Chai Eggnog
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
4.7 out of 5 stars
(3)
Ingredients
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)
How would you rate this recipe?
Preparation
Step 1
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.
Step 2
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.
Step 3
Transfer to a heat-safe container and refrigerate for up to 3 days. Serve chilled.
Step 4
Save recipe for the next time?
Chef's notes
This recipe tastes even better the second and third day, so feel free to whip up a batch in advance, if you have the time.
An extra pour of bourbon, rum or brandy will always kick your eggnog up a delicious notch too.
