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Silky Sous Vide Coconut Tonka Eggnog

Dairy-free and downright delicious, this Silky Sous Vide Coconut Tonka Eggnog brings a touch of the tropics to a traditional holiday drink.
Course Beverages
Cuisine Cocktails
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Author i sugar coat it!

Ingredients

Equipment:

  • sous vide immersion cooker
  • 750ml wide-mouth mason jar
  • jar lifter

For the eggnog:

  • 300 grams coconut milk
  • 100 grams coconut cream
  • ½ tonka bean
  • 80 grams demerara sugar
  • 60 grams egg yolks from 4 large eggs
  • 10 grams coconut rum omit for non-alcoholic
  • nutmeg freshly grated
  • pinch tonka bean freshly grated
  • almond extract to taste

For the glass rims:

  • sugar and a mix of cinnamon and nutmeg optional

Instructions

Prepare the water bath:

  • Heat to 72ºC/162ºF

Make the eggnog:

  • Add the coconut milk and cream to an airtight container and add half a tonka bean to the liquids. Cover and allow to infuse in the fridge for a few hours, or overnight. This is optional, but adds more flavour.
  • Remove the tonka bean from the liquids and whisk all the ingredients together in a bowl, or blender.
  • Pour into one large mason jar and place the lid on the jar. Tighten enough to allow air to escape, without allowing water to enter the jar.
  • Submerge in heated water bath and cook for 60 minutes.
  • Remove when time is up and allow the jar to cool for a few minutes. While cooling, prepare a bowl with ice and water. Submerge the cooled jar in the ice bath. Place in the refrigerator to chill.

Serve:

  • Mix the sugar and spices and spread on a plate. Moisten the glass rim and dip the rim in the sugar mix.
  • Fill with eggnog and top with grated tonka bean or nutmeg.