Sous vide eggnog is the foolproof way to get perfect, creamy nog every time. Just set it and forget it! No more stirring over the stove or worrying about raw eggs—let the sous vide do all the work while you relax.
1. Prep the Sous Vide
Set your sous vide machine to 144°F.
2. Blend the Base
In a blender, combine egg yolks and sugar. Blend until the mixture is light and fluffy. Add the milk, heavy cream, vanilla extract, nutmeg, and salt, then blend again until smooth and frothy.
3. Jar It Up
Pour the mixture into heat-safe jars, leaving some room at the top. Drop a cinnamon stick into each jar and seal the lids, turning them just half a turn loose to allow air to escape during cooking.
4. Cook in the Sous Vide
Submerge the jars in the preheated sous vide bath and cook for 1 hour.
5. Cool and Chill
Carefully remove the jars from the bath and let them cool at room temperature. Once cool, refrigerate for at least 4 hours to allow the flavors to meld.
6. Serve and Enjoy
Before serving, remove the cinnamon sticks. Garnish each glass with a dollop of whipped cream and a sprinkle of nutmeg for a festive touch. Cheers!
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