For every Christmas we spent in Asia, it became a holiday of carrying on Christmas traditions. Decorating a Christmas tree, watching classic Christmas shows and listening to classic Christmas songs. Hosting a holiday party, and serving mulled red wine and traditional eggnog spiced with nutmeg and rum.
Now that we are in Minnesota, where Christmas traditions are carrying on all around us, it’s become a season to have fun creating new traditions, with new flavors.
Like adding a touch of Christmas green into eggnog, with a teaspoon of Japanese Matcha Powder.
Our creamy Japanese Matcha Powder with its sweet, smooth green tea flavor, matches perfectly with the richness of heavy cream and egg yolks.
Matcha Eggnong is warmed slowly, and stirred delicately, to bond the simple ingredients into one lovely green hue. It’s a soothing, therapeutic process as you stir in a steady, circular motion, watching the mixture thicken, and smelling the steam as it sweetens.
Top a glass of Matcha Eggnog with homemade whipped cream and a generous dusting of matcha powder.
Or for a more elegant look, whisk together heavy whipping cream and Matcha Eggnog until smooth, and pour slowly over a glass of pure Matcha Eggnog.
Matcha Eggnog
Ingredients
- 4 egg yolks
- 2 tbsp light brown sugar
- 1-1.5 tsp of Season with Spice’s Premium Japanese Matcha Powder
- 1.5 cups milk
- 1.5 cup of heavy whipping cream
Instructions
- In a small pot, heat all of the milk and a 1/2 cup of the heavy whipping cream on medium-low fire. Stir occasionally. When small bubbles appear along the edges, turn the heat off. Should take about 5 minutes.
- In a metal bowl, whisk together egg yolks, sugar, and matcha powder. Combine well.
- Add a quarter of the heated milk & cream into the metal bowl, while constantly whisking (to prevent the eggs from cooking).
- Then repeat with another quarter of the milk & cream. Finally, pour everything in the bowl back into the pot, while continuing to whisk.
- Turn fire on to low, and with a heat-resistant plastic spatula, stir continually to prevent the mixture from cooking on the bottom of the pot.
- Without allowing it to boil, heat until the mixture thickens enough to coat the back of a spoon (or if you have a cooking thermometer – when it reaches 160F to pasteurize the eggs). Should take about 10 minutes. Turn heat off and let sit for 5 minutes, stirring frequently.
- Layer the bottom of a large bowl with ice cubes, and set a small metal bowl inside. Pour mixture through a strainer into the small, metal bowl.
- Stir mixture occasionally to help cool faster. Once cooled, transfer the mixture into air tight container, and place it in the refrigerator (the eggnog will keep for a few days in the refrigerator).
- While the cooked mixture is cooling in the refrigerator, take out the remaining heavy cream and whip it up until thickened.
- Place three glasses in the refrigerator, and when cooled, pour eggnog mixture into each glass (about 2/3 full). Then fill each glass up with whipped cream.*
- Finally, sprinkle matcha powder on top.