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Duration:
120 mins
Servings:
8
Level:
Easy
Eggnog has a storied past, with origins that are widely debated across cultures. Regardless of its beginnings, this rich and creamy drink—traditionally flavored with nutmeg—is a beloved holiday staple in North America.
This recipe offers a Cuban twist on the classic holiday eggnog, reimagined by Chef Carlos Villanueva. Combining the comforting warmth of traditional eggnog with the vibrant spirit of Cuban flavors, it delivers a smooth, spiced beverage that can be enjoyed hot or cold, perfect for festive gatherings or cozy winter evenings.
Part 1:
Sous Vide Cuban Noche Buena Eggnog
Step 1
Combine all ingredients, except for the Ultra-Sperse®, in a bowl using a whisk. Place bowl the blast chiller for three minutes to ensure the eggnog mixture is very cold before vacuum sealing.
Step 2
Place into the vacuum chamber and vacuum one full cycle with maximum suction.
Step 3
Set the immersion circulator to 140 degrees F/60 degrees C and cook for 90 minutes. Strain the contents of the bag and whisk in the Ultra-Sperse® to thicken the mixture. Chill until cold.
Step 4
Stir the rum into the mixture and serve.
Plating components: eggnog, crushed ice, cinnamon stick, ground cinnamon
Part 2:
Part 3:
FEATURED PRODUCT
Ingredients
Equipment
