Dirty Chai Eggnog
Traditional eggnog spiked with bourbon with a kick of espresso and all the warm flavors of chai. This Dirty Chai Eggnog will soon be a holiday favorite!
- 1 cup whole milk
- 1 cup heavy cream
- 3 chai tea bags
- ¾ cup dark brown sugar , packed
- 6 large pasteurized eggs* , separated
- ½ cup strong espresso , slightly cooled
- 1 cup bourbon whiskey
- 3 Tablespoons granulated sugar
- 1 cup heavy cream , chilled
- 2 Tablespoon powdered sugar
- gold sanding sugar
- grated nutmeg
- cinnamon sticks
- coffee beans
In a heavy bottomed medium sauce pot, bring milk and cream to a simmer. Add chai tea bags, cover pot, and allow to steep for 30 minutes. Strain and discard tea bags.
In a large bowl, whisk together brown sugar and egg yolks. Whisk until mixture has thickened. Add chai infused milk mixture, espresso and bourbon. Whisk to combine.
In a separate bowl, whisk egg whites with a hand mixer. Once mixture is foamy, slowly add granulated sugar. Whip to medium-stiff peaks. Add egg whites to eggnog mixture. Whisk to combine.
Use a hand mixer to whip chilled heavy cream. At soft peaks, slowly add powdered sugar and continue to whip to medium-stiff peaks. Use immediately, or keep covered and chilled in the fridge until ready to use.
Moisten rim of serving glass with water. Invert glass into plate filled with gold sanding sugar. (optional)
Pour eggnog into serving glass. Top with a dollop of whipped cream. Garnish with freshly grated nutmeg, cinnamon stick, and coffee beans. Serve immediately.
Dirty Chai Eggnog can be served warm or chilled.
*This recipe contains raw eggs. Please use pasteurized eggs to prevent salmonella or other food-borne illness. If you cannot find pasteurized eggs, you should heat mixture to 160 degrees F. Combine brown sugar, egg yolks, and chai infused milk/cream together. Set over medium heat and heat to 160 degrees F. Stir often to ensure mixture does not burn. Remove from heat and add espresso and bourbon. Allow to chill slightly before adding in egg whites.