How To Make Fresh Homemade Eggnog – (With A Fusion Tea Kick)
You’ve probably already seen the eggnog cartons showing up in your local grocery stores, and while some of those commercial brands taste good, they don’t even come close to the freshness, taste, or aroma of eggnog made right from your own kitchen. There’s just something about a cup of warm homemade eggnog that welcomes in the colder weather, and ushers in the Holiday spirit.
Here’s a favorite family homemade eggnog recipe with a special ingredient that is sure to be a big hit with your friends and family.
4 egg yolks
1/3 cup sugar, plus 1 tablespoon for egg whites
1 pint whole milk
1 cup heavy cream
(OPTIONAL) 3 ounces bourbon or rum
4 egg whites*
Special Fusion Tea Kick:
1 large tablespoon of Pumpkin Spice Autumn Black Chai (Ingredients: Organic Black Tea, Organic Cinnamon, Organic Ginger, Organic Cardamom, Organic Clove, Flavor) Order Here
By using Chai instead of just ordinary nutmeg or cinnamon, you can take the flavor profile from good, to absolutely amazing. You’ll enjoy a more complex flavor with the added hints of cloves, cardamom, and ginger.
Begin by steeping the Pumpkin Spice Autumn Black Chai in warm whole milk for 10 minutes. This is best accomplished on the stove. Heat the milk in a small pot (do not boil). Add the tea and simmer for the ten minutes.
Next, start mixing the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to mix until the sugar is completely dissolved. Add the pumpkin spice chai milk, cream, (optional – add bourbon or rum) and stir to combine.
Use a mixer to beat egg whites until they form soft peaks. With the mixer still running gradually add 1 tablespoon of sugar as the peaks form.
Whisk the egg whites into the mixture. Chill and serve.
If you don’t want to make the eggnog from scratch, you can still infuse the wonderful chai flavor into store bought eggnog. Simply prepare the Pumpkin Spice Chai by steeping 1 tablespoon in 1 cup of boiling water, and mix with ½ cup of steamed or warmed eggnog.
* This recipe calls for the use of raw eggs, so use caution due to the slight risk of salmonella or other food-borne illness. To reduce this risk, experts recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. If available, use eggs that have been pasteurized, or treated to destroy salmonella.