By Traeger Kitchen
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|
|1/3 Cup||plus 1 tablespoon sugar|
|1 Teaspoon||vanilla extract|
|1 Teaspoon||freshly grated nutmeg, plus more for garnish|
|Whipped cream, for serving|
Plan ahead, this recipe requires chill time.
Set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
180 ˚F / 82 ˚C
Pour the milk and cream into a baking dish and smoke on the Traeger for 60 minutes.
180 ˚F / 82 ˚C
2 Cup whole milk
1 Cup heavy cream
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.
4 Egg yolks
1/3 Cup plus 1 tablespoon sugar
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 freshly grated nutmeg, plus more for garnish
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 whites
With the mixer still running, gradually add 1 tablespoon of sugar and beat until stiff peaks form.
Gently fold the egg whites into the cream mixture and then whisk to thoroughly combine.
Chill eggnog for a couple of hours to let the flavors meld. Garnish with a dash of nutmeg and whipped cream on top. Enjoy!
Whipped cream, for serving
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