Description
A festive and warming spiked eggnog infused with chai spices, perfect for holiday gatherings.
Ingredients
Scale
- 4 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1/8 teaspoon black pepper
- 6 large egg yolks
- 1 1/2 cups dark rum or bourbon
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a large saucepan, combine the milk, heavy cream, sugar, cinnamon, ginger, cardamom, cloves, and black pepper. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
- In a separate bowl, whisk the egg yolks until pale.
- Slowly temper the egg yolks by gradually whisking about 1 cup of the hot milk mixture into the yolks.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture.
- Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. Do not boil.
- Remove the saucepan from the heat. Stir in the rum or bourbon, vanilla extract, and salt.
- Strain the eggnog through a fine-mesh sieve into a clean bowl or pitcher.
- Chill thoroughly in the refrigerator for at least 2 hours before serving.
- Serve cold, garnished with a sprinkle of cinnamon or nutmeg if desired.
Notes
- For a non-alcoholic version, omit the rum or bourbon and increase the milk by 1 1/2 cups.
- You can make this eggnog up to 2 days in advance. Store it covered in the refrigerator.
- Adjust the chai spices to your preference.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 35g
- Sodium: 70mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 200mg
Keywords: Christmas, Spiked Eggnog, Chai Eggnog, Holiday Drink, Festive Cocktail, Rum Eggnog, Bourbon Eggnog