1 cup heavy cream
1 cup whole milk
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
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.