SOUS VIDE CUBAN NOCHE BUENA EGGNOG
Eggnog has a varied and rich history with a lot of competing claims for its origin. Regardless of where it comes from, the rich, creamy nutmeg-spiced drink is a favorite of many and is primarily consumed in Canada and the United States during the holiday season. It can be enjoyed hot or cold, depending on preference and how cold it is outside. This is a Cuban twist on this homey, soul-soothing holiday classic created by one of our chef contributors, Chef Carlos Villanueva.
- Servings 8
- Dish Drink
- Time 120 minutes
- Skill Beginner
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.
Place into the vacuum chamber and vacuum one full cycle with maximum suction.
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.
Stir the rum into the mixture and serve.
Plating components: eggnog, crushed ice, cinnamon stick, ground cinnamon