Photo Credit: Catching Seeds
Just like there’s a good cop and a bad cop, a shoulder angel and a shoulder devil, there’s always two sides to everything. In this case, there’s nice eggnog, and then there’s spiked eggnog. Both have their time and place, but at holiday parties, spiked eggnog is where it’s at. Spice up your ‘nog with spiced rum and bourbon and add a little extra flair with black tea brewed in milk. Unlike any other eggnog you might have tried before, this one will knock your socks off. What are ya waitin’ for? Prepare a wayward version of your favorite holiday drink by following this easy eggnog recipe and enjoy yourself!
Makes 4-6 glasses // Prep Time: 30 minutes // Active Time: 10 minutes
- 2 2/3 cups milk
- 4 rounded tsp loose leaf or 4 sachets/bags black tea. We recommend using the Organic Cream of Earl Grey by David's Tea
- 3 eggs, lightly beaten
- 1/3 cup sugar
- A pinch of salt
- 1 tsp vanilla extract
- 1 cup whipped cream
- 1/2 cup spiced rum
- 1/3 cup bourbon
- Ground nutmeg for topping
How to make Eggnog Tea
Make milk tea by heating the milk in a double boiler on medium-low until it is hot to the touch. Alternatively, you can heat it up in the microwave on half power for 30 seconds at a time until it's hot to the touch. Once the milk is warmed up, add in the tea and let steep for 5 minutes, or until desired flavor. Remove (strain) tea and set aside to cool.
In a large saucepan, combine eggs, sugar, salt, and milk tea over medium heat, stirring continuously for 10-12 minutes or until it can coat the back of a spoon. Remove from heat and stir in vanilla extract.
Lower the bottom of the saucepan into a bowl of ice water to cool the egg mixture for about 5 minutes, then place mixture in the refrigerator to chill further for about 20 minutes.
Once fully chilled, add in the whipped cream, rum, and bourbon, and stir well. Serve immediately, top with a dollop of whipped cream, and sprinkle with ground nutmeg. Enjoy this easy eggnog tea recipe with your friends and family!
Made it. It tasted really good.