If you love the flavors of chai and have a weakness for eggnog, this homeade Chai Eggnog is the ultimate holiday sipper. For a spiked version, a generous shot of brandy, whisky or rum added to this delicious, drinkable custard would put everyone into the holiday spirit.
Keyword Chai, Chai Eggnog, Eggnog
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
4quarter-sized pieces of fresh ginger (1/2" thick)
2cinnamon sticks, broken up
1/2vanilla bean, chopped
1/2tspwhole black peppercorns
1/2 tsp whole black peppercorns
4Darjeeling tea bags
pinch of salt
Brandy, rum, whisky, optional
freshly grated or ground nutmeg
With a mortar and pestle crush fresh ginger, whole cloves, cinnamon sticks, vanilla bean, cardamom seeds, whole coriander seeds, whole black peppercorns and whole fennel seeds until coarsely ground. If you don’t have a mortar and pestle, put the ginger and spices in a resealable plastic bag and crush with a meat mallet.
In a small saucepan bring spice mixture and water to a simmer. Remove from heat and add Darjeeling tea bags and steep for five minutes.
Whisk egg yolks, sugar and salt together in a saucepan while the tea is steeping. Gradually add heavy cream and whole milk, whisking until smooth. Cook over medium-low heat, stirring constantly, until mixture is as thick as heavy cream. (If you boil this the eggnog will curdle and you will have scrambled eggs in your eggnog.) Off heat, strain the tea into eggnog.
Serve in your favorite cup warm or chill until cold. Sprinkle ground or fresh nutmeg on top for garnish.
For those wanting to add liquor, a Tablespoon (or so) of brandy, rum or whiskey will usually be sufficient. If you are serving this warm, add liquor after straining the tea. If you are serving it cold, chill the eggnog and stir in the liquor just before serving.