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Smoked Eggnog

Smoked Eggnog

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

10 Minutes

Cook Time

1 Hours

Pellets

Apple

Ingredients

Number of people serving

4

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Units of measurement:
main
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

Step

  • 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!

My Notes


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