Chai Eggnog
- 2 cups heavy cream
- Three 3-inch cinnamon sticks
- 1 teaspoon black peppercorns
- 9 green cardamom pods, crushed
- 9 quarter-sized slices fresh ginger
- 1 teaspoon whole cloves
- 4 orange pekoe or Darjeeling tea bags
- 3 large eggs, separated
- 2/3 cup sugar
Instructions:
As it is a staple of the holiday party menu, most recipes are for a crowd, but this makes just enough for a few friends—you can
always multiply the ingredients for a larger batch.
- Combine the cream, cinnamon, peppercorns, cardamom, ginger, and cloves in a small saucepan over medium heat. Remove from the heat and add the tea bags. Let stand for 5 minutes. Strain through a wire sieve into a heatproof bowl, pressing hard on the tea bags. Let cool completely.
- Beat the egg yolks and sugar in a medium bowl with an electric mixer on high speed until the mixture is thickened and pale yellow. On low speed, beat in the cream mixture.
- Using clean beaters, beat the egg whites in a greaseproof medium bowl with the mixer on high speed until soft peaks form. Fold the whites into the yolk mixture. Cover and refrigerate until chilled, at least 2 and up to 12 hours. Serve chilled.