Eggnog is a traditional Anglo-Saxon winter drink, especially associated with Christmas. Interestingly, its ingredients and texture are very similar to the classic Italian zabaione, though eggnog is usually a bit more liquid. In my family, even in Italy, it became a winter favorite for exactly that reason: it felt familiar, rich, and comforting, perfect for sipping slowly on cold evenings.
This homemade version uses the sous vide method to transform classic eggnog into a drink that is incredibly smooth, rich, and custard-like, with a consistency that sits between traditional eggnog and the slightly thicker zabaione. Gentle, controlled cooking enhances both flavor and texture while pasteurizing the eggs, making the recipe both safe and indulgent.
If you want more detailed explanations about sous vide cooking, you can check out this article on my blog for a full guide.
Enjoy it on its own, slightly warm right after cooking, or chilled and shaken with ice and rum to create a luxurious Sous Vide Eggnog Cocktail. Either way, it’s a drink that makes winter gatherings instantly feel festive and special.
What Makes This Sous Vide Eggnog Special
The magic of this recipe lies in the sous vide technique. Traditional eggnog can be tricky: too much heat and the eggs scramble; too little and the texture can be thin or uneven. Sous vide keeps the temperature perfectly stable, resulting in a velvety, homogeneous cream with no risk of curdling.
The flavor is warm and elegant, with notes of nutmeg and cinnamon, a subtle hint of almond, and just enough rum to add depth without overpowering the eggs and dairy. The final result is rich but not heavy, indulgent yet surprisingly easy to drink.
How Much Does This Recipe Make?
About 250 g (roughly 1 cup) of eggnog, shaken with ice and 70–80 g of rum, yields approximately four cocktail servings. The quantities are flexible and can easily be adjusted depending on how strong or creamy you prefer your drink.
Keep in mind that the rum and ice are completely optional. The sous vide eggnog is excellent even without alcohol, enjoyed warm or chilled straight from the jar.
Ingredients for this Sous Vide Eggnog Recipe
For the Sous Vide Eggnog
- 8 egg yolks (medium eggs)
- 160 g (¾ cup + 2 tablespoons) granulated sugar
- 250 g heavy cream (1 cup)
- 0.4 g (about ⅛ teaspoon) almond extract
- ½ teaspoon ground cinnamon
- ½ teaspoon grated or ground nutmeg
- 2 tablespoons rum
- 500 ml (2 cups) whole milk
For the Eggnog Cocktail
- Ice, as needed
- 300 g (about 1¼ cups) rum, or to taste
- About 1 liter (4 cups) sous vide eggnog
How to Make Sous Vide Eggnog
Preparing the Mixture
Start by preheating your sous vide water bath to 72°C / 162°F, making sure there is enough water to submerge the jars up to just below the lids.
In a large bowl, whisk the egg yolks with sugar until well combined. Add the cream, almond extract, cinnamon, nutmeg, and rum, then whisk vigorously for at least five minutes. This thorough mixing helps create a smooth, stable base.
Once the mixture looks uniform, pour in the milk and mix again until fully incorporated (1).
Jar and Seal the Eggnog
Transfer the eggnog into clean glass jars (2). We usually use 250 ml (1-cup) jars, which are easy to handle and perfect for portioning later. Close the jars fingertip-tight (3), just enough to seal but loose enough to allow air to escape during cooking, preventing pressure buildup and potential cracking.
Sous Vide Cooking
Submerge the jars in the water bath and cook at 72°C / 162°F for 60 minutes. Adjust the time for different jar sizes: about 90 minutes for 500 ml jars, or around 40 minutes for 125 ml jars.
Every 15 minutes, carefully remove the jars and gently shake them to redistribute the mixture. Be cautious, as the jars will be hot.
After cooking, let the jars rest at room temperature for about 15 minutes, then transfer them to an ice bath to stop the cooking process completely.
How to Turn Eggnog into a Cocktail
To make a cocktail, combine the eggnog, rum, and ice in a cocktail shaker (4) and shake vigorously for a couple of minutes. This chills the drink and gives it a lighter, slightly frothy texture.
If you don’t have a shaker, a tightly sealed jar works just as well. It may not look very elegant, but the result is the same—just perhaps keep it out of sight of guests.
Strain the cocktail into individual glasses, or pour into a large glass bowl if serving a crowd. Finish with a light dusting of freshly grated nutmeg.
Serving Suggestions
Perfect for winter holiday gatherings, when friends and family come together at home, this delicious drink can be served in individual glasses with a sprinkle of nutmeg on top. Alternatively, you can pour it into a large glass bowl and let your guests serve themselves with a ladle and glass. Serve in small glasses as well, since it’s rich, and encourage guests to sip slowly and savor every drop.
Storage and Make-Ahead Tips
Once prepared, the sous vide eggnog keeps beautifully in sealed jars in the refrigerator for a few days. In reality, it rarely lasts that long because it’s so irresistible that it tends to disappear almost immediately!
Note that this creamy treat does not freeze well, so it’s best to enjoy it fresh for the perfect velvety texture.
Variations
You can easily adapt this recipe to your taste. Skip the rum for an alcohol-free version, or replace it with bourbon or brandy for a deeper, warmer flavor. Adding a pinch of cloves or a splash of vanilla extract can also enhance the aroma without overpowering the eggnog.
Sous Vide Eggnog Cocktail
Ingredients
- 8 egg yolks medium eggs
- 160 g granulated sugar
- 250 g heavy cream
- 0.4 g almond extract
- ½ teaspoon ground cinnamon
- ½ teaspoon grated or ground nutmeg
- 2 tablespoons rum
- 500 ml whole milk
- Ice as needed
- 300 g rum, or to taste
- 1 liter sous vide eggnog
Equipment
Method
- Start by preheating your sous vide water bath to 72°C / 162°F, making sure there is enough water to submerge the jars up to just below the lids.
- In a large bowl, whisk the egg yolks with sugar until well combined. Add the cream, almond extract, cinnamon, nutmeg, and rum, then whisk vigorously for at least five minutes.
- Once the mixture looks uniform, pour in the milk and mix again until fully incorporated.
- Transfer the eggnog into clean glass jars. I usually use 250 ml (1-cup) jars, which are easy to handle and perfect for portioning later. Close the jars fingertip-tight, just enough to seal but loose enough to allow air to escape during cooking, preventing pressure buildup and potential cracking.
- Submerge the jars in the water bath and cook at 72°C / 162°F for 60 minutes. Adjust the time for different jar sizes: about 90 minutes for 500 ml jars, or around 40 minutes for 125 ml jars.
- Every 15 minutes, carefully remove the jars and gently shake them to redistribute the mixture. Be cautious, as the jars will be hot.
- After cooking, let the jars rest at room temperature for about 15 minutes, then transfer them to an ice bath to stop the cooking process completely.
- To make a cocktail, combine the eggnog, rum, and ice in a cocktail shaker and shake vigorously for a couple of minutes. This chills the drink and gives it a lighter, slightly frothy texture. If you don’t have a shaker, a tightly sealed jar works just as well. It may not look very elegant, but the result is the same—just perhaps keep it out of sight of guests.
- Strain the cocktail into individual glasses, or pour into a large glass bowl if serving a crowd. Finish with a light dusting of freshly grated nutmeg.
