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Chai Spiced Eggnog
Prep Time
20 Minutes
Cook Time
3 Minutes
Ingredients
9
Servings
8
Try this exotic twist for a decadent, non-alcoholic ‘nog. The festive blend of Schwartz spices ensures every sip tastes of Christmas, from the sweet aromatic warmth of Cinnamon to the earthiness of Nutmeg. A winter warmer with an indulgent hint of the orient.
Ingredients
725 millilitres (24 fluid ounce) whole milk
225 millilitres (8 fluid ounce) heavy cream
4 English Breakfast tea bags
1 teaspoon Ground Ginger
1 teaspoon Ground Nutmeg , , plus more for garnish
5 eggs, separated
125 grams (5 ounces) granulated sugar
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Instructions
- 1 In a saucepan, combine milk, cream, tea bags, Cinnamon, Cloves, Ginger and Nutmeg. Bring to the boil over a medium heat. Once boiling, remove from the heat for 12 to 15 minutes to allow the flavours to infuse.
- 2 Strain through sieve into a bowl or jug.
- 3 In a large bowl, beat egg yolks and sugar until combined and thick ribbons form when the whisk is lifted. Slowly whisk in the perfumed milk and continue to mix until the mixture is combined and smooth.
- 4 Before serving, beat the egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into eggnog until combined.
- 5 Serve and garnish with Ground or freshly grated Nutmeg.
- 6
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