If you like a cozy holiday flavor of eggnog, and the taste of Thai Tea, this is the recipe for you! Serve this in your next holiday party and people will be craving for more (I know I did).

Let’s get shaking!

---

Thai Tea Eggnog Mix (4 servings)

Ingredients:
– 4 egg yolks
– 1/4 cups sugar
– 1 tbsp vanilla extract
– 2 oz Thai Tea (concentrated)
– 1/2 cup of evaporated milk OR half and half
– 2 tbsp of condensed milk
– 1 tsp Xanthum Gum (optional)
– small pinch of salt

Preparation:
– Whisk sugar, salt, Xanthum Gum, and egg yolks in pot until creamy and the mixture becomes soft yellow. Xanthum gum
– To make Thai Tea, I put loose leaf Thai tea in espresso machine and make 2 oz. As an alternative, you can add 3 tbsp of Thai Tea to 3 oz of hot water and let steep for 10 minutes, then strain.
– Add vanilla extract, Thai tea concentrate, evaporated milk, and condensed milk into the egg yolk mixture. Stir well to combine thoroughly.
– Heat the mixture on a stove, on medium low temperature. Stir consistently to prevent the bottom from sticking to the bottom. Turn off the heat when the temperature reaches 175F.
– Strain through a fine mesh strainer and keep in air tight container/ bottles in refrigerator for up to 3 days.

---

Boozy Thai Tea Eggnog (1 serving):

Ingredients:
– 2 oz Thai Tea Eggnog Mix
– 1 oz Congac
– 1 oz Jamaica Rum
– 2 dashes Angostora bitter
– Nutmeg for garnish

Preparation:
– Combine all ingredients (except for nutmeg) in a shaking tin. Add ice and shake well.
– Double strain using a cocktail strainer through fine mesh strainer (for the smooth and silky texture)
– Serve in a coupe glass or rock glass with large ice cube.
– Grate nutmeg over the glass as garnish

Tips: to make the eggnog mixture last longer, add in the Congac and Rhum to mix well. This method extends shelf life to 3-4 weeks in the refrigerator. The mixture will thickens as it sits in the refrigerator.

Cheers!

Birdie
10/4/23