This homemade eggnog is steeped with fresh nutmeg, cinnamon sticks, and vanilla beans for deep, rich smoothness. It’s up to you if you leave it virgin for the whole family to enjoy or tip in some bourbon; the gentle heat of sous vide will mellow out the alcohol as if you aged it for weeks. Or just make a half-and-half batch so everyone can choose what they want!
Eggs are pasteurized once the yolk reaches a temperature of 138°F. This eggnog ‘cooks’ in the sous vide bath at 144°F, ensuring the eggs are completely pasteurized while staying safely below scrambling temperature.
While this eggnog meets the definition of pasteurization, you should never make anything you’re not comfortable with. I have a very laissez-faire attitude about experimenting in the kitchen – especially when there’s only a 0.03% chance of contamination without pasteurization, which is then 100% sterile after mixing with booze – but it’s still not for everyone.
I hope this 12 Drinks of Christmas series sparks all sorts of new ideas for celebrating the holidays! I’m sharing a new drink recipe every Tuesday, Thursday, & Saturday from Thanksgiving ’til Christmas. Thursday drinks are family-friendly favorites; the rest of the week is cocktails, mulled wines, sangrias, and all sorts of boozy party goodies to celebrate the season. Cheers!
Longer resting time will let the boozy flavors mellow out, although quite of lot of mellowing happens thanks to sous vide warming. Without bourbon, this should keep in the fridge for a week; with bourbon, it will essentially keep forever thanks to bacteria-killing alcohol. Booze to the rescue again!
So what do you think – worth the extra effort of sous viding so you can enjoy it right away? Me, I’ll happily give it an hour so I don’t have to wait overnight!
Sous vide pasteurizes the eggs, mellows the booze, & eliminates the need for aging in this rich eggnog steeped with fresh nutmeg, cinnamon, & vanilla beans.
- 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)
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.
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.