It’s that time of year again!
There’s just nothing quite like home-made Egg Nog to make December feel like the holiday season. Previously we’ve shared our “go to” Egg Nog recipe on the blog, but this year we were inspired by a complimentary sample of Maker’s 46 to go one step further and make this “Spiced” egg nog even more flavorful.
Enter: Rooibos Chai
Tinctures with tea are SO easy and quick to make – the tea is already “primed and ready” for infusion, and someone’s already put a lot of effort into making the flavor just right. I definitely recommend keeping this one on hand, for sure.
This recipe is very similar to our “standard” Egg Nog, except we’ve lightened it up by increasing the milk-to-cream ratio and added this Rooibos chai tincture to add a beautiful round, spiced flavor. It’s still one of our easiest recipes to make and continues to convert family members who claim they “don’t like egg nog!”
Bonus Points: Breakfast!
We made an extra large batch and kept our egg whites, turning the extra egg nog into Egg Nog French toast for the next morning. I omitted the extra sugar (opted to serve it with Maple syrup instead.) It came out delicious!
Rooibos Spiced Egg Nog
- 5 oz Egg Nog (See Below)
- 1 oz Bourbon (We used Maker’s Mark 46)
- 1/8 tsp Freshly Ground Nutmeg (For Garnish)
Rooibos Egg Nog
- 4 cups 2% Milk
- 1/2 cup Whipping Cream
- 1 cup sugar
- 6 each Egg Yolks
- 1 oz Vanilla Extract
- 1/2 oz Rooibos Chai Tincture
- Add 5 oz cold egg nog to a rocks glass or egg nog mug
- Add 1 oz bourbon
- Garnish with freshly ground nutmeg
Rooibos Egg Nog
- Combine all ingredients in a large mixing bowl and mix well with a wire whisk.
- Chill well in the refrigerator