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Kirkland Tap & Trotter Eggnog

Kirkland Tap & Trotter Eggnog

Jared Sadoian
Says Jared, "As a bartender, I’m usually put in charge of drinks when my family gets together for the holidays. I always eschew store-bought, preservative-laden eggnog in favor of this homemade version—and I haven’t yet found a single person who prefers the former."


  • 1 dozen eggs separated
  • 6 cups whole milk
  • 16 ounces Pierre Ferrand 1840 Original Formula Cognac
  • 16 ounces heavy cream
  • 8 ounces Smith & Cross Jamaica rum
  • 3 ½ cups 1 pound confectioner’s sugar
  • ½ teaspoon table salt
  • ¾ teaspoon freshly grated nutmeg


  • Beat egg yolks in a large bowl until light yellow in color.
  • Continue to beat yolks while adding milk, Cognac, cream, and rum until combined. Add sugar and salt. Beat until smooth with no lumps remaining.
  • In a separate bowl, beat egg whites with nutmeg until stiff peaks form.
  • Fold beaten whites into yolk mixture. Chill well until ready to serve.


Jared Sadoian

Jared Sadoian is the lead bartender at Tony Maws’ restaurant The Kirkland Tap & Trotter in Somerville, Mass. You can also find him behind the bar at Kirkland’s sister restaurant, Craigie On Main, or leading cocktail and spirits seminars at the Massachusetts Institute of Technology.

Photographer Kristin Teig

Kristin Teig is a food, travel and lifestyle photographer based in Boston. Having grown up in San Diego, some of her earliest food memories consist of rolled tacos in aluminum foil-covered trays and bags of spicy carrots. While studying painting in Italy during college, she shared a family meal that sparked an obsession with documenting meals and the stories behind them. See more of her work at http://www.kristinteig.com/