Chai Eggnog

Courtesy Sara Moulton

• 2 cups 2 percent milk, divided
• 3 1/2-inch stick cinnamon, smashed using the side of a knife
• 1/2 vanilla bean, split lengthwise
• 10 whole cloves
• 1/2 teaspoon whole black peppercorns, coarsely crushed
• 1/2 teaspoon ground ginger
• 4 cardamom pods, crushed (or 1/2 teaspoon ground cardamom)
• Kosher salt
• 2 large eggs
• 1/4 cup sugar
• Brandy or rum, for flavoring (optional)
• Grated nutmeg, to garnish

In a small saucepan over medium heat, combine 1 1/2 cups of the milk with the cinnamon, vanilla bean, cloves, peppercorns, ginger, cardamom pods and a hefty pinch of salt. Bring the mixture to a simmer, then turn off the heat and let it stand for 15 minutes.

Strain the mixture through a sieve, discarding all of the solids except for the vanilla bean. Scrape the seeds from the vanilla bean into the milk; discard the vanilla pod.

Wipe out the saucepan and return the milk to the pan over medium heat.

Meanwhile, in a medium bowl, beat the eggs with the sugar for 2 minutes, or until they are light and lemon colored. Add the heated milk in a stream, whisking gently. Return the egg-milk mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon, about 4 to 6 minutes. Do not let the mixture come to a simmer or the eggs will scramble.

Quickly add the remaining 1/2 cup of milk to the pan to stop the cooking. Transfer the mixture to a pitcher and chill for at least 2 hours or until very cold.

To serve, divide the eggnog among 4 chilled glasses, stir in a dash of brandy or rum, if desired, and top with a sprinkle of freshly grated nutmeg.

Makes 4 servings

Per serving: 140 calories; 40 calories from fat (29 percent of total calories); 4.5 g fat (2 g saturated; 0 g trans fats); 100 mg cholesterol; 16 g carbohydrates; 0 g fiber; 16 g sugar; 7 g protein; 210 mg sodium.