I found this to be the best eggnog recipe. Sous vide eggnog is the easiest way to get perfect homemade eggnog every time. This is a spiked eggnog recipe but it can easily be made with out alcohol.
Be sure to check out my complete collection of sous vide recipes. My current favorite is my sous vide egg recipe. Poached eggs without the work!
Try these cookies to go with your holiday eggnog: Orange Chocolate Almond Biscotti, Peanut Butter Blossom Cookies, cranberry Almond biscotti, Fruit and nut crostini.
What is eggnog?
Eggnog is traditionally a chilled Christmas beverage consisting of a homogeneous blend of milk or cream, beaten eggs, sugar, nutmeg and usually liquor of some kind. *source.The New Food Lover’s Companion, second addition.
What kind of liquor do you put in eggnog?
Rum is was the liquor noted in early references to the drink but brandy and whiskey are also common additions. I like a blend of brandy and rum but mix it up and make this recipe your own. *source.The New Food Lover’s Companion, second addition.
OR use this eggnog recipe as a base for when you make an eggnog martini! It doesn't get more festive than that!
Can eggnog give you salmonella?
This eggnog recipe is a cooked eggnog recipe. Salmonella can be killed by bringing the poultry or egg to 160 for a short amount of time or hold the poultry or egg at a lower temperature 140, for a longer time. The beauty of a sous vide eggnog is that by holding the eggnog at 144 for an hour, any salmonella that may be present, will be killed.
Is eggnog served hot or cold?
Traditionally eggnog is served cold and frothy. The alcohol is added when it is served but eggnog can be added to warm drinks such as lattes for a warm winter drink.
Sous Vide Eggnog Ingredients:
- eggs
- granulated sugar
- whole milk
- heavy cream
- vanilla extract
- rum
- brandy
- cinnamon stick
- nutmeg, freshly grated
- Whipped cream & freshly grated nutmeg, for serving (optional)
Sous Vide Eggnog Instructions:
- Set the sous vide to 144°F (62°C).
- Combine eggs, sugar, whole milk, heavy cream, vanilla extract, nutmeg in a blender.
- Puree until smooth, frothy, and the sugar has dissolved... about 30 seconds.
- Transfer to a large zip top bag, add the cinnamon stick and seal using the water immersion technique.
- Leave the zip-top bag open so as the eggnog bubbles pop, they can escape.
- Set the timer for 1 hour. Massage the bags several times throughout the cooking process.
- When the timer goes off, remove the bag from the sous vide water bath and cool completely in an ice bath.
- Remove the cinnamon stick.
- Add the rum and brandy to the eggnog.
- Serve immediately or refrigerate for up to three days. Add additional bourbon and brandy if desired.
New to sous vide? I explain in simple terms everything I know about sous vide cooking.
How do you garnish eggnog?
Garnish eggnog with a swirl of fresh whipped cream, freshly grated nutmeg and a cinnamon stick, if desired.
More sous vide alcoholic drinks:
Non alcoholic eggnog recipe ingredients:
- eggs
- granulated sugar
- whole milk
- heavy cream
- vanilla extract
- cinnamon stick
- nutmeg, freshly grated
- Whipped cream & freshly grated nutmeg, for serving (optional)
Easy non alcoholic eggnog recipe instructions:
- Set the sous vide to 144°F (62°C).
- Combine eggs, sugar, whole milk, heavy cream, vanilla extract, nutmeg in a blender.
- Puree until smooth, frothy, and the sugar has dissolved... about 30 seconds.
- Transfer to a large zip top bag, add the cinnamon stick and seal using the water immersion technique.
- Leave the zip top bag open so as the eggnog bubbles pop, the can escape.
- Set the timer for 1 hour. Massage the bags several times throughout the cooking process.
- When the timer goes off, remove the bag from the sous vide water bath and cool completely in an ice bath.
- Remove the cinnamon stick.
- Serve immediately or refrigerate for up to three days. Garnish when served.
Pin to Pinterest:
Printable classic eggnog recipe:
The Best Sous Vide Eggnog Recipe
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
EQUIPMENT
Ingredients
- 6 large eggs
- 1 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ½ cup rum
- ½ cup brandy
- 1 cinnamon stick
- ½ teaspoon nutmeg freshly grated
- Whipped cream & freshly grated nutmeg for serving (optional)
Instructions
- Set the sous vide to 144°F (62°C).
- Combine eggs, sugar, whole milk, heavy cream, vanilla extract, nutmeg in a blender.
- Puree until smooth, frothy, and the sugar has dissolved... about 30 seconds.
- Transfer to a large zip top bag, add the cinnamon stick and seal using the water immersion technique.
- Leave the zip top bag open so as the eggnog bubbles pop, the can escape.
- Set the timer for 1 hour. Massage the bags several times throughout the cooking process.
- When the timer goes off, remove the bag from the sous vide water bath and cool completely in an ice bath.
- Remove the cinnamon stick.
- Add the rum and brandy to the eggnog.
- 10. Serve immediately or refrigerate for up to three days. Add additional bourbon and brandy if desired.
Video
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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published sept 24, 2018
Kim Oborne
I made this and it was really good!! I did have a problem keeping the egg mixture under the water, there was just a little bit above the water, but that could be contaminated. Do you have any suggestions?
GreenLanternMD
I use a plastic pitcher rather than a bag, but that means I have to hit it with an immersion blender a few times, especially since I like my eggnog thicker, so I’ll cook it at 170 or even a little more, but not over 180. Yeah, sometimes I have to add a little milk or cream at the end if it thickens too much, but I haven’t broken it yet.