goulet-ram

Well, it’s not Robert Goulet’s eggnog but rather it’s Martha Stewart’s.

Last week I hosted the boozy, Third Annual Robert Goulet Eggnog Extravaganza at my abode and Martha’s highly boozy recipe has been the centerpiece of such a boozy affair. There’s always been something cheesy about eggnog and Robert Goulet. In my cerebral madness, I feel the two are a nice compliment. To the right, you’ll find Herr Goulet feeding eggnog to a local area ram.

This recipe is very distinguishing, refined and unlike anything you’ll find in a carton in the supermarket. Or in Goulet’s old fridge-RIP. It’s cloud-like and heavy all at the same time.  I made this for my family two years ago. My mother proceeded to gulp down two glasses in just a few minutes. “Mom, this is not Gatorade.”

Photo and recipe after the jump. Also, check out this great NPR piece on eggnog from ’06 with Alton Brown.

EggNog

Martha Stewart’s Eggnog

INGREDIENTS

Serves 26.

  • 12 eggs, separated
  • 1 1/2 cups superfine sugar
  • 1 quart whole milk
  • 1 1/2 quarts heavy cream
  • 3 cups bourbon
  • 1/2 cup dark rum
  • 2 cups cognac
  • Freshly grated nutmeg

DIRECTIONS

  1. In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.
  2. Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold in. Sprinkle with nutmeg.