Homemade Eggnog Infused with Oolong Tea

December 22, 2017

The perfect festive tea-infused treat for the holiday season. It's quick, easy and screams Christmas! The Dark Roast Sumatra Oolong tea provides a beautiful balance and depth to the creamy traditional flavour of he eggnog. It's the perfect tipple to leave out for Santa.

For the custard:

4 egg yolks

1/4 cup brown cane sugar

1/8 cup white cane sugar

2 cups whole milk

1 cup heavy cream

2 tbsp Dark Roast Sumatra Oolong Tea

2 drops vanilla

3/4 teaspoon freshly and very finely grated nutmeg

Pinch salt

Optional:

2 to 3 ounces bourbon whiskey

For the meringue:

4 egg whites

1 tablespoon white sugar

Instructions:

In a small bowl, combine the egg yolks and half of each of the sugars. Mix until well combined.
Add whole milk, heavy cream, tea leaves and the rest of the sugar in a saucepan on low heat.
Constantly stir the milk mixture and wait until it simmers. Simmer for 2 minutes.
Using a skimmer, remove the tea leaves from the milk mixture.
Ladle some of the milk mixture into the egg mixture and stir thoroughly.
Transfer the egg mixture back to the milk mixture and stir and cook until the mixture is thick and it coats the back of the spoon.
Take it off the heat, add the vanilla, nutmeg and salt. You can add your whiskey now if you plan on adding.
Put the custard mixture in a large pitcher or glass jar and chill for a few hours until it is really cold.
Once it is cold to your liking, get a bowl and a whisk and whisk the egg whites until they form soft peaks.
Take out your custard base and spoon ¼ of the meringue into your custard base.
Mix thoroughly to lighten the custard mixture. Fold in the rest of the meringue mixture. Be careful not to overmix, you might knock-out most of the air from the meringue.
Chill for another hour and serve. Mix thoroughly before pouring into a glass.
Garnish with grated nutmeg on top.