Orange-Spice Eggnog

Recipe

Drink
Orange-Spice Eggnog

Primary Media

User Rating

5 out of 5 stars
Rate it:
6 ratings

Recipe Data

13
Servings
10min
Prep
4hr35min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    Citrus, spice, and everything you could ever want in an eggnog.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 13
    QuantityIngredientAdd
    Eggnog
    12 Hy-Vee large eggs
    1 orange
    10 Hy-Vee orange & spice black tea bags
    4 c. Hy-Vee 2% reduced-fat milk
    2 ½ tsp. Hy-Vee vanilla extract
    8 whole allspice
    2 cinnamon sticks
    1 ½ tsp. candied ginger
    1 ½ c. Hy-Vee granulated sugar
    4 c. Hy-Vee half-and-half
    1 c. brandy, optional
    Orange-Spice Sugar
    1 orange, zested
    ½ c. Hy-Vee granulated sugar
    ¼ tsp. Hy-Vee cinnamon
    13 cinnamon sticks, for garnish
    3 orange wedges, for garnish

    Things To Grab

    • Candy thermometer
    • Large saucepan
    • Large bowl
    • Whisk
    • Fine-mesh sieve
    • Extra-large bowl or pitcher
    • Shallow dish
    • Ladle
    • 8-oz. glass mugs

    Directions

    1. Separate eggs; set yolks aside. Reserve whites for another use. Remove tea bags from packaging. Tie strings together and cut off paper tags. Peel orange and slice rind into 1-inch strips; reserving fruit for another use.

    2. Add orange strips, milk, vanilla extract, allspice, cinnamon sticks, candied ginger, and tea bags to a large saucepan. Bring to boiling over medium heat, whisking occasionally. Once boiling, reduce heat to low and simmer spices for an additional 5 minutes, stirring constantly.

    3. In a large bowl, whisk together egg yolks and sugar until thoroughly combined. Slowly add milk mixture, pouring through a fine-mesh sieve, to eggs whisking vigorously. Discard orange strips, allspice, cinnamon sticks, candied ginger, and tea bags. Pour mixture back into saucepan. Cook over medium-low heat, stirring constantly until mixture reaches at least 165 degrees and coats the back of the spoon, about 5 minutes.

    4. Remove saucepan from heat. Stir in half-and-half and brandy, if using. Strain mixture though a fine-mesh sieve into an extra-large bowl. Cover and chill at least 4 hours or up to 24 hours.

    5. Before serving, combine ingredients for orange spice rim in a shallow dish, if desired. Run an orange wedge around the rim of an 8-oz. glass mug and dip into orange spice. Ladle 6-oz. of eggnog into each mug and garnish with an orange peel, if desired.

    Nutrition facts

    Servings

    300 Calories per serving
    6-oz. each

    Amounts Per Serving

    • Total Fat: 14g
    • Cholesterol: 205mg
    • Sodium: 150mg
    • Total Carbohydrates: 34g
    • Protein: 11g

    Daily Values

    0%
    Vitamin A 15%
    0%
    Vitamin C 2%
    0%
    Iron 6%
    0%
    Calcium 20%