The Best Sous Vide Eggnog Recipe (2024)

Published: · Modified: by Sarah Mock As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

Jump to Recipe

I found this to be the best eggnog recipe. Sous vide eggnog is the easiest way to get perfect homemade eggnog every time. This is a spiked eggnog recipe but it can easily be made without alcohol.

The Best Sous Vide Eggnog Recipe (1)

Be sure to check out my complete collection of sous vide recipes. My current favorite is my sous vide egg recipe. Poached eggs without the work!

Try these cookies to go with your holiday eggnog:Orange Chocolate Almond Biscotti,Peanut Butter Blossom Cookies, cranberryAlmond biscotti,Fruit and nut crostini.

Jump to:
  • Want To Save This Recipe?
  • What is eggnog?
  • What kind of liquor do you put in eggnog?
  • Can eggnog give you salmonella?
  • Is eggnog served hot or cold?
  • Sous Vide Eggnog Ingredients:
  • Sous Vide Eggnog Instructions:
  • More sous vide alcoholic drinks:
  • Non alcoholic eggnog recipe ingredients:
  • Want To Save This Recipe?
  • 📖 Recipe
  • 👩🏻‍🍳 Sarah Mock
  • Comments

What is eggnog?

Eggnog is traditionally a chilled Christmas beverage consisting of a hom*ogeneous blend of milk or cream, beaten eggs, sugar, nutmeg and usually liquor of some kind.*source.The New Food Lover’s Companion, second addition.

What kind of liquor do you put in eggnog?

The Best Sous Vide Eggnog Recipe (2)

Rum is was the liquor noted in early references to the drink but brandy and whiskey are also common additions. I like a blend of brandy and rum but mix it up and make this recipe your own.*source.The New Food Lover’s Companion, second addition.

OR use this eggnog recipe as a base for when you make an eggnog martini! It doesn't get more festive than that!

Can eggnog give you salmonella?

The Best Sous Vide Eggnog Recipe (3)

This eggnog recipe is a cooked eggnog recipe. Salmonella can be killed by bringing the poultry or egg to 160 for a short amount of time or hold the poultry or egg at a lower temperature 140, for a longer time. The beauty of a sous vide eggnog is that by holding the eggnog at 144 for an hour, any salmonella that may be present, will be killed.

Is eggnog served hot or cold?

The Best Sous Vide Eggnog Recipe (4)

Traditionally eggnog is served cold and frothy. The alcohol is added when it is served but eggnog can be added to warm drinks such as lattes for a warm winter drink.

The Best Sous Vide Eggnog Recipe (5)

Sous Vide Eggnog Ingredients:

  • eggs
  • granulated sugar
  • whole milk
  • heavy cream
  • vanilla extract
  • rum
  • brandy
  • cinnamon stick
  • nutmeg, freshly grated
  • Whipped cream & freshly grated nutmeg, for serving (optional)

Sous Vide Eggnog Instructions:

  1. Set the sous vide to 144°F (62°C).
  2. Combine eggs, sugar, whole milk, heavy cream, vanilla extract, nutmeg in a blender.
  3. Puree until smooth, frothy, and the sugar has dissolved... about 30 seconds.
  4. Transfer to a large zip top bag, add the cinnamon stick and seal using the water immersion technique. The Best Sous Vide Eggnog Recipe (6)
  5. Leave the zip-top bag open so as the eggnog bubbles pop, they can escape.
  6. Set the timer for 1 hour. Massage the bags several times throughout the cooking process. The Best Sous Vide Eggnog Recipe (7)
  7. When the timer goes off, remove the bag from the sous vide water bath and cool completely in an ice bath.
  8. Remove the cinnamon stick.
  9. Add the rum and brandy to the eggnog.
  10. Serve immediately or refrigerate for up to three days. Add additional bourbon and brandy if desired.

New to sous vide? I explain in simple terms everything I know about sous vide cooking.

How do you garnish eggnog?

Garnish eggnog with a swirl of fresh whipped cream, freshly grated nutmeg and a cinnamon stick, if desired.

More sous vide alcoholic drinks:

  • Sous Vide Grapefruit Infused Gin
  • Homemade cucumber infused gin
  • Sous Vide Lemon Curd
  • Sous Vide Homemade Limoncello Recipe
  • Sous Vide Vanilla Extract
  • Lilac Infused Alcohol
The Best Sous Vide Eggnog Recipe (8)

Non alcoholic eggnog recipe ingredients:

  • eggs
  • granulated sugar
  • whole milk
  • heavy cream
  • vanilla extract
  • cinnamon stick
  • nutmeg, freshly grated
  • Whipped cream & freshly grated nutmeg, for serving (optional)

Easy non alcoholic eggnog recipe instructions:

  1. Set the sous vide to 144°F (62°C).
  2. Combine eggs, sugar, whole milk, heavy cream, vanilla extract, nutmeg in a blender.
  3. Puree until smooth, frothy, and the sugar has dissolved... about 30 seconds.
  4. Transfer to a large zip top bag, add the cinnamon stick and seal using the water immersion technique.
  5. Leave the zip top bag open so as the eggnog bubbles pop, the can escape.
  6. Set the timer for 1 hour. Massage the bags several times throughout the cooking process.
  7. When the timer goes off, remove the bag from the sous vide water bath and cool it completely in an ice bath.
  8. Remove the cinnamon stick.
  9. Serve immediately or refrigerate for up to three days. Garnish when served.

