Homemade Vanilla Bean Eggnog Infused with Tripel Style Belgian Ale
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 |
| 10guests | 5minute |
| Cook Time | Passive Time |
| 20minute | 2days |
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Ingredients
- 750ml Tripel Style Alesuch as Westmalle Tripel, Allagash Tripel or other Tripel
- 2each vanilla beans, whole,split in half lengthwise
- 6each egg yolks, extra large,
- 1/2cup sugar, Belgian Soft Blondeor organic if not available
- 1pinch salt, kosher
- 4cup cream, heavypreferably organic
- 2cup milk, wholepreferably organic
-
1teaspoon
nutmeg,grated on a Microplane Zester | Grater
- 6each egg, whites, extra large,
- 2tablespoon sugar, Belgian Soft Blondeavailable at Beer Beer and More Beer or organic sugar
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