Smoked Eggnog

Steps

• 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 / 82 ˚C

  Super Smoke

• 3

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

  180 ˚F / 82 ˚C

  Super Smoke

  Ingredients

  • 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.

  Ingredients

  • 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.

  Ingredients

  • 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.)

  Ingredients

  • 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!

  Ingredients

  •  Whipped cream, for serving