or Add yolk mixture and whites to a cocktail shaker and shake gently Strain into a glass, top with whipped cream and nutmeg and enjoy Notes If using raw egg scares you then you can substitute for pasteurised liquid egg from the store. You’ll skip the egg white step and you’ll lose a bit of the frothy top but it will still taste just as good. For Vegan Variation I’m partial to Oat-Ly’s full fat oatmilk and Trader Joe’s store brand of heavy whipping cream and combined they make a near indistinguishable half and half substitute, plus Trader Joe’s vegan heavy cream whips up just like real cream. Use 1oz of aquafaba to substitute for the egg. Combine all ingredients and blend or dry shake until frothy before gently shaking with Ice. Happy Holiday Season!