Hy-Vee Recipes and Ideas

Directions

1. Step1

   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. Step2

   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. Step3

   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. Step4

   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. Step5

   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.