Chai Eggnog Recipes

CHAI EGGNOG

Steps:

• Combine coconut milk, almond milk, egg yolks, maple syrup, cinnamon and salt in a large saucepan. Whisk vigorously for 1 minute until completely combined and slightly frothy.
• Heat over medium heat until the mixture just barely reaches a simmer (tiny bubbles popping up), stirring occasionally so that the eggs do not cook on the bottom of the pan. Reduce heat to medium-low. Add the tea bags and simmer for 3 minutes, stirring occasionally. Remove 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, I recommend adding 1.5 ounces of bourbon, rum, or brandy per cup of eggnog.
• Transfer to a heat-safe container and refrigerate for up to 3 days. Serve chilled.

CHAI-SPICED VEGAN EGGNOG

Steps:

• Place a medium saucepan over medium-low heat. Add the almondmilk, coconut milk, nutmeg, cinnamon, ginger, peppercorns, cardamom, star anise, and turmeric if using. Bring to just a simmer, then remove from heat. Stir and cover. Let steep for 20 minutes.
• Set a fine-mesh sieve over the pitcher of a high-speed blender. Pour milk mixture through the strainer and discard the solids. Add 6 dates, vanilla, and salt. Blend until completely smooth, 1-2 minutes. Taste and add the remaining date if you'd like it a little sweeter.
• Pour into a container with airtight lid and refrigerate until ready to serve. The nog will thicken as it cools. Stir before serving. Serve plain either warm or chilled (your preference), with or without a splash of rum, or use in eggnog lattes or as a coffee creamer (delicious)! Be sure to grate a bit of extra nutmeg over the top. Keeps refrigerated for 3-4 days.

CHAI TEA EGGNOG COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Remove tea leaves from tea bag; discard bag.
• In large bowl, mix tea leaves, cookie mix, butter, egg and 2 tablespoons of the eggnog until well blended.
• Onto cookie sheets, drop dough by tablespoonfuls 2 inches apart. Flatten dough slightly with bottom of glass dipped in cinnamon-sugar.
• Bake 8 to 10 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• In small bowl, mix powdered sugar, nutmeg and remaining 2 tablespoons eggnog until smooth. Spoon glaze over cooled cookies. Let stand until set.

CHAI EGGNOG RECIPE

Steps:

• Combine coconut milk, almond milk, egg yolks, maple syrup, cinnamon, and salt in a large saucepan.
• Whisk vigorously for 1 minute until completely combined and slightly frothy.
• Heat the mixture over medium heat until it just barely reaches a simmer similar to tiny bubbles popping up, stirring occasionally to prevent eggs from cooking on the bottom.
• Reduce heat to medium-low.
• Add the tea bags and simmer for 3 minutes, stirring occasionally.
• Remove and discard the tea bags.
• Stir in the vanilla until combined.
• Taste, and add extra maple syrup to sweeten, if desired.
• If desired to spike the eggnog, add bourbon, rum, or brandy per cup of eggnog.
• Allow the eggnog to chill in the fridge in a heat-safe container.
• Once chilled, serve, and enjoy!

CHAI EGGNOG

Steps:

• In a small saucepan over medium heat, combine 1 ½ cups of the milk with the cinnamon, vanilla bean, cloves, peppercorns, ginger, cardamom pods and a hefty pinch of salt. Bring the mixture to a simmer, then turn off the heat and let it stand for 15 minutes.
• Strain the mixture through a sieve, discarding all of the solids except for the vanilla bean. Scrape the seeds from the vanilla bean into the milk; discard the vanilla pod.
• Wipe out the saucepan and return the milk to the pan over medium heat.
• Meanwhile, in a medium bowl beat the eggs with the sugar for two minutes, or until they are light and lemon colored. Add the heated milk in a stream, whisking gently.
• Return the egg-milk mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon, about four to six minutes. Do not let the mixture come to a simmer or the eggs will scramble.
• Quickly add the remaining 1/2 cup of milk to the pan to stop the cooking. Transfer the mixture to a pitcher and chill for at least two hours or until very cold.
• To serve, divide the eggnog among four chilled glasses, stir in a dash of brandy or rum, if desired, and top with a sprinkle of freshly grated nutmeg.