Go to the Recipe: Velvety-Smooth Homemade Eggnog
I am excited to try this. Looks like a fun holiday project! I love my Joule! I have an Anova and have been happy with it. But the little Joule is so small, sleek and sexy. It fits in the drawer next to my silverware, instead of up on a shelf in a storage tub where my Anova sits. I use the Joule a ton more just because of the sheer convenience of it. And love the fact that it doesn't require so much water to use. My one complaint is the MICROSOFT DO NOTHING loop when you open the app, and are forced to stare at a splash screen for 8 seconds every time! I hate that aspect. Please kill that! Go directly into the app please!
Why does the video have different timing and uses a bag instead? Will the outcome be the same or will this recipe turn out better than the video?
Last year's version of this recipe had carrageenan and guar gum in it ... were they eliminated to make the recipe more accessible? I'm guessing it will just make a bit of a difference in the texture.
My family LOVES your eggnog and insists I make it every Christmas! Sooooo much better than store bought which just tastes like syrup (speaking of which, I personally preferred the Chefsteps version of eggnog better with half the sugar that the recipe called for).
Is there any advantage to adding instant non-fat milk powder to this recipe? I'm asking because this is such a similar custard as the frozen custard recipe which does call for milk powder.
Could I just use a bit of rum in place of the rum extract?
Hi there i have a question, how long could it last if i store the cooked eggnog in the fridge and still have the same taste? thanks
still waiting for joule international shipping )
Aging your eggnog can enhance its flavors. Kenji gives a discussion at Serious Eats. This can also give you an idea of how long it can rest in the fridge: http://www.seriouseats.com/2016/09/is-aging-holiday-eggnog-worth-it.html
I'm curious about the differences between the two as well. Looking forward to making this season!
I did, worked fine, though I have no basis for comparison.
That's a good quention, mate. I believe so. I mean... sure some milk powder taste would be welcome here. Guess I'll try. Cheers!
We still love how the guar gum and the carrageenan in the original version keep the eggnog extra thick and creamy. For those who don’t like using uncommon ingredients, this is a simpler approach. Both work great, but if you’re comfortable with gums, the OG version will stay thicker and smoother for longer. You can always find the old recipe here: https://www.chefsteps.com/activities/eggnog-classic
Will this recipe work using a milk alternative like almond or coconut milk?
Hi Mary, We haven't tested it with alterna-milks, but why not? Give it a try and let us know how it turns out. The one thing to watch out for is sweetness levels as some of those milks have added sugar. So if you are using sweetened, you might consider the sugar amount on the carton per serving and adjust accordingly.
Check out Amazon.com. I live in Canada and found Joule there, even shipped it.
Yeah, what he said about the splash screen
How can I prepare this without Joule?
Use a pot of water on the stove with a thermometer.
Why on earth do you have to get all fancy with grams for measuring and a/n what ever that is sorry this is America not France
Using weight is much more accurate than volume. Change is sometimes hard to accept.
"a/n" means "as needed."
As Jim said, it's much more accurate. But also it is easier to scale the recipe. Want a double batch? Multiply everything by 2. Easy and done. If you're making a large batch, weight is crucial. For example, why measure out 16 cups of flour when you can just put a large container on a scale and weigh out 2 kilograms?
In fact, for baking recipes, weight is critical. You can easily see the ratio of flour to liquid and have a good idea of how the dough will behave.
In short, just buy a scale and start cooking by weight. It's a short learning curve with huge rewards.
In the old video, a Ziploc bag was used to cook the eggnog sous vide. Is it still recommended to use Ziploc, or should jars be used? Also, IF we can use said bags, would the cooking time be 20 minutes (like the old video) or 60 minutes?
hi what is rum extract and why no just rum?
(a) keeps the milk from curdling
(b) keeps it "virgin" for those that prefer things non-alcoholic
(c) go ahead and use rum, I left out the extract and added a shot after the recipe was ready when I put it in a glass.
Just out of curiosity, if you have a Sous Vide Supreme unit, couldn't you just pour all the liquids into the stainless steel basin and heat it that way? Same principle as the homemade cheese curds method?
I'm all for using a scale to measure the larger quantities, but can you give an approximate tsp/tbsp amount for the rum extract, nutmeg, clove, and almond extract please? My scale only measures in 1g increments.
Do you, or does anyone out there, have a favorite kitchen scale that measures .1g?
I have had my joule for several months now...I love it, my wife loves the yogurt that I make with it. I love eggnog and was wondering about making eggnog yogurt using this recipe. I have read websites that recommend holding the sugar out of eggnog, add yogurt and ferment and then add the sugar into the yogurt after. Would you recommend something similar or could I just make the above recipe, add some existing yogurt and ferment?
How thick is this supposed to be? I've made it & it tastes great, but it's no thicker than when it went into the water! Is this right?
Hi James,
Sydni, on the kitchen team, figured out the volume measurements for you! Some of them are still pretty small, but I hope it helps.
Eggnog Volume Measurements
2 1/2 C Whole Milk
3/4 C + 1 tbsp Heavy Whipping Cream
3/4 C Granulated Sugar
8 ea Egg Yolk
1/2 tbsp Rum Extract
1/4 tbsp + a small pinch Ground Cloves
1 1/2 tsp Nutmeg (I grated half a nutmeg to get this amount)
1/8 tsp Almond Extract
Margret, This is the one we typically recommend. https://www.amazon.com/Mettler-Toledo-JL6001-G-LA00-Scale/dp/B002LHADKW/ref=sr_1_fkmr0_1?ie=UTF8&qid=1417646252&sr=8-1-fkmr0&keywords=meter+toledo+6001&utm_source=Blog&utm_medium=post-digital-scale-blog&utm_campaign=BlogGiftGuideCampaign
Absolutely!
