Eggnog Recipe Sous Vide
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.
Ingredients
- 6 (6) Egg
- 1 Cup (200 g) Sugar
- 2 Cups (473 ⅙ ml) Whole Milk
- 1 Cup (236 ⅗ ml) Heavy Cream
- 1 Teaspoon (1 Teaspoon) Vanilla Extract
- ½ Cup (118 2/7 ml) rum
- ½ Cup (118 2/7 ml) brandy
- 1 (1) cinnamon stick
- ½ Teaspoon (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.
Nutrition
Serving: 6ounces | Calories: 460kcal | Carbohydrates: 39g | Protein: 10g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 240mg | Sodium: 118mg | Sugar: 39g
CourseDrinks - Non Alcoholic
CuisineAmerican
