Chai Eggnog

• 1 cup Chai Concentrate (We Used Oregon Chai Concentrate)
• 1 cup Milk
• 1/3 cups Sugar
• 1/2 whole Vanilla Bean, Split, Seeds Scraped
• 4 whole Large Egg Yolks
• 1/2 cups Cold Heavy Cream
• 1 ounce, fluid Bourbon
• 1 ounce, fluid Rum
• Freshly Grated Nutmeg, For Garnish

1. Heat chai concentrate, milk, sugar, and vanilla bean and seeds in a medium saucepan over medium-high heat, whisking until sugar has dissolved. Whisk yolks in a large bowl. Pour hot milk mixture into yolks in a slow, steady stream, whisking.
2. Return milk-yolk mixture to pan, and cook over medium-low heat, whisking often, until thick enough to coat the back of a spoon, about 20 minutes (do not let simmer). Pour through a fine sieve into a bowl; discard bean. Whisk in cream, bourbon, and rum. Let cool completely. Cover with plastic wrap, and refrigerate until cold, about 1 hour (up to 1 day).
3. Serve sprinkled with freshly grated nutmeg.

oregon, milk, sugar, vanilla bean, egg yolks, cold heavy cream, fluid bourbon, nutmeg

Taken from tastykitchen.com/recipes/drinks/chai-eggnog/ (may not work)