Ingredients for Chai Eggnog
- 1 1/2 cups whole milk
- Cinnamon Sticks
- 1 vanilla bean, split and scraped (reserve pod)
- Whole Cloves
- Whole Black Peppercorn
- Ground Ginger
- 3 green cardamom pods, lightly crushed
- Kosher Salt
- 4 large eggs
- 1/2 cup granulated sugar
- Brandy
- freshly grated nutmeg (for garnish)
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How to Make Chai Eggnog
- In a small saucepan over medium heat, combine 1 cup whole milk, 1 cinnamon stick, 1 vanilla bean (split and seeds scraped; reserve pod), 4 whole cloves, 6 peppercorns, 1-inch piece of fresh ginger (finely chopped), 3 green cardamom pods (lightly crushed), and a generous pinch of salt.
- Bring the mixture to a simmer, then remove from heat and let it steep for 15 minutes to infuse the flavors.
- Strain the mixture through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids except for the vanilla bean pod.
- Scrape the seeds from the reserved vanilla bean pod into the strained milk. Discard the pod.
- Wipe out the saucepan and return the infused milk to it over medium heat.
- Meanwhile, in a medium bowl, whisk together 4 large eggs and 1/2 cup granulated sugar for 2 minutes, or until light and lemon-colored.
- Gradually whisk in the heated milk into the egg mixture in a slow stream, ensuring to whisk continuously to prevent curdling.
- Return the egg-milk mixture to the saucepan over medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon (about 4-6 minutes).
- **Do not let the mixture boil**; this will scramble the eggs.
- Remove from heat and quickly stir in the remaining 1/2 cup whole milk to stop the cooking process.
- Transfer the mixture to a pitcher and refrigerate for at least 2 hours, or until thoroughly chilled.
- To serve, pour the chilled eggnog into four chilled glasses. Add a dash of brandy or rum extract (optional), and garnish with freshly grated nutmeg.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
50g
Fat
19g
Carbs
7g
