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. 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! ★☆ Case in point — we’ve already been invited to three mulled wine holiday gatherings with friends. Remove and discard the tea bags. In a large bowl, whisk together brown sugar and egg yolks. Combine coconut milk, almond milk, egg yolks, maple syrup, cinnamon and salt in a large saucepan. Then, garnish each glass with a squirt of whipped cream, a cinnamon stick and a dash of nutmeg, and sip away. Whisk in the cornstarch slurry, maple syrup, nutmeg and salt. (And it has been fun to see it in stores here in Spain too!) Plus, vanilla pairs beautifully with chai spices, so I’ve added a good amount to this recipe. Finally, I stash it in the fridge to chill overnight. Thanks! Step 3 Drop dough by tablespoonfuls onto parchment paper-lined baking sheets. Thank you. So simmer yourself up a batch! Then steep the chai tea bags in the mixture for a few minutes, and add the vanilla. Feel free to spike your eggnog with a pour of bourbon, rum or brandy if you’d like. And of course, an extra pour of bourbon, rum or brandy will always kick your eggnog up a delicious notch too. Whisk vigorously for 1 minute until completely combined and slightly frothy. Spike each glass with an optional ounce of rum, whiskey or bourbon. Return the pan of chai milk to medium-low heat. Reduce heat to medium-low. Soft, pillowy eggnong cookies filled with chai spices and topped with a sweet eggnog buttercream to be exact. ★☆. And brewing a quick cup of espresso here with friends 24/7 is just a given. The chai spices give these cookies the light flavor of one of my favorite holiday drinks... eggnog chai. And all the better with some seriously tasty food to bring us all together. (Or vino de Navidad, as they call it here.) Then top with a generous squirt of whipped topping and a dash of nutmeg, if desired. Add … But probably it’s just me and the type of coconut milk I used. (And will always be sure to casually slip into conversation that Spain takes the credit for introducing chocolate to Europe.) (Cookies just aren’t a big deal here around the holidays.) Steep the Stash Chai Spice (or seasonal Holiday Chai) tea bag in the hot water for 3 to 5 minutes. Looks yummy. ★☆ A place where anyone can submit recipes, ask questions and share advice. I used “light” coconut milk in making this (big calorie difference) and it is rich and creamy … perfect. 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. And if you would like to spike your eggnog, I recommend adding 1.5 ounces of bourbon, rum, or brandy per cup of eggnog. 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. I think I’m missing where the cashew option is–can you point it out? For simplicity’s sake, I just used some chai tea bags to spice this eggnog, and they worked like a charm. Taste, and add extra maple syrup to sweeten, if desired. And we still have yet to run across hot apple cider anywhere in Barcelona. 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). This post is sponsored by McCormick Spices, maker of the real vanilla extract that I’ve used a thousand times in my recipes. Heat over medium heat until the mixture just barely reaches a simmer (tiny bubbles popping up), stirring occasionally so that the eggs … Cook eggnog for about 3-4 minutes or until it starts to steam and thicken slightly (again, do not let it boil). Simply add your milks, sweetener, egg yolks, cinnamon and salt to a saucepan, and give the mixture a good whisk by hand. 4. ;). Add the tea bags and simmer for 3 minutes, stirring occasionally. 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). 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. Save my name, email, and website in this browser for the next time I comment. I went to Sprouts and bought rooibos Chai tea, and am now in love with it, too! Remove from heat and allow the tea bags to steep for 10 minutes. will do. (Traditional eggnog is usually way too rich and heavy for my taste.). Required fields are marked *, Rate this recipe People here in Barcelona also take their hot chocolate very, very seriously. 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. (Good think I know a good homemade recipe…). Like, truly. 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. 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. Feel free to add more/less to taste. 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. (Even in those famous red cups at Starbucks!) 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). 3 chai tea bags, strings, and tags removed, 1 pinch ground nutmeg, plus more to garnish. Heat until simmering. Add the cornstarch and mix until completely dissolved. Good vanilla is essential when it comes to good eggnog, and McCormick has been my go-to extract for years and years. The chai tea bags = brilliant. Combine coconut milk, almond milk, egg yolks, maple syrup, cinnamon and salt in a large saucepan. Fourth, milks. First, I infuse the drink with cinnamon, ginger, cardamom and cloves by steeping a few chai tea bags in steamed milk. I chose to use maple syrup as my sweetener of choice here, but just about any (i.e. No eggs needed in this flavorful rendition of a Christmas classic, which requires only a few everyday ingredients. Flatten dough slightly with bottom of a glass dipped in cinnamon sugar. HOWEVER. « Slow Cooker Sausage Puttanesca With Zoodles. And simmered with vanilla and chai tea bags for some extra cozy spices. Transfer to a heat-safe container and refrigerate for up to 3 days. eggnog until well blended. This post may contain affiliate links. Then this creamy, flavorful goodness will be ready to dish up and enjoy warm, or chill for awhile and serve cold, your choice! 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. Next, I thicken and sweeten it up by blending in a simple slurry of maple syrup and vanilla. more about me ». Your email address will not be published.
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