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
- 2 cups bourbon whiskey
- 1/4 cup Amaretto
- Preheat the Sous Vide bath to 140F/60C.
- In the bowl of a stand mixer, beat the eggs for 2 to 3 minutes, until they are thick and pale yellow.
- Mix powdered sugar and xanthan gum together.
- Add the milk, cream, vanilla, powdered sugar, salt and 1/2 teaspoon of freshly grated nutmeg and beat well to make the eggnog base.
- Pour the base into a gallon (large) food-grade pouch.
- 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.
- 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.
- 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.
- After quick chilling, strain out the cloves and cinnamon into a sealable pitcher or plastic container.
- Refrigerate for several hours to overnight to thoroughly chill.
- Remove the eggnog base from the refrigerator and pour it into a large pitcher or serving bowl.
- If making the alcoholic variation — add the bourbon and amaretto, mix well.
- Pour into serving glasses.
- Top with Whipped Cream and Grate additional fresh nutmeg on top for garnish and serve immediately. ( Always serve well chilled.)
You erat chocolate with wine, so why not put chocolate in wine.
I don’t know. It seemed like a good idea to me. But holy smokes it was RICH. I never understand when someone says a chocolatey dessert (i.e. fudge) is too rich. Too rich? How can something be too rich? It’s like saying something is too delicious. But this drink is rich and more fit for sipping out of a small glass than gulping from a mug.
- 1 1/2 cup milk
- 1 cup red wine (I used Kendall-Jackson Cabernet Sauvignon)
- 1/3 cup dark chocolate chunks
- In a saucepan over medium heat, combine milk and chocolate chips.
- Whisking constantly until chocolate is melted into milk and you have a thick and creamy chocolate milk.
- Pour in red wine and heat until everything is hot.
- Pour into 2 mugs or 6-8 smaller glasses and top with coconut whipped cream.
Makes 2 mugs or 6-8 smaller glasses
This drink is rich. So instead of just serving 2 (as shown in the pictures), I would recommended serving 6-8 in smaller glasses for sipping.
There’s nothing that smells better this time of year than a home filled with the smell of apples and cinnamon and nothing tastes better than coming in from the cold to a freshly made apple cider waiting for you. In less than half a day you can also enjoy your own delicious cup of homemade apple cider. Although this recipe calls for a slow cooker, don’t worry if you don’t have one! This recipe can also be made in a large pot on the stove.
- 8-10 apples (I prefer gala for the earthier taste)
- 1/2 cup brown sugar
- 5 cinnamon sticks, or more if you prefer a stronger taste of cinnamon!
- 1 tablespoon whole cloves
- 1 whole allspice or 1 tspn powdered
- 10 cups of water
- Cut your apples into quarters. Don’t bother removing the seeds as you will be straining it out later on.
- Place apples, spices, sugar and water into the slow cooker and cook on low for 3 hours.
- After 3 hours use an immersion blender or a potato masher to mash the apples as much as you can. Again, don’t worry about the apple pieces floating around as you will be straining it out.
- Cook for another 1-3 hours or until desired flavor has been reached. I prefer the longer wait as the flavor comes out so much more.
- Strain the liquids with a strainer covered with cheese cloth to remove any fine apple pieces.
- Place in air tight container in fridge for up to one week or you can freeze to keep and use at a later date.