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."

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Ingredients

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

Instructions

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.

Notes

Adapted from Kirkland Tap & Trotter