Sous Vide Eggnog

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!

4.86 from 7 votes

Prep Time 5

Cook Time 1

Total Time 1 5

Ingredients

2 yolks
4 whole eggs
½ cup powdered sugar
½ teaspoon ground nutmeg
1 pinch of salt
2 cups whole milk
1 cup heavy whipping cream
¼ cup bourbon optional
2 teaspoons vanilla extract
1 cinnamon stick per jar.

Instructions

Prepare sous vide water bath and set the temperature to 144f.
In the jar of your blender, add 4 whole eggs and 2 yolks. Blend until frothy and creamy yellow.
Add ½ teaspoon ground nutmeg, 1 pinch of salt, and ½ cup powdered sugar, blend again until smooth and creamy. Add 2 cups whole milk and 1 cup heavy whipping cream, followed by another good blending. Add the 2 teaspoons vanilla extract and ¼ cup bourbon last, give it a quick couple of pulses to combine completely.
In the bottom of each jar, add o1 cinnamon stick per jar. then distribute the eggnog between the jars.
Screw bands and lids on finger-tight.
Use a jar lifter to carefully lower your jars into the hot water bath.
Sous vide the eggnog for 1 hour at 144f.
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.
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.