Chai Eggnog

Name: Chai Eggnog
Ingredients: 1 cup Chai Concentrate (We Used Oregon Chai Concentrate); 1 cup Milk; 1/3 cups Sugar; 1/2 whole Vanilla Bean, Split, Seeds Scraped; 4 whole Large Egg Yolks; 1/2 cups Cold Heavy Cream; 1 ounce, fluid Bourbon; 1 ounce, fluid Rum; Freshly Grated Nutmeg, For Garnish

9 ingredients

3 steps

Ingredients

1 cup Chai Concentrate (We Used Oregon Chai Concentrate)
1 cup Milk
1/3 cups Sugar
1/2 whole Vanilla Bean, Split, Seeds Scraped
4 whole Large Egg Yolks
1/2 cups Cold Heavy Cream
1 ounce, fluid Bourbon
1 ounce, fluid Rum
Freshly Grated Nutmeg, For Garnish

Directions

1

Heat chai concentrate, milk, sugar, and vanilla bean and seeds in a medium saucepan over medium-high heat, whisking until sugar has dissolved. Whisk yolks in a large bowl. Pour hot milk mixture into yolks in a slow, steady stream, whisking.
2

Return milk-yolk mixture to pan, and cook over medium-low heat, whisking often, until thick enough to coat the back of a spoon, about 20 minutes (do not let simmer). Pour through a fine sieve into a bowl; discard bean. Whisk in cream, bourbon, and rum. Let cool completely. Cover with plastic wrap, and refrigerate until cold, about 1 hour (up to 1 day).
3

Serve sprinkled with freshly grated nutmeg.