Okay, confession time: I don’t like, no, I LOATHE egg nog. I won’t go into the gory details, but let’s just say I was burned, badly, by this holiday staple at a party many moons ago. It also doesn’t help that I don’t care for milk (never have, even as a baby), much to the chagrin of my mother. What kind of freaky baby doesn’t like milk? So every year, like an ex who is friends with one of my cousins, I have an awkward run in with egg nog during at least one holiday party that I attend. This recipe is for those of you who have also been scarred by this creamy devil of a cocktail. I swap out regular milk for almond milk, and add in Chai tea for some spice. I know it’s a selfish recipe, but it’s delicious and instead of buying jugs of that pre-made stuff (not to mention all the time it would take to make real egg nog), try this!
CHAI NOG:
4 cups almond milk
4 chai tea bags
1 cup maple syrup
METHOD: In a medium sauce pan over medium low heat add almond milk. Bring milk up to a simmer then add chai tea bags. Steep for 15 minutes, remove tea bags and add maple syrup.
NOGGY BUT NICE:
GLASSWARE: mug or rocks glass
GARNISH: orange peel or cranberries
1 ½ oz bourbon
4 oz chai nog
Build in glass in order of ingredients.
WITH A TWIST: This cocktail can be served warm or cold. You can also swap out the bourbon for rye, brandy, or another delicious spirit. You can also switch out the almond milk to your preference.
PARTY TIP: You can serve this as a punch and use frozen cranberries as your ice. To serve warm, mix all ingredients and pour into a thermos to keep warm.
LIKE A VIRGIN: Serve warm as a spicy alternative to hot cocoa.
Cheers (and I still don’t forgive you, egg nog),
Your neighborhood bartender,
Catherine Manabat