Sous Vide Eggnog

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Sous Vide Eggnog

If you have a sous vide available this Eggnog recipe is definitely the easiest and most delicious.
Course Beverage
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8


  • 6 large eggs
  • 1 quart whole milk
  • 1 cup heavy cream
  • 1/2 cup bourbon dark rum can be substituted
  • 1/2 cup brandy
  • 1/2 cup ultrafine sugar
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon freshly ground nutmeg plus more for serving
  • 1/2 teaspoon freshly ground cinnamon
  • Pinch of kosher salt


  • Set the Sous Vide to 144°F (62°C).
  • Combine all ingredients a blender. Puree until smooth and frothy, about 30 seconds. Transfer to a large zipper lock bag and seal using the water immersion technique.
  • Place the bag in the water bath and set the timer for 1 hour. Agitate the bags several times throughout the cooking process.
  • When the timer goes off, remove the bag from the water bath and cool in an ice bath.
  • Serve immediately or refrigerate for up to three days. Add additional bourbon and brandy if desired.

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