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Smoked Eggnog




Keep your spirits bright this holiday season with our smokin' eggnog. A little smoke, vanilla, nutmeg and bourbon make for the perfect cocktail to keep you warm all winter long.



  • 2 Cup whole milk

  • 1 Cup heavy cream

  • 4 egg yolk

  • Cup Sugar

  • 3 Ounce bourbon

  • 1 Teaspoon vanilla extract

  • 1 Teaspoon nutmeg

  • 4 egg white

  • whipped cream

  • 1

    Plan ahead, this recipe requires chill time.
  • 2

    Set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    180 ˚F

  • 3

    Pour the milk and cream into a baking dish and smoke on the Traeger for 60 minutes.

    • 2 Cup whole milk

    • 1 Cup heavy cream

  • 4

    Meanwhile, in the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add 1/3 cup of sugar and continue to beat until the sugar completely dissolves.

    • 4 egg yolk

    • 1/3 Cup Sugar

  • 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.

    • 3 Ounce bourbon

    • 1 Teaspoon vanilla extract

    • 1 Teaspoon nutmeg

  • 6

    Place the egg whites in the bowl of a stand mixer and beat into soft peaks. (When you lift the beaters the whites should make a peak that slightly curls down.)

    • 4 egg white

  • 7

    With the mixer still running, gradually add 1 tablespoon of sugar and beat until stiff peaks form.

    • 1 Tablespoon Sugar

  • 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!

    • To Taste whipped cream

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