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 Eggnog by Season with Spice
Makes 3 servings
What you’ll need:
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
Process:
1. 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.
2. In a metal bowl, whisk together egg yolks, sugar, and matcha powder. Combine well.
3. 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.
4. 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.
5. 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.
6. 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).
7. While the cooked mixture is cooling in the refrigerator, take out the remaining heavy cream and whip it up until thickened.
8. 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.*
9. Finally, sprinkle matcha powder on top.
Notes:
* Alternatively, you can take one part whipped cream and one part eggnog, and whisk to combine well. Pour this mixture in after you pour the pure eggnog into the glass, to create a creamy, lighter green layer on top. It’s easier to drink, and gives the eggnog a more elegant look.
- Best not to over-sweeten matcha drinks, so try not to use more than half a tablespoon of sugar per egg yolk. Allow the rich flavor of eggnog to come through, not the sweetness.
- If you are in a hurry, and the eggnog will be served warm shortly after preparation, you can combine Steps 1, 2 & 3, by mixing all the ingredients together first before cooking. But please note that by heating cold milk with eggs, there is a higher chance the eggs will curdle, so make sure the fire is on low and whisk constantly.
-For a traditional eggnog recipe, try our Christmas Rum Eggnog.
Makes 3 servings
What you’ll need:
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
Process:
1. 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.
2. In a metal bowl, whisk together egg yolks, sugar, and matcha powder. Combine well.
3. 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.
4. 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.
5. 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.
6. 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).
7. While the cooked mixture is cooling in the refrigerator, take out the remaining heavy cream and whip it up until thickened.
8. 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.*
9. Finally, sprinkle matcha powder on top.
Notes:
* Alternatively, you can take one part whipped cream and one part eggnog, and whisk to combine well. Pour this mixture in after you pour the pure eggnog into the glass, to create a creamy, lighter green layer on top. It’s easier to drink, and gives the eggnog a more elegant look.
- Best not to over-sweeten matcha drinks, so try not to use more than half a tablespoon of sugar per egg yolk. Allow the rich flavor of eggnog to come through, not the sweetness.
- If you are in a hurry, and the eggnog will be served warm shortly after preparation, you can combine Steps 1, 2 & 3, by mixing all the ingredients together first before cooking. But please note that by heating cold milk with eggs, there is a higher chance the eggs will curdle, so make sure the fire is on low and whisk constantly.
-For a traditional eggnog recipe, try our Christmas Rum Eggnog.
