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Backyard Blogging.

Smoked Egg Nog

Keep your spirits bright through the holidays with a little smoke, vanilla, nutmeg and bourbon! We just love this Smoked Egg Nog!


4 Egg Yolks
4 Egg Whites
1/3 cup, plus 1 Tbsp. Sugar
2 cups Whole Milk
1 cup Heavy Cream
3 oz. Bourbon
1 tsp. Vanilla Extract
1 tsp. and for garnish Nutmeg, Freshly Grated


Plan ahead, this recipe requires chill time.

Set temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

Pour the milk and the cream into a baking pan and smoke on the Traeger for 60 minutes.

Meanwhile, in the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add 1/3 cup sugar and continue to beat until sugar completely dissolves.

After the milk and cream have smoked, add them along with the bourbon, vanilla and nutmeg into the egg mixture and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. When you lift the beaters the whites will make a peak that slightly curls down.

With the mixer still running, gradually add 1 tablespoon of sugar and beat until stiff peaks form.

Gently fold the egg whites into the cream mixture and then whisk to thoroughly combine.

Chill eggnog for a couple hours to let the flavors meld. Garnish with a dash of nutmeg and whipped cream on top. Enjoy!

*Cook times vary depending on set and ambient temperatures.

Recipe and photo from Traeger.