Ingredients
Equipment
Method
Eggnog
- First to make eggnog, combine milk, heavy cream, spices, vanilla and salt to sauce pot. Bring to a warm temp of 110 degrees F.
- In a bowl, whisk together egg yolks and sugar. With a ladle, pour a little milk mixture at a time to the egg yolks while whisking the yolk mixture to slowly bring the eggs to a warm temp without curdling. After about 3 ladles, pour the rest of the yolks in the sauce pot. Whisk continuously for about 5 minutes, or when the temp reaches 160 degrees F. Transfer to a container using a strainer to catch any burns or curdles. Allow to cool down.
Matcha Koicha (thick tea)
- Heat water in a tea kettle. Scoop Matcha into small strainer over the Chawan (bowl) with a Chashaku (stick). Allow hot water to go down in temperature a little bit before pouring into the tea. Whisk with a Chasen (Matcha whisk) in an "M" or circular motion until froffy and combined.
- In a glass cup, add ice, milk, eggnog, and Matcha. Sip and enjoy!
Notes
-Use leftover eggnog for your own personal enjoyment.
-Store bought eggnog is optional, but the whole point is to drink liquid custard with warm spices, not a carton full of chemicals that tastes like medicine. But to each their own!
-Any milk alternative is okay.