📖 Recipe

The Best Sous Vide Eggnog Recipe (9)

Eggnog Recipe Sous Vide

Sarah Mock

I found this to be the best eggnog recipe. Sous vide eggnog is the easiest way to get perfect homemade eggnog every time. This is a spiked eggnog recipe but it can easily be made with out alcohol.

4.44 from 41 votes

Pin Recipe Print Recipe

Note From Sarah

There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Prep time for the recipePrep Time 3 minutes mins

Cook time for the recipeCook Time 1 hour hr

Cool TimeAdditional Time 1 hour hr

total time to prep and cook the recipe.Total Time 2 hours hrs 3 minutes mins

Course Drinks - Non Alcoholic

Cuisine American

Makes 32 ounces

Per Serving 460 kcal

Ingredients

  • 6 large eggs
  • 1 cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ cup rum
  • ½ cup brandy
  • 1 cinnamon stick
  • ½ teaspoon nutmeg (freshly grated)
  • Whipped cream & freshly grated nutmeg (for serving (optional))

Instructions

  • Set the sous vide to 144°F (62°C).

  • Combine eggs, sugar, whole milk, heavy cream, vanilla extract, nutmeg in a blender.

  • Puree until smooth, frothy, and the sugar has dissolved... about 30 seconds.

  • Transfer to a large zip top bag, add the cinnamon stick and seal using the water immersion technique.

  • Leave the zip top bag open so as the eggnog bubbles pop, the can escape.

  • Set the timer for 1 hour. Massage the bags several times throughout the cooking process.

  • When the timer goes off, remove the bag from the sous vide water bath and cool completely in an ice bath.

  • Remove the cinnamon stick.

  • Add the rum and brandy to the eggnog.

  • 10. Serve immediately or refrigerate for up to three days. Add additional bourbon and brandy if desired.

Video

Nutrition

Serving: 6ounces | Calories: 460kcal | Carbohydrates: 39g | Protein: 10g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 240mg | Sodium: 118mg | Sugar: 39g

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

published sept 24, 2018

The Best Sous Vide Eggnog Recipe (10)

👩🏻‍🍳 Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

    More Christmas Recipes

    • 81 Christmas Lamb Recipes
    • 25 Best Bruschetta Recipes
    • Prosciutto and Cantaloupe 🍈 Melon with Prosciutto Skewers
    • Pineapple Casserole 🍍 Southern Pineapple Casserole Recipe

    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

      Leave a Reply

    1. Chuck B

      The Best Sous Vide Eggnog Recipe (15)
      I'd like to try this recipe, but some of the steps are confusing and contradictory. For example:

      "4. Transfer to a large zip top bag, add the cinnamon stick and seal using the water immersion technique. (SEAL the bag...)
      5. Leave the zip top bag open so as the eggnog bubbles pop, the can escape. (Leave the bag open...)
      6. Set the timer for 1 hour. Massage the bags several times throughout the cooking process. (Bag...)
      7. When the timer goes off, remove the bag from the sous vide water bath and cool completely in an ice bath." (Bags?)

      I'm not a grammar cop, and can easily overlook a typo without comment. But these instructions make it appear that there are two different bags involved.

      Reply

      • Sarah Mock

        Thanks for the feedback, Chuck. I will work on making the instructions clearer.

        Sarah

        Reply

    2. Kim Oborne

      I made this and it was really good!! I did have a problem keeping the egg mixture under the water, there was just a little bit above the water, but that could be contaminated. Do you have any suggestions?

      Reply

    3. GreenLanternMD

      I use a plastic pitcher rather than a bag, but that means I have to hit it with an immersion blender a few times, especially since I like my eggnog thicker, so I’ll cook it at 170 or even a little more, but not over 180. Yeah, sometimes I have to add a little milk or cream at the end if it thickens too much, but I haven’t broken it yet.

      Reply

    The Best Sous Vide Eggnog Recipe (2024)

    FAQs

    What temperature do you sous vide eggs? ›

    145°F/ 62.7°C for 1 hour results in a loose white and very creamy yolk. 147°F / 63.9·C for 1 hour gets you a set white with a spreadable fudge like yolk. 167°F / 75°C for 13 minutes gets you a very similar egg as 145°F / 62.7°C for 1 hour with the white just a touch more set.

    What makes eggnog taste better? ›

    Spiced Rum

    Speaking of spice, this eggnog addition packs a punch. And one sip will be all the proof you need that rum isn't just for tiki drinks. With flavors like vanilla, cinnamon, and clove taking center stage and a full-bodied creamy texture, spiced rum is a natural BFF for eggnog.

    Does cooked eggnog taste different? ›

    Flavor-wise, I like both raw and cooked homemade eggnog. They're both delicious, but the cooked version has more of that delicious, custard-like flavor.

