Eggnog has been around for a millennium and has been associated with the holidays ever since it hopped the pond. It’s creamy, thick and rich. It’s also full of enough bourbon to give everybody the spice of holiday joy. Normally you have to start this months in advance to allow it to thicken and mellow out. You can do that with this recipe, but make sure you start it at least by early September to have it ready by the holidays. I’m going to be doing it Sous Vide, heating it to a precise temperature to activate the lecithin in the egg yolks to thicken it, but not scramble it, also allowing the bourbon to mellow out, and having it ready in a few days rather than a few months!
4 Egg Yolks
4 C Milk
3 C Heavy Cream
1 Vanilla bean
1 C Powdered Sugar
1/2 t Salt
2 Cinnamon Sticks
1/2 t Clove
1/2 A Whole Nutmeg Grated
2 C Bourbon
Add everything except the nutmeg, cinnamon and the bourbon. When you split the beans and scrape the seeds, save the pod.
Take your nutmeg and grate half of it into the blender.
Blend everything together until the whites create a foam on top.
Place a half of each cinnamon stick and a quarter of the vanilla pod into each jar.
Pour the blended mixture into the jars, leaving enough room for the bourbon.
Add your bourbon
Put the lids on finger tip tight. If it’s too tight, the jars could explode.
Submerge your jars in your water bath and cook at 144 for 1 hour. When it’s done, just place it in the fridge overnight. It’s ready right away, but if you let it sit for another week, the booze will mellow out and not punch you in the face with alcohol.
Top with a little fresh grated nutmeg for garnish and enjoy! It’s sweet, rich, creamy and has enough alcohol to give anybody the holiday spirit!
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