5 drinks to keep winter at bay | Recipe: Chai Egg Nog

5 drinks to keep winter at bay

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Enrique Gili

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Chai Egg Nog

A seasonal favorite that tends to be criminally high in cholesterol, try serving a low-fat version that rolls over the tongue "like buttah." Drink warm or cold.

Prep time: 40 minutes

Total time: 40 minutes, plus cooling

Yield: Makes 1 quart or 6 small cups

Chai Egg Nog

Ingredients

2 sticks cinnamon, cracked
1 teaspoon cardamom seeds
1 teaspoon whole black peppercorns
1 teaspoon ground ginger
10 whole cloves
Pinch kosher salt
1 quart 2% milk, divided
1 teaspoon vanilla extract
2 ounces granulated sugar
2 eggs
1 tablespoon ground flax, optional
Splash bourbon, to taste
Dash grated nutmeg, optional garnish

Cooking directions

Combine cinnamon sticks, cardamom seeds, peppercorns, ginger, cloves and salt in a mortar. Lightly grind cinnamon into large bits. Add to 3 cups of milk in a saucepan and bring to a simmer. Remove from heat and let stand for 15 minutes.
Strain contents through a metal sieve into a large bowl to remove solids. Wipe out saucepan to remove residue. Return milk to saucepan over medium-low heat.
While milk warms, in a second bowl combine sugar and eggs. Beat for about 2 minutes until batter lightens, turning a bright lemony yellow. Slowly add milk, stirring constantly. Return mixture to stove and stir constantly for about 6 minutes, until milk mixture begins to thicken and cling to the backside of the spoon. Add ground flax to thicken, if needed. At no point should the milk be allowed to boil; otherwise the eggs will scramble.
Remove from heat. Add remaining milk to pan to cool eggnog. Serve warm or refrigerate for 2-plus hours, until cold. Add bourbon to taste.