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Toasted Oat Spiced Chai Egg Nog 

Because egg nog is the official drink of the holidays, Drew Lucaw puts his own twist on the traditional treat.

click to enlarge RILEY SMITH
  • Riley Smith

½ cup oats (preferably rolled, steel cut)
6 large eggs
2 cups 18% cream
2 ½ cups spring water
4 spiced chai tea bags
1 cinnamon stick
3-5 whole cloves
2 cups white table sugar
whole nutmeg
White Owl white whiskey or vodka
One drink
1 whole egg
1 oz toasted oat cream (heavy)
1 oz spiced chai tea syrup
1 oz white whiskey or vodka
½ oz Galliano
Garnish with fresh grated nutmeg

The night before:P rep your cream by lightly toasting the oats in a non-stick pan, then combining the cream and oats and letting them soak overnight.

The day of: Separate and whisk eggs parts until you see bubbles, combine and refrigerate.

For the spiced chai syrup combine water, cinnamon, clove and chai tea in a pot and bring to a boil. Reduce heat and simmer until cinnamon stick opens or water is dark brown or almost black. Strain and discard solids.

While still warm complete syrup by combine equal parts liquid to sugar and refrigerate.

Execution (per one cocktail): Reverse dry shake: combine and shake hard with ice, strain and shake again without ice, pour.

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Vol 25, No 9
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