Fast & Easy Egg Nog Recipe - Thick and Creamy

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whole milk

Coconut cream offers a dairy-free option while maintaining richness.

bourbon

🥗Healthier: non-alcoholic vanilla extract

💰Cheaper: spiced rum

Spiced rum can mimic flavors while being more affordable.

Prepare a water bath with an immersion circulator set to 160 degrees Fahrenheit.

Separate 12 egg yolks from the whites and set the whites aside.

In a small bowl, mix turbinado sugar, clove, cinnamon, nutmeg, and a pinch of salt. Optionally add xanthan gum.

In a blender, add the egg yolks and blend on low until they turn pale yellow.

While blending, gradually add the spice mixture until fully incorporated and thickened.

Add milk to the blender and blend on low to medium for another 30 to 60 seconds.

Pour the mixture into a gallon-sized freezer-friendly Ziploc bag and add heavy cream.

Seal the bag, remove as much air as possible, and agitate to combine the ingredients.

Place the bag in the water bath and clip it to the side, agitating the bag a couple of times during cooking.

After 30 minutes, remove the bag from the water bath and place it in an ice bath to cool.

Once cooled, pour the mixture into a gallon-sized glass jar for storage.

Add vanilla extract to the cooled mixture. If using pure vanilla bean, it can be added earlier in the process.

For spiked eggnog, mix in 1/2 cup bourbon and 1/2 cup aged rum.

Cover the jar and refrigerate overnight for the flavors to meld and the eggnog to thicken.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens