Muskoka Chai Nog
Tea for the Holidays
I love the holidays! The eggnog, kisses under the mistletoe, the endless feasting, giving and receiving. But you know what’s missing from most holiday gatherings? Tea! And I’m not just saying that because, well, you know…
Seriously, tea is the perfect holiday party drink and here’s why:
It’s versatile as can be; serve it iced or hot, on its own or in a cocktail – virgin or spiked. Heck, you can even cook with it, but that’s another story…watch this space…
It’s lower in caffeine than coffee – roughly half the amount depending on the blend and brewing method – so for a warming nightcap that won’t keep you up half the night, tea is just the thing.
As a digestive, after a big meal, tea is lighter, healthier; it just tastes and feels cleaner than a big old pot of coffee.
And truly there is a tea for everyone, from our classic Earl Grey Cream to aromatic, exotic, Oolong; green, white, black, smoky, light, strong – you name it!
When we host a gathering, it’s our responsibility to provide guests with non-alcoholic choices, and as the host or hostess with the mostess, I know you want to offer something more elegant and less expected than cran-soda or pop. So, we’ve come up with two delightful suggestions – hot and cold – for your next holiday shindig.
Cold Comfort: Muskoka Chai Nog
The spicy notes of our Muskoka Chai are an absolutely perfect pairing with the traditional flavours of egg nog. We’ve added a splash of maple syrup and Canadian Club rye for a Canadian twist. In keeping with tradition, this recipe calls for raw egg, so only use the freshest, truly free-run eggs you can find. If however, you’re not a fan of raw egg or pressed for time, go ahead and pick up the purest, most natural store-bought* (and therefore, pasteurized) nog you can find.
To Make the Tea:
1 Tbsp (15 mL) Muskoka Chai Loose Leaf Tea
3 cups (750 mL) just boiled water
(This will leave you with extra chilled tea to use in the next round of cocktails!)
To Make the Nog:
3 oz chilled tea
3 oz organic 35% cream
2 Tbsp (30 mL) maple syrup
1 free-run egg
3 oz Canadian Club Rye (optional)**
4 ice cubes
Freshly grated nutmeg to garnish
Pour just boiled water into a tea pot containing the tea; allow to steep for 15 minutes for an extra-strong brew. Strain; discard the tea and chill, covered, in the fridge.
Into a blender add the ice, chilled tea, cream, maple syrup, egg, and optional rye. Blend on high until the ice is slushy; about 30 seconds to 1 minute depending on the machine.
Pour out into glasses and top with a few gratings of fresh nutmeg.
*If using store bought egg nog, simply add it to the blender with ice, tea, and optional rye.
**If omitting rye, substitute with the same amount of chilled tea.
Makes 2 cocktails.