I’m late to both the Dirty Chai and Eggnog party. It never ever occurred to me to combine both tea and coffee into one fabulously caffeinated beverage but now that I’m on that train, I don’t ever want to get off. Cocktail recipe creation can sometimes be an arduous task and it’s becoming increasingly even more difficult to be original. Here I was on Monday, all proud of myself for coming up with this fun spin on a Christmas classic…until I googled ‘Dirty Chai Eggnog’. If you want to really doubt your special ability…google it and you’ll most likely find out you’re not so special. It’s quite deflating, kind of like going swimsuit shopping in the dead of winter.
All doubts aside, I really think ‘Cocktail Testing Monday’ should become a regular thing around here. It was a lot of fun playing around with spices and spirits, especially when the end result was so delicious. I learned a lot about taking photos in the snow and how the white balance always seems off no matter what. Best of all (or maybe not depending on how you look at it) I learned that you can make eggnog by the glassful. This is great news if you like the odd glass of eggnog and don’t want to make a huge punch bowl full every time the craving strikes. However, if you’re an addict like me this is BAD NEWS because it makes real eggnog way too accessible. By the way, I made homemade eggnog for the very first time last year and the store-bought stuff doesn’t even come close. If you are hosting a huge gathering this Christmas season, try out this amazing recipe for ‘The Best Eggnog in the World‘ from Jamie Oliver. So humble, that Jamie Oliver…and he didn’t even pay me to say that!
As a side note here, it should be mentioned that my recipe uses raw egg. Here in North America we are very particular about our eggs. They go though rigorous testing and are always refrigerated, which is a lot more than what many other countries do around the world. If you are worried, make sure you buy the freshest eggs possible and give them a wash before you crack them into your shaker. This post was created to be part of a regular blogger cocktail collaboration called Connecting Over Cocktails. Check out all the amazing wintry cocktail concoctions from Canadian food bloggers across the country:
Justine Celina’s Classic Winter Citrus Red Sangria
Jessica at Cooking in My Genes Spiced Winter Punch
Amanda from Peppers and Pennies Canadian Hot Chocolate
Samantha over at My Kitchen Love Easy Bourbon Eggnog
Charlene from Chew Street Orange Ginger Punch
Dirty Chai Eggnog
- 1 cup whipping cream 5 whole cloves 4 cardamom pods 5 black peppercorns 1/2 cinnamon stick 1 tbsp good quality black loose leaf tea 1 tbsp honey 1 oz. coffee rum (Brinley Gold Shipwreck Coffee Rum) 1 oz. Depth Charge Espresso & Cocoa Bean Liqueur 1 egg garnish (fresh nutmeg, cinnamon sticks, tea, etc.)
- 5 whole cloves
- 4 cardamom pods
- 5 black peppercorns
- 1/2 cinnamon stick
- 1 tbsp good quality black loose leaf tea
- 1 tbsp honey
- 1 oz. coffee rum (Brinley Gold Shipwreck Coffee Rum)
- 1 oz. Depth Charge Espresso & Cocoa Bean Liqueur
- 1 egg
- garnish (fresh nutmeg, cinnamon sticks, tea, etc.)
- Begin by infusing the whipping cream with the aromatics. Add clove bulbs, cardmom pods, peppercorns, and 1/2 cinnamon stick to a mortar. Grind slightly with a pestle then place ground aromatics in a silk mulling pouch or tea bag.
- Add whipping cream to a small heavy bottomed pot then add the aromatics. Bring to a slight simmer then turn temperature on low and allow to infuse for 15 minutes.
- Add black tea and allow to infuse for another 10 minutes. Strain and allow to cool.
- For the cocktail; add rum and liqueur, egg, and 1 ounce chai infused whipping cream to a shaker. Dry shake.
- Add ice and shake until frosty. Pour into a coup glass and garnish as desired.