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    Home | Recipes | Sous Vide Dessert

    Sous Vide Eggnog Recipe

    Dated: September 24, 2019 Last Modified: January 24, 2022 by Sarah Mock 4 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    easy eggnog recipe

    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.

    sous vide eggnog with garnish on the plate

    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!

    eggnog in a mason jar without garnish

    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.

    horizongtal image of sous vide eggnog

    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:

    1. Set the sous vide to 144°F (62°C).
    2. Combine eggs, sugar, whole milk, heavy cream, vanilla extract, nutmeg in a blender.
    3. Puree until smooth, frothy, and the sugar has dissolved... about 30 seconds.
    4. Transfer to a large zip top bag, add the cinnamon stick and seal using the water immersion technique.
    5. Leave the zip-top bag open so as the eggnog bubbles pop, they can escape.
    6. Set the timer for 1 hour. Massage the bags several times throughout the cooking process. sous vide eggnog in a waterbath
    7. When the timer goes off, remove the bag from the sous vide water bath and cool completely in an ice bath.
    8. Remove the cinnamon stick.
    9. 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.

    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:

    • Sous Vide Grapefruit Infused Gin
    • Homemade cucumber infused gin
    • Sous Vide Lemon Curd
    • Sous Vide Homemade Limoncello Recipe
    • Sous Vide Vanilla Extract
    • Lilac Infused Alcohol
    horizongtal image of sous vide eggnog

    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:

    1. Set the sous vide to 144°F (62°C).
    2. Combine eggs, sugar, whole milk, heavy cream, vanilla extract, nutmeg in a blender.
    3. Puree until smooth, frothy, and the sugar has dissolved... about 30 seconds.
    4. Transfer to a large zip top bag, add the cinnamon stick and seal using the water immersion technique.
    5. Leave the zip top bag open so as the eggnog bubbles pop, the can escape.
    6. Set the timer for 1 hour. Massage the bags several times throughout the cooking process.
    7. When the timer goes off, remove the bag from the sous vide water bath and cool completely in an ice bath.
    8. Remove the cinnamon stick.
    9. Serve immediately or refrigerate for up to three days. Garnish when served.

    Pin to Pinterest:

    easy eggnog recipe

    Printable classic eggnog recipe:

    eggnog with whipped cream garnish

    The Best Sous Vide Eggnog Recipe

    Sarah Mock
    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.
    4.46 from 37 votes
    Print Recipe
    Note From Sarah

    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!

    Prep Time 3 mins
    Cook Time 1 hr
    Additional Time 1 hr
    Total Time 2 hrs 3 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Drinks - Non Alcoholic
    Cuisine American
    Servings 32 ounces
    Calories 460 kcal

    HELPFUL KITCHEN TOOLS

    Joule Sous Vide
    Anova Culinary Sous Vide Cooker
    Sous Vide Water Bath
    Lid for Sous Vide Container

    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

    Serving: 6ouncesCalories: 460kcalCarbohydrates: 39gProtein: 10gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 8gTrans Fat: 1gCholesterol: 240mgSodium: 118mgSugar: 39g

    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.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

    published sept 24, 2018

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

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      Recipe Rating




    1. Sarah Mock

      December 19, 2022 at 8:51 am

      Thanks for the feedback, Chuck. I will work on making the instructions clearer.

      Sarah

    2. Chuck B

      December 17, 2022 at 10:50 am

      3 stars
      I'd like to try this recipe, but some of the steps are confusing and contradictory. For example:

      "4. Transfer to a large zip top bag, add the cinnamon stick and seal using the water immersion technique. (SEAL the bag...)
      5. Leave the zip top bag open so as the eggnog bubbles pop, the can escape. (Leave the bag open...)
      6. Set the timer for 1 hour. Massage the bags several times throughout the cooking process. (Bag...)
      7. When the timer goes off, remove the bag from the sous vide water bath and cool completely in an ice bath." (Bags?)

      I'm not a grammar cop, and can easily overlook a typo without comment. But these instructions make it appear that there are two different bags involved.

    3. Kim Oborne

      December 02, 2021 at 4:52 pm

      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?

    4. GreenLanternMD

      October 17, 2021 at 8:58 pm

      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.

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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