Chai Spices Eggnog
Makes
6-8 servings
Time
2 Hours 30 Minutes
Ingredients
- 1 cup Kolkata Chai Chai Concentrate
- 1 tbsp Kolkata Chia Masala Chai Mix
- 1 and 1/3 cup whole milk
- 1 and 1/3 cup heavy cream
- 4 large egg yolks
- 1/3 cup condensed milk
- 1/4 cup granulated sugar (omit if using sweetened KCC chai concentrate)
- 1/2 tsp vanilla extract
- 1/2 cup dark rum (optional)
- Whipped cream, for garnish
- Ground cinnamon or nutmeg, for garnish
Instructions
1. Heat the Base: In a medium saucepan, combine the chai concentrate, masala chai mix, milk, condensed milk, and heavy cream. 2. Heat over medium heat until steaming but not boiling. (If you want a stronger eggnog, add 1 tbsp of Kolkata Chai Masala Chai Mix during this step)
3. Whisk the Egg Yolks and Sugar: In a mixing bowl, whisk together the egg yolks and sugar until pale and creamy.
4. Strain Chai Base: If chai mix was added, strain the base into a separate saucepan, removing any large bits from the mix.
5. Temper the Eggs: Slowly pour a ladleful of the warm chai mixture into the egg yolks, whisking constantly to prevent curdling.
6. Gradually add the tempered yolks back into the saucepan with the remaining chai mixture.
7. Cook the Eggnog: Cook the mixture over low heat, stirring constantly in a figure-8 pattern, until it thickens slightly and coats the back of a spoon. Do not let it boil.
8. Add Vanilla and Rum: Remove from heat and stir in the vanilla extract and rum (if using). Chill in the refrigerator for at least 2 hours.
Serve and Garnish: Pour the eggnog into glasses. Top with whipped cream and a sprinkle of cinnamon or nutmeg.
(Pro tip: Blend the eggnog just before serving for an extra frothy serving!)
