Sous Vide Spiced Eggnog
Sous vide pasteurizes the eggs, mellows the booze, & eliminates the need for aging in this rich eggnog steeped with fresh nutmeg, cinnamon, & vanilla beans.
Servings: 6
Calories: 286kcal
Ingredients
- 4 eggs
- 2 egg yolks
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/4 - 1/2 whole nutmeg grated
- 1/4 t. salt
- 1 vanilla bean or 1 T. vanilla extract
- 2 cinnamon sticks
- 2 quart mason jars
- 1 cup bourbon (optional)
Instructions
- Preheat sous vide bath to 144°F / 62°C.
- Add eggs, egg yolks, milk, cream, sugar, nutmeg, and salt to a blender.
- Split the vanilla bean in half and scrape the seeds & juices into the blender. Set the pods aside.
- Blend on high until a thick white foam builds on top - see note.
- Place one cinnamon stick and half of the vanilla pod in each jar. Pour eggnog evenly into jars. If using bourbon, add now.
- Screw lids on 'fingertip tight', just until you feel resistance, and submerge jars in sous vide bath.
- Cook at 144°F / 62°C for 1 hour.
- Refrigerate until thoroughly chilled. Serve cold garnished with grated nutmeg. Store in the refrigerator.
Notes
Joy the Baker teaches us that, like most spices, fresh nutmeg is more potent than dried & ground. I like lots of nutmeg in my eggnog so I use half, but a quarter may be plenty for you!
Blender motors vary quite a lot - a high-powered blender could create thick, dense foam in a couple minutes, while an inexpensive model might take up to ten. Keep blending on high until the foam is very thick.