And if you would like to spike your eggnog, I recommend adding 1.5 ounces of bourbon, rum, or brandy per cup of eggnog.
more about me ». My favorite thing in life is time spent around the table. Finally, I stash it in the fridge to chill overnight. Discard tea bags. ★☆. I carefully and slowly added the hot milk into the eggs … Stir together tea leaves, cookie mix, butter, egg, and 2 Tbsp. Steals and Deals: Save up to 75% on holiday entertaining essentials. Feel free to use any milks that you prefer in this recipe, though. Then this creamy, flavorful goodness will be ready to dish up and enjoy warm, or chill for awhile and serve cold, your choice! First, I infuse the drink with cinnamon, ginger, cardamom and cloves by steeping a few chai tea bags in steamed milk. And brewing a quick cup of espresso here with friends 24/7 is just a given. 1. (And it has been fun to see it in stores here in Spain too!)
Transfer to a heat-safe container and refrigerate for up to 3 days.
Good vanilla is essential when it comes to good eggnog, and McCormick has been my go-to extract for years and years. © Charissa Kennedy, MakeItGrateful.com Chai tea brownies with eggnog frosting instructions. People here in Barcelona also take their hot chocolate very, very seriously. Then, garnish each glass with a squirt of whipped cream, a cinnamon stick and a dash of nutmeg, and sip away. Simply add your milks, sweetener, egg yolks, cinnamon and salt to a saucepan, and give the mixture a good whisk by hand. Flatten dough slightly with bottom of a glass dipped in cinnamon sugar. Serve chilled. First, vanilla extract. * Percent Daily Values are based on a 2000 calorie diet. Bigelow Holiday Flavors Tea Bundle - 3 Items: 1 Box each: Eggnogg'n, Ginger Snappish, and Peppermi… Return the pan of chai milk to medium-low heat. I also used nutmeg instead of cinnamon, since I am a nutmeg fanatic, and that is heavenly too. I haven’t tried your Chai Eggnog recipe yet, but wondered if you have one for a basic, classic, alcohol-free Eggnog? Heat the milk and tea bags over medium-low heat until just steaming with gentle bubbles around the edges (do not boil it or the milk will taste burnt). Pour into a heatproof container and place in the fridge to chill for at least 5 hours or overnight. This was a fun twist on traditional eggnog and loved that it was lightened up! So simmer yourself up a batch! We made this last night and loved it!!! Fourth, milks. Third, eggs. As much as we’re loving learning about all of the new holiday traditions here in Spain this year, I’ve gotta say, being away from home has given us a new appreciation for how stellar our traditions are back home in the States. Heat until simmering. Powered by WordPress. 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. OMG I am obsessed … This eggnog is out of this world!!! No eggs needed in this flavorful rendition of a Christmas classic, which requires only a few everyday ingredients. Remove from heat and allow the tea bags to steep for 10 minutes. We were just talking the other day about how crazy it feels to not be tempted here by Christmas cookies and treats popping up everywhere you go during the month of December. I also skipped the step of whipping the egg whites and adding them back in, and also cut down a bit on the number of yolks included in traditional eggnog, to make the drink a bit easier and lighter. 3 chai tea bags, strings, and tags removed, 1 pinch ground nutmeg, plus more to garnish. There are several online, but your recipes are some of the most reliably fantastic, so I’m hoping you have one for this, too. And of course, an extra pour of bourbon, rum or brandy will always kick your eggnog up a delicious notch too. It’s very versatile. In a large bowl, whisk together brown sugar and egg yolks. Add … Thank you so much, Ali!!! honey, various kinds of sugar, etc.) Huge hit at home and with some coworkers I shared it with.
Your email address will not be published. Stir in the vanilla until combined. (Even in those famous red cups at Starbucks!) Can you leave out the Chai to make it ‘regular’ eggnog? And we still have yet to run across hot apple cider anywhere in Barcelona. Lots of deliciousness, plus a chance to win a goody bag from McCormick for yourself (details here). HOWEVER. « Slow Cooker Sausage Puttanesca With Zoodles. Warm milk and eggnog in a pan, then whisk with a frother. And also, if you’re looking for more holiday baking and cooking (and eggnog) inspo this season, be sure to check out the #NoFlavorLikeHome hashtag. Heat the milk and tea bags over medium-low heat until just steaming with gentle bubbles around the edges (do not boil it or the milk will taste burnt).
The chai tea bags = brilliant. Please read my disclosure policy.
Thanks!
4. (And will always be sure to casually slip into conversation that Spain takes the credit for introducing chocolate to Europe.) Hi! Then steep the chai tea bags in the mixture for a few minutes, and add the vanilla. will do. ★☆ Add the cornstarch and mix until completely dissolved.
Plus, vanilla pairs beautifully with chai spices, so I’ve added a good amount to this recipe. Case in point — we’ve already been invited to three mulled wine holiday gatherings with friends. Remove and discard the tea bags. You can choose to serve this virgin or spiked with rum, whiskey or bourbon — drinker's choice. Whisk vigorously for 1 minute until completely combined and slightly frothy.
