There are just two weeks left until Christmas, which means just one thing to most office workers: holiday parties.
Now, most holiday parties end up being a bit lame – you spend the night with the same people you are with every day while your boss makes a fool of him or herself.
So, why not shake things up this year with a twist on the holiday party classic – eggnog?
Now, the eggnog most folks are familiar with (the one that comes from the supermarket) is barely drinkable, containing more artificial than natural ingredients, which is why so many have such an aversion to the stuff (myself included).
However, homemade eggnog – especially with the addition of a bit of tea – is actually quite delicious, and the perfect way to celebrate with your favourite Tannenbaum!
Here is my recipe:
How to Make Chai Eggnog | Tea Recipe
- 1 heaping Tablespoon Kama Chai Sutra tea
- 3½ cups milk
- ½ cup demerara sugar (the “in the raw” stuff)
- 4 large eggs
- 1 tsp vanilla extract
- ½ tsp nutmeg (freshly grated, if possible)
- ½ cup bourbon (recommended: Bulleit)
- 1 cup heavy cream
- cinnamon sticks, garnish
In a medium saucepan, heat the milk until just before boiling. Remove from heat, add tea leaves, stir and allow to steep for 30 minutes. Strain and reserve 1 cup of the chai milk. Add the remaining milk back to saucepan under low heat.
In another saucepan, beat the eggs, the cream and the sugar until creamy and frothy. Slowly add the warmed chai milk to the egg mixture, stirring constantly, to temper (otherwise you’ll have scrambled eggs).
Cook the mixture over low heat until it has become thick and reaches 170°F, about 15 to 20 minutes. You’ll know it is done when it coats the back of a wooden spoon.
Remove from heat and add the remaining 1 cup of chai milk, bourbon, vanilla and half of the nutmeg. Chill for 3 hours.
Beat the cream until thick and fold into chilled mixture.
(NOTE: Any leftovers can be poured into your ice cream maker for an easy and delicious Chai Eggnog Ice Cream!)