    What temperature do you pasteurize eggnog? ›

    Eggnog shall be pasteurized at a temperature of not less than 80°C (175°F) for a period of time not less than 25 seconds, 83°C (180°F) for a period of time not less than 15 seconds or 69°C (155°F) for a period of time not less than 30 minutes.

    What should you not sous vide? ›

    Fruit, unless you are making coulis. Almost everything else can successfully prepared by the Sous Vide method of cooking. Be careful with seafoods as they are delicate and need a very low temperature which puts you air risk of food poisoning if they have not been prepared or stored correctly.

    How long to sous vide eggs at 140 degrees? ›

    What is the Best Sous Vide Eggs Temperatures and Times?
    1. Semi-Hard Boiled: 150ºF for 40 to 60 Minutes (65.6ºC)
    2. Poached / Soft Boiled: 140ºF - 145ºF for 40 to 60 Minutes (60.0ºC)
    3. 13 Minute Egg - Poached: 167ºF for 13 Minutes (75.0ºC)
    4. Hard Boiled: 165ºF for 40 to 60 Minutes (73.9ºC)

    Why does store bought eggnog taste different? ›

    Made with the typical ingredients (minus the alcohol), you'll also find thickeners and stabilizers, artificial colors and flavors; some are also sweetened with high fructose corn syrup.

    Why did my eggnog get thick? ›

    The distinct flavors of egg, cream, and liquor meld together even after just a day or two in the fridge, making a smoother, more balanced cup of nog. The proteins in the eggs also start to thicken, giving eggnog its signature spoon-coating thickness.

    What makes eggnog so thick? ›

    Egg yolks: Egg yolks thicken the mixture, creating a decadent texture. Sugar: Of course, you'll need white sugar for this dessert-like beverage.

    What does eggnog do to your body? ›

    Traditionally made with eggs, cream, milk, and sugar, no one would say that eggnog is a healthy drink. Even a small serving can pack significant amounts of calories, fat, saturated fat, and added sugars. And then there's the fact that homemade eggnog made with raw eggs can be a food-poisoning risk.

    How long will cooked eggnog last? ›

    The Food and Drug Administration suggests consuming commercial eggnog within three to five days of opening a carton, and you should drink homemade eggnog within two to four days of making. If you're unsure whether eggnog has gone off, give it a whiff, and check for these signs: lumpy texture. spoiled milk smell.

    Why does store bought eggnog taste like bubblegum? ›

    The bubblegum or banana flavor you mention in certain commercial eggnogs may be the result of specific artificial or natural flavorings used in their recipes. If you want to replicate that flavor in homemade eggnog, you can try experimenting with natural flavor extracts or essences.

    Can you pasteurize eggs in sous vide? ›

    Fill and preheat the Sous Vide Supreme water oven to 135F/57C. Mark the eggs to be pasteurized with a P or some other moniker with a water proof marker. Gently drop the eggs, in their shells (not vacuum sealed), into the water oven to cook for 2 hours.

    What is the best alcohol to put in eggnog? ›

    Choose The Right Spirit

    While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.

    What is the minimum pasteurization temperature for sous vide? ›

    With enough time, most food pathogens are killed at 130°F/54.5°C, according to the FDA and Baldwin. For our sous vide recipes, this is our magic number. We cook almost everything either at or above that temperature.

    How long do you sous vide eggs for? ›

    Heat water to 167°F. When the water is ready, use a slotted spoon to lower eggs into the pot. Cover the pot as much as possible with plastic wrap or a baking sheet. Cook for 15 minutes for a jammy yolk consistency.

    Can you sous vide eggs at 165 degrees? ›

    Poached Sous Vide Eggs - For a perfectly runny yolk that is just a bit thicker than raw and a white that is set enough to cut with a spoon, set your sous vide water bath at 165 degrees Fahrenheit and cook for 12 to 14 minutes.

    Are eggs safe at 140 degrees? ›

    In their recommendations for food service establishments, the Food and Drug Administration Food Code recommends that eggs for immediate service be cooked to an internal temperature of 145 degrees Fahrenheit, and the temperature should be maintained for 15 seconds.

    What is a 62 C egg? ›

    A 62-degree egg is a technique to cook an egg so thatthe yolk remains liquid, the white cooks to creamy goodness, and itmakes a dramatic whole-egg presentation on top of other foods.

    References

    Top Articles
    Latest Posts
    Article information

    Author: Laurine Ryan

    Last Updated:

    Views: 6440

    Rating: 4.7 / 5 (77 voted)

    Reviews: 84% of readers found this page helpful

    Author information

    Name: Laurine Ryan

    Birthday: 1994-12-23

    Address: Suite 751 871 Lissette Throughway, West Kittie, NH 41603

    Phone: +2366831109631

    Job: Sales Producer

    Hobby: Creative writing, Motor sports, Do it yourself, Skateboarding, Coffee roasting, Calligraphy, Stand-up comedy

    Introduction: My name is Laurine Ryan, I am a adorable, fair, graceful, spotless, gorgeous, homely, cooperative person who loves writing and wants to share my knowledge and understanding with you.