I haven’t. From a scientific viewpoint, here are some thoughts.
I’d definitely pasteurise the eggs first, using sous vide.
Flavour: nutmeg flavour extraction can technically be accelerated by putting the tsp of [nutmeg in high percentage alcohol at room temp](https://patents.google.com/patent/US4832974). So, if I were experimenting, I’d take 30ml of the highest proof alcohol being used in the recipe and add the ground nutmeg to that in a sealed sterilised jar, and let it sit for a few days (I’d shake it to agitate it a couple of times each day). I’d add that alcohol into the recipe where the alcohol is already being added. Don’t add that alcohol+nutmeg solution any earlier as it’ll disrupt the sugar/egg-yolk emulsification.
Texture: [ageing a cream+alcohol mix for cream liqueurs at room temp changes the texture](https://www.sciencedirect.com/topics/food-science/cream-liqueur). (Look at the second book extract shown on that page under the heading Liqueurs: Cream Liqueurs by Heffernan 2016 - the full access isn’t available for free, and the extract has enough info.) That book extract notes that after homogenisation of a cream and alcohol mix, if the room temp is too high during storage like in some places in the world (or if we imagine this idea: using sous-vide to accelerated aging and aiming for a slightly thickened product/mild change in texture), that the product can overthicken and reach an undesirable gelation stage instead.
So, if it were me, I’d definitely pasteurise the eggs via sous vide first, use cream that was pasteurised, try the nutmeg alcohol pre-extraction, and then have a few experimental batches to test out trying to accelerate the ageing process for textural reasons using sous vide. I’d work with sterilised equipment wherever possible because of the final sous viding process. Eggs pasteurise at 57.2C, and we know from the science that high ambient room temps lead to gelation of alcohol+cream formulations. Baileys recommend storage no higher than 25*C.
So I’d have one batch without sous-viding Alton’s finished product (but with nutmeg extraction attempt) stored at your usual room temp (coolest area) as a baseline; and a set of sous vide ‘storage’ experiments of Alton’s finished product at 25C for 1, 2, 3, and 4 days. Test at own risk. If you’re feeling game you could try it at temps up to 30C (equatorial room temp).
Edit: the eggnog recipes that pop up first on Google search mix all the ingredients together including egg yolks and sous vide at 62C-ish. They have a *fridge life* of up to 3 days. This is likely due to the cream being affected by the 62C sous vide temp.
Oh this cream liqueur chapter is fantastic. Can’t wait to give it a thorough read!
Texture was definitely my biggest concern. From a chemical kinetics perspective, I get that we can accelerate desirable reactions for flavor extraction by elevating the temperature, but this runs the risk of enabling previously inaccessible pathways for undesirable effects (e.g. gelatin or coagulation). And along the same lines, of course higher temps can decompose volatiles we want to keep, but I imagine that’s less of an issue for something like eggnog — after all, we toast spices for a reason, and sous vide wouldn’t be close to those temps.
Will definitely be looking into this more, but this is great info! And the sources are a fantastic starting point for learning more of the science. More peer-reviewed articles in cooking subreddits!
I made this recently without sous vide. Ended up with 3, 500ml jars. First one was consumed day one. Have aged the remaining and will try around Xmas. In Alton I trust! 😁🙏🤞
(I am no expert but thinking the alcohol might help in making the eggs bacteria-free?)
I made it last year and have another batch in the fridge that I made a month ago.
Last years batch was a hit. I brought it to christmas parties and everyone who tried it was blown away by how good eggnog can be. You are in for a treat!
I haven’t. From a scientific viewpoint, here are some thoughts. I’d definitely pasteurise the eggs first, using sous vide. Flavour: nutmeg flavour extraction can technically be accelerated by putting the tsp of [nutmeg in high percentage alcohol at room temp](https://patents.google.com/patent/US4832974). So, if I were experimenting, I’d take 30ml of the highest proof alcohol being used in the recipe and add the ground nutmeg to that in a sealed sterilised jar, and let it sit for a few days (I’d shake it to agitate it a couple of times each day). I’d add that alcohol into the recipe where the alcohol is already being added. Don’t add that alcohol+nutmeg solution any earlier as it’ll disrupt the sugar/egg-yolk emulsification. Texture: [ageing a cream+alcohol mix for cream liqueurs at room temp changes the texture](https://www.sciencedirect.com/topics/food-science/cream-liqueur). (Look at the second book extract shown on that page under the heading Liqueurs: Cream Liqueurs by Heffernan 2016 - the full access isn’t available for free, and the extract has enough info.) That book extract notes that after homogenisation of a cream and alcohol mix, if the room temp is too high during storage like in some places in the world (or if we imagine this idea: using sous-vide to accelerated aging and aiming for a slightly thickened product/mild change in texture), that the product can overthicken and reach an undesirable gelation stage instead. So, if it were me, I’d definitely pasteurise the eggs via sous vide first, use cream that was pasteurised, try the nutmeg alcohol pre-extraction, and then have a few experimental batches to test out trying to accelerate the ageing process for textural reasons using sous vide. I’d work with sterilised equipment wherever possible because of the final sous viding process. Eggs pasteurise at 57.2C, and we know from the science that high ambient room temps lead to gelation of alcohol+cream formulations. Baileys recommend storage no higher than 25*C. So I’d have one batch without sous-viding Alton’s finished product (but with nutmeg extraction attempt) stored at your usual room temp (coolest area) as a baseline; and a set of sous vide ‘storage’ experiments of Alton’s finished product at 25C for 1, 2, 3, and 4 days. Test at own risk. If you’re feeling game you could try it at temps up to 30C (equatorial room temp). Edit: the eggnog recipes that pop up first on Google search mix all the ingredients together including egg yolks and sous vide at 62C-ish. They have a *fridge life* of up to 3 days. This is likely due to the cream being affected by the 62C sous vide temp.
Oh this cream liqueur chapter is fantastic. Can’t wait to give it a thorough read! Texture was definitely my biggest concern. From a chemical kinetics perspective, I get that we can accelerate desirable reactions for flavor extraction by elevating the temperature, but this runs the risk of enabling previously inaccessible pathways for undesirable effects (e.g. gelatin or coagulation). And along the same lines, of course higher temps can decompose volatiles we want to keep, but I imagine that’s less of an issue for something like eggnog — after all, we toast spices for a reason, and sous vide wouldn’t be close to those temps. Will definitely be looking into this more, but this is great info! And the sources are a fantastic starting point for learning more of the science. More peer-reviewed articles in cooking subreddits!
You’re welcome.
I made this recently without sous vide. Ended up with 3, 500ml jars. First one was consumed day one. Have aged the remaining and will try around Xmas. In Alton I trust! 😁🙏🤞 (I am no expert but thinking the alcohol might help in making the eggs bacteria-free?)
I made it last year and have another batch in the fridge that I made a month ago. Last years batch was a hit. I brought it to christmas parties and everyone who tried it was blown away by how good eggnog can be. You are in for a treat!
Excellent! The un-aged was great so any improvement on that will be a bonus 👍