This sous vide eggnog recipe is a easy way to make this classic Christmas beverage.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Servings: 8
Ingredients
3egg yolks
3eggs
1/2cupsugar
1/2teaspoonground nutmeg
pinchsalt
2cupswhole milk
1cupheavy cream
1/3cuprumoptional
1teaspoonvanilla extract
cinnamon sticks
2-3cloves
Instructions
Set up your sous vide circulator and set it to 144F.
Put the egg yolks and whole eggs in a blender and mix until creamy.
3 egg yolks, 3 eggs
Add the sugar, nutmeg and salt to the blender. Mix again.
1/2 cup sugar, 1/2 teaspoon ground nutmeg, pinch salt
Put the milk and heavy cream in the the blender and mix.
2 cups whole milk, 1 cup heavy cream
Finally add the rum and vanilla to the blender. Mix on low speed to combine all the ingredients.
1/3 cup rum, 1 teaspoon vanilla extract
Put a cinnamon stick and cloves in a large bag. Pour the eggnog mixture on top and seal the bag almost completely.
cinnamon sticks, 2-3 cloves
Gradually lower the bag into the water bath. Keep the part of the bag that isn't sealed out of the water. As the bag lowers the air left in the bag should bubble out. Seal the bag completely.
Let the eggnog mixture cook in the sous vide for about 1 hour. Flip the bag over a few times with tongs to make sure it mixes well.
Take the eggnog out of the water bath and put it in a bowl of ice water.
Once it is completely cooled remove it from the ice water bath and pour it into a pitcher or carafe.
Serve with ground nutmeg on top or with whipped cream.
Notes
You can substitute brandy or bourbon for the rum, or leave out the alcohol entirely.
The eggnog keeps refrigerated for 3 days if you don't include alcohol and 7 days if you do.