Homemade Vanilla Bean Eggnog Infused with Tripel Style Belgian Ale
Instead of the over sweetened and non-alcoholic commercial versions of Nog, why not make your own eggnog? This simple recipe will make any Belgian style Tripel shine in what could replace the rum drink we know today. I hope Homemade Vanilla Bean Eggnog Infused with Tripel Style Belgian Ale recipe becomes your go-to Holiday Eggnog recipe!
Save the vanilla beans after making this recipe and use them to make Vanilla Bean Infused Sugar.
Makes: 10 eight ounce servings.
This Homemade Vanilla Bean Eggnog Infused with Tripel Style Belgian Ale recipe uses the Trappist Belgian Beer to create a beer cocktail worthy of any Holiday feast/gathering!
| Servings | Prep Time |
| 10 guests | 5 minute |
| Cook Time | Passive Time |
| 20 minute | 2 days |
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This Homemade Vanilla Bean Eggnog Infused with Tripel Style Belgian Ale recipe uses the Trappist Belgian Beer to create a beer cocktail worthy of any Holiday feast/gathering!
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Ingredients
- 750 ml Tripel Style Ale such as Westmalle Tripel, Allagash Tripel or other Tripel
- 2 each vanilla beans, whole, split in half lengthwise
- 6 each egg yolks, extra large,
- 1/2 cup sugar, Belgian Soft Blonde or organic if not available
- 1 pinch salt, kosher
- 4 cup cream, heavy preferably organic
- 2 cup milk, whole preferably organic
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1 teaspoon
nutmeg, grated on a Microplane Zester | Grater
- 6 each egg, whites, extra large,
- 2 tablespoon sugar, Belgian Soft Blonde available at Beer Beer and More Beer or organic sugar
Servings: guests
Units:
Instructions
Vanilla Bean Infused Tripel Directions:
- Starting two days before you plan to serve this cocktail, take a quart size jar with a tight sealing lid and purge with CO2. Tilt the jar at a 45 degree angle and slowly add 3 cups of Tripel (homebrewed or get a growler from a local Brewery) trying to minimize the head formation and limit the oxygenation process. Add the vanilla beans to the Tripel, seal the jar and place in the refrigerator.
Eggnog Beer Cocktail Directions:
- In the medium sized bowl, add egg yolks, sugar and salt. Using a whisk or a handheld electric mixer, beat until the yolks turn a pale yellow in color and set aside.
- In a medium saucepan, over medium high heat, add the heavy cream and milk and bring to a boil, stirring to prevent any scalding on the bottom of the pan. Remove from the heat. To prevent the egg yolks from scrambling, temper them by adding only a ½ cup of the hot cream to start to the egg yolks with the mixer running. This will gradually increase the temperature of the egg yolk mixture keeping the eggs from cooking. Continue adding the cream mixture ½ cup at a time, until all the cream has been added. Check the temperature of the base, it should be 160°F | 71°C. If not, add back to the saucepan and heat to 160°F | 71°C, to pasteurize. Place the saucepan onto a bowl of ice water to chill.
- In another bowl, beat the egg whites to soft peaks, adding 2 tablespoons of sugar during the process.
- Remove the yolk | cream mixture from the ice bath, adding in the vanilla bean infused Tripel. Fold in the egg whites, and add in the freshly ground nutmeg. Transfer the finished eggnog to a serving pitcher and add the vanilla beans from the Tripel infusing as a garnish. This recipe can be made 4 hours in advance, as the egg whites and texture is best when fresh. Keep this beer cocktail refrigerated until it is served.
Recipe Notes
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