With rum and Cognac, our version of eggnog will warm you up from the inside out. —INGRAIN, Winter 2018
When the weather turns cold, make Chicago's favorite eggnog alternative.
3 eggs (yolks + whites)
Pinch of salt
Pinch of cream of tartar
1 cup confectioner's sugar
Pinch of ground cinnamon
Pinch of nutmeg
Pinch of cloves
8 ounces rum
8 ounces Cognac
8 ounces milk
3 egg whites & a pinch each of salt & cream of tartar in a bowl until stiff peaks form.
3 egg yolks until creamy in another bowl. Gradually beat in 1 cup confectioner's sugar until light & fluffy. Add a pinch each of ground cinnamon, nutmeg & cloves.
T&J batter with 8 ounces each of rum, Cognac & pipin' hot milk. Divide among 8 big mugs and sprinkle with ground nutmeg. (Batter can be refrigerated for 2 days).