Add the tea bags and simmer for 3 minutes, stirring occasionally. (Traditional eggnog is usually way too rich and heavy for my taste.). This post may contain affiliate links. The other good news with this recipe is that there are no blenders or mixers required!
This post is sponsored by McCormick Spices, maker of the real vanilla extract that I’ve used a thousand times in my recipes. (Good think I know a good homemade recipe…). Required fields are marked *, Rate this recipe Next, I thicken and sweeten it up by blending in a simple slurry of maple syrup and vanilla. 3.
I also swapped in coconut milk and almond milk, in place of traditional cream and whole milk, to lighten things up a bit and make this recipe dairy-free. Steep the Stash Chai Spice (or seasonal Holiday Chai) tea bag in the hot water for 3 to 5 minutes. Traditionally, eggs are the starring ingredient in eggnog.
While the milk was steeping I grabbed another bowl and whisked some eggs, cornstarch, and sugar. I really had my doubts as to how this eggnog would taste, flavored with tea, of all things, but decided to try it. Second, chai. Heat over medium heat until the mixture just barely reaches a simmer (tiny bubbles popping up), stirring occasionally so that the eggs … Step 3 Drop dough by tablespoonfuls onto parchment paper-lined baking sheets. Whisk until mixture has thickened. Like, truly. (Cookies just aren’t a big deal here around the holidays.) Your email address will not be published. I must say that we do feel right at home here when it comes to other cozy, comforting holiday drinks. Also, candy canes and peppermints here are noticeably absent on everything. And all the better with some seriously tasty food to bring us all together.
For simplicity’s sake, I just used some chai tea bags to spice this eggnog, and they worked like a charm. Looks yummy. Set aside 1/4 cup of the chai milk in a small bowl and let it slightly cool. Reduce heat to medium-low. But probably it’s just me and the type of coconut milk I used. eggnog until well blended. Whisk vigorously for 1 minute until completely combined and slightly frothy. The warmth of cinnamon and nutmeg brings out the eggnog flavor in the cookies, making the traditional holiday drink the main flavor. Finally, maple syrup.
Cook eggnog for about 3-4 minutes or until it starts to steam and thicken slightly (again, do not let it boil). Then top with a generous squirt of whipped topping and a dash of nutmeg, if desired. ★☆ And simmered with vanilla and chai tea bags for some extra cozy spices. Soft, pillowy eggnong cookies filled with chai spices and topped with a sweet eggnog buttercream to be exact. Save my name, email, and website in this browser for the next time I comment. Here’s how I made my yummy Chai Tea Eggnog Cocktail: First I steeped my milk in Lipton black tea, cinnamon, cloves, nutmeg, allspice, ginger and cardamom. (Or vino de Navidad, as they call it here.) 2.
And spiked with a generous pour of bourbon or rum or brandy, if you’re feeling extra festive. I chose to use maple syrup as my sweetener of choice here, but just about any (i.e. Tag @gimmesomeoven on Instagram and hashtag it #gimmesomeoven, Your email address will not be published. I will say that 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. Probably just the milk, maple, egg yolks and vanilla will do, I could not taste any of the chai because the coconut milk overpowered the flavor. I think I’m missing where the cashew option is–can you point it out? Taste, and add extra maple syrup to sweeten, if desired.
★☆ My daughter (very picky 23-year-old) also loves it, especially since she tries to avoid dairy, and said to me – “Let’s not ever drink any other eggnog again!” I completely agree! Top with a swirl of whipped cream and sprinkle with cinnamon or nutmeg. But there is one remaining holiday drink we’ve been missing that here that we decided to just whip up ourselves before setting out for an evening of Christmas light hunting last week: Better yet…classic eggnog lightened-up a bit (or even made vegan, if you’d like). ★☆ Thank you. The eggnog will become slightly thicker as it chills and develop a thin layer across the top; simply stir the thin layer into the mixture before serving. I used “light” coconut milk in making this (big calorie difference) and it is rich and creamy … perfect. This Chai Eggnog recipe is lightened up a bit, quick and easy to prepare, and simmered with vanilla and chai tea bags for an extra delicious kick. And served up stat in your home this season, wherever in the world the holidays may find you. But if you don’t have access to chai bag, you’re welcome to use 2-3 tablespoons (to taste) of my homemade chai concentrate, if you’d like. Whisk in the cornstarch slurry, maple syrup, nutmeg and salt. Feel free to add more/less to taste.
Combine coconut milk, almond milk, egg yolks, maple syrup, cinnamon and salt in a large saucepan. I am not a coffee drinker, but have to confess that I have never tasted Chai tea, either. Turn off the heat and whisk in vanilla extract. The chai spices give these cookies the light flavor of one of my favorite holiday drinks... eggnog chai. Combine coconut milk, almond milk, egg yolks, maple syrup, cinnamon and salt in a large saucepan. Feel free to spike your eggnog with a pour of bourbon, rum or brandy if you’d like. ;). But if you happen to be vegan, or just aren’t that into a drink full of eggs, check out the option below for cashew blend instead. A place where anyone can submit recipes, ask questions and share advice.
Spike each glass with an optional ounce of rum, whiskey or bourbon. I went to Sprouts and bought rooibos Chai tea, and am now in love with it, too!
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