Chai Eggnog Food

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 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.

EGGNOG CHAI SUGAR COOKIES

Steps:

• Preheat oven to temperature specified on cookie mix package (usually 350-375F). Line baking sheets with parchment paper.
• Remove tea leaves from teabag, discard tea bag.
• Mix together sugar cookie mix, tea leaves, melted butter, egg and 2 T. eggnog until well blended.
• Drop by half tablespoonfuls onto parchment-lined cookie sheets.
• Dip the bottom of a glass into cinnamon sugar and lightly press onto top of each cookie.
• Bake as instructed on package, cool completely on wire racks.
• Combine powdered sugar, nutmeg, and 3-4 T. eggnog to make icing.
• Frost each cookie.