NA Eggnog

A non-alcoholic version of eggnog

Author

Mike Boyer

Prep Time: 00:15

Recipe Time: 01:30

Temperature : 144F / 62.2C

Ingredients

• 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

1. Put all ingredients except milk into a bowl(I use a half gallon mason jar) and blend with a mixer for 2 minutes.
2. Add milk and blend for another 30 seconds.
3. If you used a bowl transfer to a half gallon mason jar or 2 quart mason jars.
4. Put lid(s) and band(s) mason jar(s).
5. Put jars into the water bath vessel and fill with water.
6. Set your Anova Sous Vide Precision Cooker to 144.0ºF / 62.2ºC.
7. Cook for 1.5 hours.

Finishing Steps

1. Remove from the water bath and let cool on the counter for about an hour.
2. Refrigerate for at least 24 hours but 3-5 days let the flavors meld better.
3. Shake before serving.