Keep your spirits bright this holiday season with Traeger’s smokin’ eggnog. A little smoke, vanilla, nutmeg, and bourbon make for the perfect cocktail to keep you warm all winter long.
PREP TIME: 10 Minutes
COOK TIME: 1 Hour
CHILL TIME: 3+ Hours
SERVES: 4
HARDWOOD: Apple
Traeger, Apple All Natural BBQ Wood Pellets, 20lb
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INGREDIENTS
- 2 Cups whole milk
- 1 Cup heavy cream
- 4 Eggs
- 1/3 Cup, plus 1 tablespoon sugar
- 3 Ounces bourbon
- 1 Teaspoon vanilla extract
- 1 Teaspoon freshly grated nutmeg, plus more for garnish
- Whipped cream, for serving
PREPARATION
- Plan ahead, this recipe requires chill time.
- Set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
- Pour the milk and cream into a baking dish and smoke on the Traeger for 60 minutes.
- Separate egg yolks and egg whites and set egg whites aside.
- 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.
- After the milk and cream have smoked, add them along with the bourbon, vanilla, and nutmeg into the egg mixture and stir to combine.
- 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.)
- With the mixer still running, gradually add 1 tablespoon of sugar and beat until stiff peaks form.
- Gently fold the egg whites into the cream mixture and then whisk to thoroughly combine.
- Chill eggnog for a few hours to let the flavors meld. Garnish with a dash of nutmeg and whipped cream on top. Enjoy!
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