Chai Eggnog

We have been busy planning a really fun 12 Days of Christmas project to share with you all! For the next 12 days, look for Christmas worthy, DIY gifts and treats! We have some really lovely recipes to share with you, so stick around. We can’t wait to share them with you all. 🙂 Today, Katie starts the project off with this delicious Chai Eggnog! I love how she has blended two traditional drinks for a tasty new drink!  — Kimi 

By Katie Mae, from Nourishing Simplicity

Cold, fresh eggnog is taken to a new level as it mingles with fragrant chai.

I was never a fan eggnog growing up. The flavors from the carton at holiday parties never pleased my palate. Then I discovered delightful homemade eggnog full of nutrient dense ingredients like (raw) whole milk, farm fresh eggs, freshly ground spices, and maple syrup. I never looked at a glass of the popular beverage the same again.

You could settle for a glass of regular raw eggnog but for a fun twist try mixing chai concentrate and eggnog together to get the best of both worlds!

This eggnog calls for raw yolks and white (optional) from pasture raised hens. If you know your source there is nothing wrong with consuming raw egg (although, like most foods, still carries some risk, so consume at your own risk). Some people are not comfortable with eating the white’s raw because of potential biotin deficiencies. However, as long as they are eaten with the yolk that shouldn’t be a problem. The whites add additional fluffiness to the eggnog.

From Dr. Mercola:

“The salmonella risk is increased when hens are raised in unsanitary conditions, which is extremely rare for small organic farms where the chickens are raised in clean, spacious coops, have access to sunlight, and forage for their natural food. Conventional eggs, making up the vast majority of eggs in typical grocery stores, have an increased risk for salmonella, which is why I advise against eating conventional eggs raw. One study by the British government found that 23 percent of farms with caged hens tested positive for salmonella, compared to just over 4 percent in organic flocks and 6.5 percent in free-range flocks.”

Recently I was reading an article that suggest that eggnog was once a fermented drink that was left to age for a couple months before drinking. It makes sense when you think about the laying cycles that hens go through. In areas further north with a limited amount of day-light and cold temperatures, there is a  decrease in the hens’ egg production. Thanks to artificial lighting and heaters added to chicken coops, eggs are more widely available year round. When I was raising chickens, my own hens tended to lay throughout the winter since I was further south and we rarely saw the weather dip below 35 at night.

Currently, I don’t have an inexpensive source for raw milk, my preference, so I drink more almond milk from the store or homemade. It works beautifully with the flavors of the chai eggnog, coconut milk tastes wonderful as well.

I used my homemade chai concentrate to make this chai eggnog. Kimi also has a delicious rooibos chai concentrate that would taste delicious as well.

Chai Eggnog

Serves 4-6

4 cups milk (whole raw, coconut milk, or almond milk)
1 cup raw cream or coconut cream (from the top of the can)
1 cup chai tea concentrate
1/2 cup maple syrup
1/4-1/2  cup rum or bourbon (optional)
6 eggs
1/2 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg (additional for serving)

Quick thin version: 

1. Put all the ingredients in a blender. Blend on high until smooth.

2. Top each glass with freshly grated nutmeg to serve.

Thick Version:

1. Separate the yolks from the egg whites.

2. Reserve the egg whites and cream in a medium sized bowl.

3. Place the remaining ingredients in a blend. Blend on high until smooth.

4. Using a hand mixer whip the egg whites and cream together until fluffy peaks form.

5. Gently fold the cream and egg white mixture into the rest of the eggnog.

6. Top each glass with freshly grated nutmeg to serve.

Chai Eggnog

 

Author:

Katie Mae @ The Nourishing Gourmet

Recipe type: Beverage

Serves: 4 to 6 servings

Print

 

Cold, fresh eggnog is taken to a new level as it mingles with fragrant chai. This homemade eggnog full of nutrient dense ingredients like raw milk, farm fresh eggs, freshly ground spices, and maple syrup. You could settle for a glass of regular raw eggnog but for a fun twist try mixing chai concentrate and eggnog together to get the best of both worlds.

Ingredients

• 4 cups milk (whole raw, coconut milk, or almond milk)
• 1 cup raw cream or coconut cream
• 1 cup chai tea concentrate
• ½ cup maple syrup
• ¼-1/2 cup rum or bourbon (optional)
• 6 eggs
• ½ tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp freshly grated nutmeg (additional for serving)

Instructions

1. Quick thin version:
2. Put all the ingredients in a blender. Blend on high until smooth.
3. Top each glass with freshly grated nutmeg to serve.
4. Thick Version
5. Separate the yolks from the egg whites.
6. Reserve the egg whites and cream in a medium sized bowl.
7. Place the remaining ingredients in a blend. Blend on high until smooth.
8. Using a hand mixer whip the egg whites and cream together until fluffy peaks form.
9. Gently fold the cream and egg white mixture into the rest of the eggnog.
10. Top each glass with freshly grated nutmeg to serve.

3.3.3077

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Katie Mae

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living, and faith. Ethnic and Midwest foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for over 30 amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day.

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