The Ultimate Sous Vide Eggnog Recipe

The most delicious and easy eggnog recipe, using the sous vide cooking technique. A holiday staple in my home.


  • 4 Large egg yolks, fresh
  • 8 Large eggs, fresh
  • 4 cups whole milk
  • 2 cups heavy cream
  • 1 Tablespoon Pure vanilla extract
  • 1 1/4 cups confectioners (powdered) sugar
  • 6g Xanthan Gum
  • pinch of salt
  • 3 cinnamon sticks
  • 6 whole cloves
  • 1/2 teaspoon freshly grated nutmeg, plus additional for garnish

Alcoholic Variation

  • 2 cups bourbon whiskey
  • 1/4 cup Amaretto


  • Whipped Cream


  1. Preheat the Sous Vide bath to 140F/60C.
  2. In the bowl of a stand mixer, beat the eggs for 2 to 3 minutes, until they are thick and pale yellow.
  3. Mix powdered sugar and xanthan gum together.
  4. Add the milk, cream, vanilla, powdered sugar, salt and 1/2 teaspoon of freshly grated nutmeg and beat well to make the eggnog base.
  5. Pour the base into a gallon (large) food-grade pouch.
  6. Add the Cinnamon Sticks and cloves to the bag of eggnog base. Press out as much air as possible from the pouch, and seal well.
  7. Drop the sealed food pouch into the water bath and cook for 1 hour, agitating the contents in the pouch several times throughout it’s cooking time.
  8. Remove the pouch from the water bath and immediately quick chill the base by submerging the sealed pouch in ice water bath for at least 20 minutes.
  9. After quick chilling, strain out the cloves and cinnamon into a sealable pitcher or plastic container.
  10. Refrigerate for several hours to overnight to thoroughly chill.
  11. Remove the eggnog base from the refrigerator and pour it into a large pitcher or serving bowl.
  12. If making the alcoholic variation — add the bourbon and amaretto, mix well.
  13. Pour into serving glasses.
  14. Top with Whipped Cream and Grate additional fresh nutmeg on top for garnish and serve immediately. ( Always serve well chilled.)

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