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Smoked Eggnog

10

1

Apple

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.

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main

  • 2 Cup whole milk

  • 1 Cup heavy cream

  • 4 Egg yolks

  • 1/3 Cup plus 1 tablespoon sugar

  • 3 Ounce bourbon

  • 1 Teaspoon vanilla extract

  • 1 Teaspoon freshly grated nutmeg, plus more for garnish

  • 4 egg whites

  • Whipped cream, for serving

  • 1

    Plan ahead, this recipe requires chill time.
  • 2

    Set Traeger temperature to 180℉ and preheat, 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.

    180 ˚F

    • 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 sugar and continue to beat until sugar completely dissolves.
    • 4 Egg yolks

    • 1/3 Cup plus 1 tablespoon 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 freshly grated nutmeg, plus more for garnish

  • 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 whites

  • 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 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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