Chai Eggnog at home
- Yield 4
- Prep 5 minutes
- Cook 20 minutes
- Total 25 minutes
Chai Eggnog at home is a christmas recipe on Avoteb. The yield on the card is 4. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 (15-ounce) can coconut milk
- 2 cups almond milk
- 5 egg yolks
- 1/3 cup maple syrup
- 1/2 teaspoon McCormick ground cinnamon
- pinch of salt
- 2 chai tea bags
- 1 teaspoon McCormick vanilla extract
- (optional add-ins: bourbon, rum or brandy)
Method
Mix coconut milk, almond milk, egg yolks, maple syrup, cinnamon and salt in a large saucepan. Beat vigorously for 1 minute until completely combined and slightly frothy.
Warm over a medium burner until the mixture just barely reaches a let it bubble gently (tiny bubbles popping up), stirring occasionally so that the eggs do not cook on the bottom of the pan. Lower heat to medium-low. Tip in the tea bags and let it bubble gently for 3 minutes, stirring occasionally. Lift and discard the tea bags. Stir in the vanilla until combined. Taste, and add extra maple syrup to sweeten, if desired. And if you would like to spike your eggnog, It is worth adding 1.5 ounces of bourbon, rum, or brandy per cup
Move to a heat-safe container and refrigerate for up to 3 days. Plate chilled.
