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Eggnog sous vide
Sous vide · Vacuum·16 December 2015

Eggnog sous vide

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Especially in the run-up to Christmas I can't get enough eggnog (did you get it?), and it is one of the few ways I can take coffee. This is a super cocktail for starting a Christmas lunch party or for toasting Merry Christmas when it is time to say goodbye to your colleagues. The clever thing is that the rum coffee and the siphon can be prepared at home, and then it only takes 20 seconds to make a drink. We have had it on the programme for a few years now, so we know it is a sure winner.

Rum coffee

  • 3.5 dlcold coffee - preferably the espresso type
  • 0.5 dldark rum
  • 35 gsugar
  1. Combine everything and keep it in the fridge in a suitable container.

Eggnog siphon

  • 250 gegg yolks
  • 2.5 tbspvanilla sugar
  • 100 gsugar
  • 500 gwhipping cream
  • 325 gskimmed milk
  1. Whisk the egg yolks, sugar and vanilla sugar together to a uniform mass. Whisk in the cream and milk until homogeneous and vacuum-seal in a vacuum bag. Cook sous vide at 82C for 30 minutes. Massage the bag now and then while it cooks. Cool completely in an ice/water bath. Pour into a large siphon and give it 3 NO2 chargers. Put in the fridge.

Serving

  • Rum coffee
  • Eggnog siphon
  • Grated chocolate
  • Cinnamon powder or star anise powder
  1. Pour 20 g rum coffee into a cocktail glass and top with the eggnog siphon. Grate chocolate over it and add a sprinkle of cinnamon or star anise. Serve immediately.
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