Chai Egg nog

Prep Time: 20 minutes

Yields: About 1 lt.

15 whole cloves

1 Tbsp. fresh ginger, minced

2 cinnamon sticks, broken up

1 tsp. vanilla bean paste

½ tsp. whole black peppercorns

1 cup milk

4 Darjeeling tea bags (you can substitute Double Chai Tea if necessary)

4 egg yolks

¾ cup sugar

pinch salt

1 cup heavy cream

2 cups milk

½ cup spiced rum (optional, but hey it’s Christmas!)

to garnish resh grated nutmeg

Using the food processor, combine cloves, ginger, cinnamon sticks, cardamom seeds and whole black peppercorns, pulse to grind

Heat the one cup of milk, adding the pulsed spice mix, then steeping the tea bags in for 4-5 minutes

Remove from the heat and strain to remove spice mix and tea bags

In a pot combine the egg yolks, sugar and salt. Add heavy cream and remaining milk, bring to a simmer slowly, stirring constantly to avoid curdling the mixture

Once the mixture coats the back of a spoon it is ready

Remove from heat and continue to stir

Add the strained steeped milk and either serve warm or chill until cold.

Add the liquor right before serving

Garnish with nutmeg and serve

Who’s thirsty!