INGREDIENTS
- 1 cup heavy cream
- 1 cup Cannamilk
- 3 large egg yolks
- ½ gram kief
- ½ cup granulated sugar
- ½ teaspoon nutmeg
- ½ teaspoon vanilla extract
- Pinch of salt
- 2 ounces bourbon, optional
- Ground cinnamon and nutmeg for topping
DIRECTIONS
- Pre-heat the oven to 250˚F. Put the kief in a small ovenproof dish and toast for 20 minutes to decarboxylate.
- Set your sous vide water bath to 185˚F.
- In a mixing bowl, thoroughly whisk the heavy cream, milk, egg yolks, decarbed kief, sugar, nutmeg, vanilla, and salt until frothy and uniform.
- Seal the eggnog mixture in a freezer-safe, zip-sealed bag and lay the bag on the edge of the countertop to push out all the air before you seal.
- Once the sous vide water bath has reached its temp, place the sealed bag into the water, making sure the bag is completely submerged.
- Sous vide for one hour.
- Remove the bag from the water bath and pour the mixture into a blender. Puree until smooth.
- At this point you can blend bourbon into the eggnog (if using).
- Refrigerate until cool. The eggnog will thicken even more in the fridge.
- Serve with a sprinkle of cinnamon and freshly grated nutmeg.
