NA Eggnog

Ingredients for 6

• 21 large eggs

• 2 cups white sugar

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1/8 tsp clove

• 1/2 tsp cardamom

• 3 tsp vanilla extract

• 1/2tsp almond extract

• 7 cups milk

• 2 cups heavy cream

Directions

• Step 1

  Put all ingredients except milk into a bowl(I use a half gallon mason jar) and blend with a mixer for 2 minutes.

• Step 2

  Add milk and blend for another 30 seconds.

• Step 3

  If you used a bowl transfer to a half gallon mason jar or 2 quart mason jars.

• Step 4

  Put lid(s) and band(s) mason jar(s).

• Step 5

  Put jars into the water bath vessel and fill with water.

• Step 6

  Set your Anova Sous Vide Precision Cooker to 144.0ºF / 62.2ºC.

• Step 7

  Cook for 1.5 hours.

• Finishing Steps

• Step 0

  Remove from the water bath and let cool on the counter for about an hour.

• Step 1

  Refrigerate for at least 24 hours but 3-5 days let the flavors meld better.

• Step 2

  Shake before serving.

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