Last Christmas I posted my recipe for Chai Eggnog, which many folks raved about.  However, with all the rush and stress that accompanies this wonderful holiday season, some folks gruffled that it simply took too long and was too much work at such a crazy time of year.

So this year I present to you a “cheater version” of this recipe, which has been thoroughly enjoyed in the Tavalon breakroom for the past couple weeks (without the optional booze, I would hope).  Since it doesn’t taste exactly the same as the original recipe, the staff has given it a new moniker, Cheggnog (which I secretly refer to as “Cheater Eggnog“… but it is still pretty good).

The major difference between this recipe and the previous is that we go back on the original premise that you have to make the eggnog from scratch, instead emphasizing that the quality of the store-bought brand is essential.

Instead of buying the bottom-of-the-barrel eggnog found in most corner supermarkets, I encourage you to try to find one in which you can pronounce most of the ingredients, and preferably is organic.

After that, you just heat and add tea!  Enjoy:

a little Christmas cheer?Cheggnog

4 cups high-quality store-bought eggnog, preferably organic

1 heaping tablespoon Kama Chai Sutra

Spiced Rum or Bourbon (optional)

In a medium saucepan, heat the eggnog until just before boiling. Remove from heat, add tea leaves, stir and allow to steep for 30 minutes. Strain and chill for 3 hours.

Once it is thoroughly chilled, serve in a teacup with 1.5 oz of rum or bourbon (if using) and sprinkle with a bit of nutmeg.

Merry Christmas to all!