Step 1

Set the sous vide to 144°F (62°C).

Step 2

Combine eggs, sugar, whole milk, heavy cream, vanilla extract, nutmeg in a blender.

Step 3

Puree until smooth, frothy, and the sugar has dissolved... about 30 seconds.

Step 4

Transfer to a large zip top bag, add the cinnamon stick and seal using the water immersion technique.

Step 5

Leave the zip top bag open so as the eggnog bubbles pop, the can escape.

Step 6

Set the timer for 1 hour. Massage the bags several times throughout the cooking process.

Step 7

When the timer goes off, remove the bag from the sous vide water bath and cool completely in an ice bath.

Step 8

Remove the cinnamon stick.

Step 9

Add the rum and brandy to the eggnog.

Step 10

Serve immediately or refrigerate for up to three days. Add additional bourbon and brandy if desired.