What a great drink. Creamy, rich, velvety, and very easy to make!! This drink only comes around once a year but after today’s post you can enjoy this drink all year around!
The beauty of making this drink at home is that you get to customize it however you want. I personally like my egg nog thick and creamy. Here are a few suggestions on how you can tweak my recipe to get slightly different results.
- To make the egg nog less sweet – use powdered sugar instead of regular sugar
- To make the egg nog thinner – adjust the milk to cream ratio. Use more milk than cream
- To make your egg nog thicker – you can cook longer than suggested (an additional 10 – 15 minutes)
- To make your egg nog thicker – adjust the milk to cream ration. Use more cream than milk
Adding Xanthan Gum
Xanthan gum is an optional ingredient, and it’s only purpose is to add a little body and thickness to your drink. This is a tricky ingredient and it’s very easy to overuse it. If you stick to the quantities I’ve suggested your drink will come out perfect. Xanthan gum tends to gel very quickly when added to liquids so it must be added during the blending process. If you add xanthan gum to your liquids and try to whisk it it will never full incorporate and leave you with little gel pockets.. f you don’t want to add xanthan gum to your egg nog but still want a nice and thick drink you might want to consider adding powder sugar instead of regular sugar. Powder sugar contains corn starch which will help thicken your drink up a bit. A quick note about powder sugar is that your drink won’t be as sweet so you’ll have to play with the ratios.
Here are a few things you might find useful when making egg nog
Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!
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- 1/4 tsp xanthan gum to help thicken the egg nog
- 1/2 cup bourbon add at the end of the process
- 1/2 cup dark rum add at the end of the process
- Set you immersion circulator to 160f (71.1c)
- Combine all the spices in a small bowl (Sugar, cinnamon, clove, nutmeg, salt, and xanthan gum-if you're using that ingredient) Give it a mix to combine.
- separate the egg whites from the yolks and place the yolks in a blender.
- on low/medium low blend the egg yolks till they take on a pale yellow color. As soon as that happens add the sugar/spice mixture a little a t a time till you've added it all.
- Next add the milk and continue to blend for another 30 seconds.
- pour your milk/egg mixture in a freezer friendly zip lock bag then add the cream that the recipe calls for. Give the bag a little shake to mix everything well.
- Remove as much air out of the bag as possible, place into the 160f (71.1) water bath, and clip the bag to the side. Cook for 30 minutes. Agitate the bag a few times during the cooking process to ensure that everything cooks evenly. I like to agitate every 10 minutes.
- After it cooks place the bag in an ice water bath and chill the egg nog mixture.
- Once your egg nog is chilled, transfer to a glass jar. Add the vanilla, and if you plan on adding alcohol you can add that now. Mix well and refrigerate overnight.
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