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Sous Vide Eggnog

Sous vide eggnog will wow your guests and keep you coming back for more. It's rich, creamy, and almost completely hands-off thanks to the sous vide!

I don't know if it's just 2020, or what, but I am looking forward to the Christmas season so much more lately. To the point that I might put up my Christmas tree on Nov 1, much to Kevy's chagrin.

The kids will be pumped. We can all holler "ALEXAAAAA play that Christmas music!" and get some extra mileage out of our decorations. I think I'm gonna do it!

This sous vide eggnog recipe is dedicated to the holiday spirit.

Overhead view of sous vide eggnog in a glass, garnished with ground nutmeg and two cinnamon sticks

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Tips + tricks

No. 1 --> This sous vide eggnog recipe trades time for convenience. By using our sous vide we skip the fiddly work in a standard eggnog recipe. There's no whisking, no checking the temperature with a thermometer, just blending some ingredients in a blender, tossing in a jar, sous vide!

No. 2 --> The jar lids must be fastened properly. To get them finger tight, I like to set the jar on my counter and with only one hand tighten the band until the whole jar starts to rotate, then I add another 1/4 turn. An overtightened jar can burst or buckle because it won't allow the air to escape.

No. 3 --> You don't have to use jars at all. This recipe can easily be cooked sous vide without using jars. A reusable silicone bag would work great, or maybe a Stasher bag, or even a gallon ziplock bag.

No. 4 --> If you've made too much nog and you need to use some up I highly suggest baking a loaf of Eggnog Bread!

3 mason jars filled with eggnog in a sous vide water bath.

Key Ingredients

  • Eggs: Obviously! This recipe calls for a mix of whole eggs and yolks.
  • Powdered sugar: I'm gonna let you in on a secret here: I've used powdered sugar in this recipe because although it's simply ground granulated sugar, it's slightly less sweet thanks to the cornstarch coating. Cornstarch is a great thickener and will help this eggnog reach super creamy delicious status.
  • Cinnamon sticks: I like using cinnamon sticks in this recipe because I find it infuses a stronger flavour into the eggnog than powdered cinnamon could. I only remove my cinnamon sticks when I'm serving out of that particular jar!
  • Vanilla extract: I make my own sous vide vanilla extract, so I try to use it in everything, but this recipe does benefit from having delicious vanilla!
Snapshot of all the ingredients required for this eggnog recipe.

How to make sous vide eggnog

  1. Prepare sous vide water bath and set temperature to 144f. I like to use hot water from my tap to get the water bath to temperature fast enough - if tap water is too hot, add a couple handfuls of ice.
  2. In a large measuring cup or the jar of your blender, add the whole eggs and egg yolks. Blend until frothy and creamy yellow.
  3. Add nutmeg, salt, and powdered sugar, blend again until smooth and creamy. Add milk and cream, followed by another good blending. Add the vanilla extract and bourbon last, give it a quick couple of pulses to combine completely.
  4. In the bottom of each jar, you'll need 3x 500ml jars, add one cinnamon stick, then pour the eggnog into each jar.
  5. Screw bands and lids on finger-tight.
  6. Use a jar lifter to carefully lower your jars into the hot water bath.
  7. Sous vide the eggnog for 1 hour at 144f.
  8. Remove the jars from the water bath and allow to cool at room temperature for 10-15 minutes before placing in the fridge to cool completely before serving.
  9. Serve eggnog cold, and garnish with cinnamon, nutmeg if desired.

Need more nog?!

This recipe can easily be doubled or more. Just be aware of the capacity of your blender, a double batch will yield approximately 2 liters of nog.

If you're planning to double, I would blend the ingredients in my stand mixer using the whisk beater, and use tall jars, like pint and a half jars, probably.

Sous vide circulator - SOUS VIDE CIRCULATORS are awesome little units. They add the functionality of a whole new appliance to your kitchen while fitting in a drawer. I wasn't 100% sure I'd love sous vide, so I dipped my toe in with a reasonably priced Instant Pot Slim - it's great!

Cambro container - I grabbed this awesome polycarbonate CAMBRO CONTAINER at a local restaurant supply store. It's the 15L version, plenty big for large cuts of meat, but also works great on smaller projects like this!

A glass of sous vide eggnog topped with a single cinnamon stick.

How to store homemade eggnog

This sous vide eggnog will keep in the fridge for up to 3-4 days, and up 7 if you add the alcohol. In fact, letting the eggnog rest longer when using bourbon will allow the alcohol to mellow out and really showcase the flavour of the bourbon instead of the harsh alcohol burn!

Make a boozy eggnog cocktail

One of the best parts of the Christmas holidays is spreading the Christmas cheer. And, yes, by cheer I definitely mean alcohol.

Here's how I make my spiked eggnog:

  1. Double old fashioned glass.
  2. Lots of ice.
  3. 1.5-2 oz whiskey (or rum) (or bourbon).
  4. Eggnog.
  5. Sprinkle with cinnamon + nutmeg.
Egg nog in a glass garnished with ground cinnamon

More yummy sous vide recipes

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📖 Printable Recipe

Overhead view of sous vide eggnog in a glass, garnished with ground nutmeg and two cinnamon sticks
Yield: ~1 L

Sous Vide Eggnog

Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

Rich and creamy homemade eggnog in half the effort! This sous vide eggnog recipe will have your friends and family draining their glasses and asking for more!

Ingredients

  • 2 yolks
  • 4 whole eggs
  • 1/2 cup powdered sugar
  • 1/2 teaspoon ground nutmeg
  • 1 pinch of salt
  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 1/4 cup bourbon (optional)
  • 2 teaspoons vanilla extract
  • 1 cinnamon stick per jar.

Instructions

  1. Prepare sous vide water bath and set the temperature to 144f.
  2. In the jar of your blender, add the whole eggs and egg yolks. Blend until frothy and creamy yellow.
  3. Add nutmeg, salt, and powdered sugar, blend again until smooth and creamy. Add milk and cream, followed by another good blending. Add the vanilla extract and bourbon last, give it a quick couple of pulses to combine completely.
  4. In the bottom of each jar, add one cinnamon stick, then distribute the eggnog between the jars.
  5. Screw bands and lids on finger-tight.
  6. Use a jar lifter to carefully lower your jars into the hot water bath.
  7. Sous vide the eggnog for 1 hour at 144f.
  8. Remove the jars from the water bath and allow to cool at room temperature for 10-15 minutes before placing in the fridge to cool completely before serving.
  9. Serve eggnog cold, and garnish with cinnamon, nutmeg if desired.

Notes

Storage Information:

This sous vide eggnog will keep in the fridge for up to 3-4 days, and up 7 if you add the alcohol. In fact, letting the eggnog rest longer when using bourbon will allow the alcohol to mellow out and really showcase the flavour of the bourbon instead of the harsh alcohol burn!

Increase batch size:


This recipe can easily be scaled, just be aware of the capacity of your blender! If you're doubling or more, I'd recommend whisking in your stand mixer.

Nutrition Information:

Yield:

4

Serving Size:

250ml

Amount Per Serving: Calories: 463Total Fat: 33gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 358mgSodium: 177mgCarbohydrates: 23gFiber: 0gSugar: 22gProtein: 13g

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