By Traeger Kitchen
Keep your spirits bright this holiday season with this smokin' eggnog. A little smoke, vanilla, nutmeg and bourbon make for the perfect cocktail to keep you warm all winter long.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.2 Cup | whole milk |
1 Cup | heavy cream |
4 | egg yolk |
3/8 Cup | sugar |
3 Ounce | bourbon |
1 Teaspoon | vanilla extract |
1 Teaspoon | Nutmeg |
4 | egg white |
To Taste | whipped cream |
1
Plan ahead, this recipe requires chill time.
2
Set grill temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
180 ˚F / 82 ˚C
Super Smoke
3
Pour the milk and the cream into a baking pan and smoke on the Traeger for 60 minutes.
180 ˚F / 82 ˚C
01:00
Super Smoke
4
Meanwhile, in the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add 1/3 cup sugar and continue to beat until sugar completely dissolves.
5
After the milk and cream have smoked, add them along with the bourbon, vanilla and nutmeg into the egg mixture and stir to combine.
6
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. When you lift the beaters the whites will make a peak that slightly curls down.
7
With the mixer still running, gradually add 1 tablespoon of sugar and beat until stiff peaks form.
8
Gently fold the egg whites into the cream mixture and then whisk to thoroughly combine.
9
Chill eggnog for a couple hours to let the flavors meld. Garnish with a dash of nutmeg and whipped cream on top. Enjoy!
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