here is the full recipe:

2 cups whole milk (or plant-based milk of your choice)

1 cup heavy cream (or coconut cream for a dairy-free option)

4 egg yolks

1/3 cup granulated sugar (or maple syrup for a refined sugar-free option)

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg (plus extra for garnish)

1 tsp Encha Matcha (ceremonial or latte grade)

1/4 cup hot water (80°C/175°F)

Instructions:

Prepare the Matcha In a small bowl, whisk 1 tsp of Encha Matcha with 1/4 cup of hot water until smooth and frothy. Set aside. Cook the Eggnog Base In a medium saucepan, combine the milk, cream, cinnamon, and nutmeg. Heat gently over medium-low heat until warm (do not boil). In a separate bowl, whisk the egg yolks and sugar until the mixture lightens in color and becomes slightly fluffy. Temper the Eggs Gradually ladle the warm milk mixture into the egg mixture, whisking constantly to temper the eggs and avoid scrambling. Pour the tempered mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. Combine with Matcha Remove the saucepan from heat and stir in the prepared matcha and vanilla extract. Mix until fully incorporated. Chill and Serve For a chilled version, transfer the eggnog to a pitcher and refrigerate for at least 2 hours. If serving warm, pour directly into mugs.

Optional Garnish Sprinkle with a dash of nutmeg or cinnamon. Add a dollop of whipped cream for extra indulgence.

Why Matcha in Eggnog?

Encha Matcha not only adds a vibrant green hue but also balances the richness of traditional eggnog with its natural, earthy notes. It's a wholesome upgrade packed with antioxidants, making this festive treat both indulgent and energizing. Pairing Suggestions Serve alongside gingerbread cookies or your favorite holiday desserts for a perfectly festive experience. Celebrate this holiday season with a sip of tradition and a dash of modern flair, courtesy of Encha Matcha!