You can use either Ziploc or jars for this recipe. If you cook a full recipe in a bag and agitate it every 10 minutes at about 25 minutes it will be at a core temp of around 68°. That was fine for the OG recipe because it had hydrocolloids in it to thicken. I think 45 minutes in a Ziploc would work great.
Hi, James! From Grant: I have never made yogurt with eggnog. But I would think that you could easily make a yogurt-like snack with hydrocolloids with less headache than trying to ferment a beverage that is already cooked and contains eggs and sugars, which all complicate fermentation. Maybe try asking on the forum? Perhaps yogurt expert John Fisher will weigh in!
Tell Sydni she rocks, and thanks!
Thank you for the feedback. I'm looking into which hydrocolloid would be best to get a good thick yogurt texture.
+1. Maybe additional yolks to increase thickness? Or some almond milk?
When you say "submerged" do you mean completely submerged or just up to the top of the jar but not over?. Curious since you have the jar lid finger tight to release air. If water level is over top won't water get in?
Thanks,
THERK
Submerged means under the water. If the lids are finger tight, they will allow air to escape, but not let water in.
Mine came out THINNER! I think the jar lids leaked. I don't think "fingertip tight" is a reliable method. Next time I will use bags instead.
My water has gone all foggy. Does that mean my lid wasn't tight enough? Did I over fill the jar? Should I stop the sous vide machine? I'm kinda worried now...
Hey community, i made a double batch of eggnog today. I used ziplock bags, and submerged the nog in a 162 bath for 20 minutes, agitating the mixture and bag after 10 minutes. The taste is dope, but the consistency is not as thick as i had hoped. The recipe calls for 8 medium sized egg yolks per batch, but i substituted that 8 for 6 extra large yolks. How can i thicken up the eggnog?
how many yolks, what temp, and how long?
Tasty, but thin as regular milk. I followed the directions, except that I cooked it longer to see if it would thicken any.
I don't think any water was let in, I just don't think the temp/egg content was quite right. It was still bloody tasty, & as I used cream instead of milk in the cocktail recipe, it was still nice & thick. An extra yolk & +1 degree Celsius should fix this. I've made Chefsteps' creme brûlée with the fingertip method & it worked just fine, by the way.
As above, initially for half an hour. Then when I saw it was thin, I bunged it back in for another half an hour.
I made this classic version yesterday and made a double batch. After sharing 1/2 of the batch as eggnog - I realized that these proportions are almost the same as an ice cream base. I threw it into the Cusinart ice cream maker and it turned out perfect!
@Justin B Did you weigh out the egg yolks?
Am I the only one who thinks it was way tooo much sugar ? I put in half the amount and it was plenty sweet.
if you want to make it thicker, adjust the temperature and increase it by 2-3 degrees. The egg yolks are what thicken the fluid as they start to gel. 72 Degrees is the minimum temperature to start gelling a yolk, so if you move it up in temperature it will start getting thicker and thicker.
Sad no one answered this one. I have the same thing going on right now. I suspect I got finger tight right but maybe overfilled the jar so the heat pushed some liquid out?
Agree!
Twice in a row my quart sized mason jar broke in the water even though air bubbles were escaping. This happened just a few minutes into cooking. What happened? Did I overfill? Can I use a freezer bag instead?
Can I use a freezer bag instead of a jar?
Why cook eggnog? Maybe the ingredients I get from the farm are less dangerous than those you get from the store.
This was nice, but I’d like it eggier. How best to achieve this? More egg? Higher temp? Longer cook? Advice gratefully received.
Maybe temperature difference. The ingredients inside are too cold so when it all hits the hot water the glass breaks. Are you letting the cold ingredients sit iin the mason jar for long. If so it can make the glass cold .either way I hope you have solved this issue by now (one year later)
you could try bringing it closer to 76 degrees. That would make it a bit eggier and probably thicker too. Also dont forget to strain it (I dont understand why they left that out)
Because eggnog is custard
It did! It didn’t go lumpy, either.
Try using a bit of egg white instead of the yolk – most of the "eggy" flavor comes from the whites, not the yolks (at least in my non-scientific experience).
Wow! nice recipe!
I know one interesting Smoothie recipe - Strawberry Oat Smoothie https://greenann.com/recipe/strawberry-oat-smoothie/
Ingredients:
7 oz Strawberries
1 Banana
½ cup of Oats
½ cup of Coconut Milk
1 cup of Water
1 tbsp Coconut Oil
Try!)
What happened to the original recipe with hydrocolloids to thicken it? Which hydrocolloids and in what amounts should I use?
How should I adjust the cooking time of I use 8 oz jars?
Keep the time the same for smaller jars
1/8th tap xanthan gum makes a world of difference
I am about to launch....however, the amount of liquid surpasses 2 pint size mason jars.
The recipe yields "around" 1L, which surpasses the 2 pint jars. You can crank up the recipe and then disperse it into 2 quart jars?
pasteurization
I agree. Too sweet.
Just want to say, I understand why you’re into weighing not measuring. This small recipe is not for a professional kitchen, so for those of us making it at home, our scales are not sensitive enough to weigh out the small amounts of extracts and spices. I made a second batch and eyeballed it, but teaspoon measures would be better here. And the recipe needs less sugar.
"TAP?" Is that tsp?
