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This is a unique fusion recipe that combines the creamy, rich texture of homemade eggnog with the aromatic spices of traditional chai. The creator was initially skeptical, fearing it would result in scrambled eggs, but was pleasantly surprised by the smooth, delicious, and festive final beverage.
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Prepare the eggnog base by tempering hot milk and cream into beaten egg yolks and sugar. → Brew a spiced chai with water, black tea leaves, nutmeg, and cinnamon. → Slowly combine the eggnog base into the simmering chai and sweeten with concentrated cane sugar. → Strain the mixture to remove all solids. → Pour into a mug and enjoy.
Prepare the eggnog base by tempering hot milk and cream into beaten egg yolks and sugar. → Brew a spiced chai with water, black tea leaves, nutmeg, and cinnamon. → Slowly combine the eggnog base into the simmering chai and sweeten with concentrated cane sugar. → Strain the mixture to remove all solids. → Pour into a mug and enjoy.
This is a unique fusion recipe that combines the creamy, rich texture of homemade eggnog with the aromatic spices of traditional chai. The creator was initially skeptical, fearing it would result in scrambled eggs, but was pleasantly surprised by the smooth, delicious, and festive final beverage.
To make the eggnog base, pour whole milk and heavy cream into a saucepan and heat until it comes to a boil.
In a separate mixing bowl, beat the egg yolks with a hand mixer.
Gradually add vanilla sugar to the egg yolks while continuing to mix.
Temper the eggs by very slowly pouring the hot milk and cream mixture into the egg yolk bowl while constantly mixing. This creates the eggnog base. Set aside.
To make the chai, bring water to a boil in another saucepan.
The most critical part of this recipe is tempering the eggs correctly. Pouring the hot liquid too quickly will result in scrambled eggs.
Continuously mix or whisk when combining the hot milk with the eggs, and again when combining the eggnog base with the hot chai.
Straining is a crucial final step to ensure a smooth, pleasant texture without any tea leaves or spice fragments.
Aerating the chai by pouring it between two pitchers is a traditional technique that improves the texture and creates a nice froth.
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