The best thing about Christmas is spending time with loved ones. The second best thing about Christmas is enjoying seasonal treats. Amid all the Christmas rush, adding one more treat to your to-do list may seem like a mission impossible, but it will be well worth it. The most perfect festive drinks are always homemade. This easy eggnog recipe with matcha will easily become your new seasonal favorite, even if your family members don’t usually drink matcha. It’s alcohol free, creamy, sweet, vibrantly green and so simple you can make a batch right before a family meal.
What is an eggnog?
Eggnog is a centuries old traditional winter drink made with egg yolks, milk and sugar. It’s usually spiked with rum or bourbon, but nowadays, alcohol is optional rather than mandatory. Eggnog tastes like a custard in a cup and that’s exactly what makes it almost impossible to resist.
While today they are eggless types of eggnogs, a traditional eggnog contains raw egg yolks that are only gently heated over a low fire. When making drinks or food with raw eggs (for example, custard, mayonnaise and spaghetti carbonara are also made with raw eggs), it’s super important to take a few extra precautions. After all, you don’t want a risk of ruining your holidays with Salmonella. To avoid this, opt for pasteurized eggs. If you never tasted an eggnog before and the idea of drinking raw eggs scares you, don’t worry – eggs in this eggnog are actually less intense than in a typical custard.
What is a matcha eggnog?
Matcha eggnog is essentially an eggnog made with matcha. While the traditional eggnog is readily available from shops, matcha eggnog isn’t, which makes it even more special. Making a homemade matcha eggnog will take less than 30 minutes plus chilling time if you want to drink it cold, and you can explore different flavor profiles by adding spices and flavor extracts. Nutmeg, cinnamon, star anise and vanilla are some flavors often found in eggnog.
Which matcha is the best for making a matcha eggnog?
You can use any matcha for making an eggnog as long as it’s fresh, vibrantly green and authentic. Regular ceremonial grade or an all-purpose matcha are both great choices, but Christmas time is about splurging, so you can use an extra premium grade tea too.
One serving of eggnog will contain the same amount of matcha powder as one regular serving of matcha tea – about half a teaspoon. Matcha contains caffeine, so it may not be suitable for children below the age of 12 [1].
Easy Eggnog Recipe with Matcha
To make eggnog that is safe to consume, use fresh pasteurized eggs only. Always sift matcha powder to avoid lumps. This recipe uses alcohol free rum flavoring, which you may replace with a regular vanilla extract. You can also add different spices, such as ground cinnamon or ginger. If you are using sweetened whipping cream, you can reduce the sugar, but then again, eggnog should be sweet.
Makes 2 servings. Serve it hot or chilled.
Utensils:
- Small saucepan
- Electric hand mixer or whisk
- Sifter – for matcha
Ingredients:
- 2 yolks
- 3 tablespoons of sugar (if you are using sweet whipping cream, you may reduce it to 2 tablespoons)
- 200 ml milk
- 150 ml whipping cream
- A few drops or rum food flavoring – you can replace it with vanilla or almond flavoring
- A pinch of nutmeg
- 1 teaspoon of matcha powder
- 2 teaspoons of water
Instructions:
- Bring fresh water to a boil and let it cool down to 80 degrees Celsius.
- Sift matcha powder into a clean cup and mix with 2 teaspoons of hot water until there are no lumps left. Set aside.
- Add 2 egg yolks and 3 tablespoons of sugar into a clean bowl and mix using an electric mixer for a couple of minutes until smooth.
- Add 250 ml of milk, 50 ml of whipping cream, a few drops of almond extract and a pinch of nutmeg into a saucepan and start heating it on a low heat. Stir occasionally and don’t let it boil.
- Slowly start adding heated milk and whipping cream to the beaten egg yolk and sugar while continuously mixing. Add matcha paste and mix for a few more seconds. Don’t over mix it.
- Add the mixture back into a saucepan and simmer over a low heat until it thickens. This will take not more than a couple of minutes. Use a cooking thermometer it you have one at hand. The temperature should reach 160 degrees Celsius. Do not let it boil or overheat because the eggs will start to coagulate.
- If there are any lumps or separated cream in your eggnog, you can try to save it by sifting it.
- Top it up with whipped cream (optional).