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.
Martha Stewart’s Eggnog
- 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
- 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.
- 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.