It’s Egg Nog Time

This is a short post, because I use the same recipe every year. It’s dead simple, uses a sous vide bath to pasteurize the eggs in the nog, and you can scale it up as much as you like. Here’s a link to the recipe I started with, which requires a login. FWIW, I made about five gallons of it last year to give to friends and family as gifts. I’ve posted my edited and scaled up recipe below.


  • 9000g Whole Milk (2 cups of whole milk = about 500g for reference)
  • 3000g Heavy Cream
  • 2400g/12cups Sugar
  • 1800g egg yolks*
  • 18g nutmeg
  • 12g cloves

This makes about 20 quarts of nog. It’s a lot.


  • Put the immersion circulator in a tub deep enough to fill with water to the bottom of the neck of the jars you use. Set the bath to 162F/72C
  • Beat the egg yolks thoroughly for best results
  • Combine everything in a large bin and whisk it.
  • Transfer the mixture to mason jars, straining through a fine mesh sieve to remove chunks of egg
  • Place lids on the jars then twist the rings until they’re fingertip tight. You want air to be able to escape from the jars when they heat up, but you don’t want water to get into the nog.
  • Put the jars in the bath. Pint jars need to cook for 60 minutes, quarts for around 90. If you’re doing a bunch at a time, you’ll want to rotate them around the tub every 20 or 30 minutes so they all get evenly heated. A jar lifter is vital for this.
  • If you want to drink the nog immediately make an ice bath, otherwise the jars can cool in the fridge. Let the jars rest at room temperature for fifteen minutes before adding them to the bath, so they don’t crack.
  • Make sure you shake the jars before you serve. Feel free to add your choice of booze and garnish with a dusting of freshly ground nutmeg or cinnamon. I recommend a splash of bourbon or dark rum, but it’s great on its own too.
  • The nog should be good for 1-2 weeks in the fridge. Enjoy!

If I ever have any extra, I’m going to try to make some ice cream with it. It should have a high enough fat content that it will work, but I’ve never had any extra left after Christmas before, so I haven’t had a chance to try.

Note: For the yolks, it’s usually about 72 eggs worth of medium egg yolks. I strongly recommend you make the trek to your local restaurant supply place and get a carton of yolks, rather than figure out how to deal with 4 pounds of egg uncooked egg whites. It’s impossible to make enough angel food cake to use them all and disposing of them is a problem.

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