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 should a sous vide egg be at? ›

    Sous Vide Pasteurized Eggs - You can hold eggs in a “raw” state by placing them in an immersion circulator water bath between 130 and 135 degrees Fahrenheit for 75 to 90 minutes. The eggs will be fully pasteurized, making them safer to consume in raw preparation methods like mayonnaise and edible cookie dough.

    What is the very best alcohol to put in eggnog? ›

    Eggnog is typically made with rum, brandy or bourbon, and Brown likes to start with a combination of dark rum and cognac. But there's no need to go premium; he recommends using an affordable, high-proof VS cognac. The higher alcohol level will cut through the sweetness of the rest of the ingredients.

    What makes eggnog taste better? ›

    Add a splash of vanilla or almond extract, or turn your eggnog into an iced eggnog latte by pouring a shot of espresso into the shaker. Either way, you'll feel the spirit of the holidays!

    What is the ratio for eggnog? ›

    Aim for a ratio of about five-to-one of eggnog to your selected spirit for the best flavor. For each 8-ounce glass, add one shot (1.5 ounces) of alcohol.

    How long can I leave eggs in sous vide? ›

    Sous-Vide Egg Cooked to 130°F (54.4°C)

    At 130°F, an egg can sit indefinitely without any sort of gelling taking place. This is useful if you have a fear of using raw eggs in sauces like mayonnaise or Caesar salad dressing.

    What is the best sous vide for 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.

    Does alcohol make eggnog last longer? ›

    Classically, eggnog is also aged with liquor for several weeks (or months!), which sounds insane until you realize that the booze acts as both preservative and sterilizer. Very few bacteria, including salmonella, can survive in the presence of alcohol, as has been proven in lab experiments at Rockefeller University.

    What's the best rum for eggnog? ›

    Chairman's Reserve Spiced Rum

    "When choosing a rum, I personally find a spiced rum to be the best for the flavors incorporated in eggnogs," he said. "Chairman's Reserve Spiced Rum is best for its quality and flavor profile.”

    What type of brandy is best for eggnog? ›

    For the brandy eggnog, Korbel VS was the brand of choice, and it produced a perfectly balanced drink. This eggnog had a nice sweetness in every sip, which paired admirably with the creamy egg base.

    How to jazz up egg nog? ›

    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 golden egg nog? ›

    Hood Golden Eggnog's blend of extra creamy milk, sugared yolks and spices make it a holiday favorite, whether you drink it straight from the glass or use it in your favorite recipes.

    What is the dominant flavor in eggnog? ›

    It's hard to explain the flavor of eggnog to someone who hasn't tasted it, but we'll try: Eggnog is custardy, rich, creamy, and sweet. It tastes a bit like melted ice cream that's been spiced with nutmeg.

    Why is my homemade eggnog so thick? ›

    It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth. Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired. Store homemade eggnog in the fridge for up to one week.

    What are the rules for eggnog? ›

    Eggnog - Eggnog is a milk product consisting of a mixture of milk or milk products of at least 6.0 percent butterfat, at least 1.0 percent egg yolk solids, sweetener, and flavoring. Emulsifier and not over 0.5 percent stabilizer may be add.

    What can you mix with eggnog to make it taste better? ›

    Ingredients
    1. Eggnog.
    2. Spirits: rum, bourbon, whiskey, and/or brandy.
    3. Whipped cream.
    4. Syrup: caramel and/or chocolate.
    5. Spices: nutmeg, cinnamon (sticks and ground), and/or pumpkin spice.
    6. Crushed gingersnap cookies or red-hot candies, or cinnamon sugar for rimming glasses (optional)
    Dec 6, 2023

    Are eggs safe at 145 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 145 degree egg? ›

    145°F / 62.8°C for 1 hour

    Yolk is runny, and has a semi-thick jam-like consistency. Whites set, and are more firm.

    Do eggs need to be cooked to 165? ›

    Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny. Casseroles and other dishes containing eggs should be cooked to 160° F. Use a food thermometer to be sure.

    Can you cook an egg at 130 degrees? ›

    But Bill Nye the Science Guy tested egg-frying on a griddle on a stove a couple years ago, and found the minimum temperature to cook an egg was 130 degrees Fahrenheit (55 C), but that it took 20 minutes at that relatively low temperature.

    References

    Top Articles
    Latest Posts
    Article information

    Author: Madonna Wisozk

    Last Updated:

    Views: 6009

    Rating: 4.8 / 5 (48 voted)

    Reviews: 87% of readers found this page helpful

    Author information

    Name: Madonna Wisozk

    Birthday: 2001-02-23

    Address: 656 Gerhold Summit, Sidneyberg, FL 78179-2512

    Phone: +6742282696652

    Job: Customer Banking Liaison

    Hobby: Flower arranging, Yo-yoing, Tai chi, Rowing, Macrame, Urban exploration, Knife making

    Introduction: My name is Madonna Wisozk, I am a attractive, healthy, thoughtful, faithful, open, vivacious, zany person who loves writing and wants to share my knowledge and understanding with you.