There are certain indulgences I specifically associate with the Holidays. Eggnog is most definitely one of those delicious treats. Of course I could always go buy a pre0made carton of Eggnog from my local grocery store, but after making it at home with quality ingredients… I refuse to. If you’ve ever had home-made eggnog, you know exactly what I’m talking about.
There are different ways you can make your own scrumptious eggnog at home. Conducting a search online, I found many different variations, all of which seemed time consuming or didn’t sound like something I necessarily had time for. I’ve been too busy baking and cooking this week, and I refuse to stand over the stove and whisk this custardy beverage. I have my Sous Vide Immersion Circulator- the Anova Precision– so convenience is at hand.
By cooking the eggnog Sous Vide, I’m able to thicken the nog to just the right consistency, without worrying about overheating it and causing dreaded egg curdles. Also, this pasteurizes the egg yolks and whites appropriately so I don’t have to worry about food born pathogens ruining my holiday.
This eggnog is both flavorful, indulgent, and fresh. Using fresh, quality ingredients the recipe creates a festive eggnog that can’t be matched. Store bought nogs pale in comparison. My Anova Precision (BUY IT NOW) made this recipe fail proof, and hassel free- leaving my hands available to keep on cookie decorating.
I’ll be enjoying the spiked nog next to the fireplace through new years, If you need me, you know where to find me.
- 4 Large egg yolks, fresh
- 8 Large eggs, fresh
- 4 cups whole milk
- 2 cups heavy cream
- 1 Tablespoon Pure vanilla extract
- 1½ cups confectioners (powdered) sugar
- pinch of salt
- 3 cinnamon sticks
- 6 whole cloves
- ½ teaspoon freshly grated nutmeg, plus additional for garnish
- alcoholic variation - 2 cups bourbon whiskey* and ¼ cup Amaretto
- whip cream for garnish
- Preheat the Sous Vide bath to 140F/60C.
- In the bowl of a stand mixer, beat the eggs for 2 to 3 minutes, until they are thick and pale yellow.
- Add the milk, cream, vanilla, powdered sugar, salt and ½ teaspoon of freshly grated nutmeg and beat well to make the eggnog base.
- Pour the base into a gallon (large) food-grade pouch. Add the Cinnamon Sticks and cloves to the bag of eggnog base. Press out as much air as possible from the pouch, and seal well (I sealed the bag 3 times just to be sure). Do not attempt to vacuum seal the pouch with a vacuum sealer, or you will have a mess on your hands.
- Drop the sealed food pouch into the water bath and cook for 1 hour, agitating the contents in the pouch several times throughout it's cooking time.
- Remove the pouch from the water bath and immediately quick chill the base by submerging the sealed pouch in ice water bath for at least 20 minutes.
- After quick chilling, strain out the cloves and cinnamon into a sealable pitcher or plastic container. Refrigerate for several hours to overnight to thoroughly chill.
- Remove the eggnog base from the refrigerator and pour it into a large pitcher or serving bowl.
- If making the alcoholic variation - Add the bourbon and amaretto, mix well.
- Pour into serving glasses.
- Top with Whipped Cream and Grate additional fresh nutmeg on top for garnish and serve immediately. ( Always serve well chilled.)