Start to finish: 2 hours 35 minutes (20 minutes active) Servings: 4 2 cups 2 percent milk, divided 3 1/2-inch stick of 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.
Chai Eggnog
