Merry Christmas Everyone! I hope you have a fantastic Christmas day with family and friends. I also hope you have enjoyed going on this alcoholic Tea-venture with me. I’ve had so much fun mixing up new flavors! There’s been some pretty big fails, but there’s also been wonderful new tea cocktails that I’ve discovered.
Today I am enjoying a holiday favorite of eggnog! I’ve never been a fan, but my coworker mixed his family eggnog recipe from Puerto Rico for us one year and I surprisingly enjoyed it. Here’s the recipe:
1 can condensed milk
1 can cream of coconut
1 can evaporated milk
4 egg yolks
3-4 ounces of white rum (not gonna lie… Captain Morgan Spiced Rum was delicious too)
Cinnamon to taste
1 or 2 cinnamon sticks
Mix all but the cinnamon sticks in a blender until incorporated. Place in a bottle, add the cinnamon sticks, and close the bottle. Leave in the refrigerator for a minimum of 2 days (to settle). Shake the bottle once or twice a day.
I brewed two different teas for this experiment. One is Fortnum and Mason’s Royal Blend. The other is Shara Tea’s Vanilla Cream Black Tea. I decided not to do measurements because I used the eggnog as my “milk”. I simply added an ounce or two of eggnog to my cup to act as the “cream” to my black tea. This really had an amazing effect and is so delicious.
Salud and Merry Christmas!
Rory, Tea & Me 