Chai Eggnog - cooking recipe

Ingredients
    2 cups milk, divided (2% works best)
    3 1/2 inches cinnamon sticks, smashed using the side of a knife
    1/2 vanilla bean, split lengthwise
    10 whole cloves
    1/2 teaspoon whole black peppercorn, coarsely crushed
    1/2 teaspoon ground ginger
    4 cardamom pods, crushed (or 1/2 teaspoon ground cardamom)
    kosher salt
    2 large eggs
    1/4 cup sugar
    brandy (optional) or rum (optional)
    nutmeg, grated, to garnish
Preparation
    In a small saucepan over medium heat, combine 1 1/2 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.

Leave a comment