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Drink recipe · from the recipe book

Iced Mint Cardamom Green Tea Eggnog

A rich, cream-thickened eggnog steeped with fresh mint, warmed by cardamom and brightened with lemon zest, finished with a splash of cool green tea over ice.

Iced Mint Cardamom Green Tea Eggnog

Ingredients

  • 2 cups (470 ml)500 gMilk, 2%
  • ½ cup (120 ml)120 gHeavy cream
  • 2½ tbsp chopped15 gFresh mintleaves lightly bruised, plus a few for garnish
  • 3 large150 gEggs
  • 3 tbsp60 gMaple syrup
  • ½ tsp1 gGround cardamom
  • 1 tsp2 gLemon zest
  • ⅛ tsp1 gSalt
  • 1 cup (240 ml)240 gBrewed green teabrewed strong and chilled

Steps

  1. Matcha isn't in the pantry, so this uses strongly brewed green tea; brew the green tea ahead and chill it in the fridge.
  2. In a medium pot, warm the 2% milk, heavy cream and bruised mint leaves (saving a few for garnish) over medium heat until steaming, then take off the heat and steep for 10 minutes.
  3. Lift out and discard the steeped mint, squeezing it over the pot.
  4. In a bowl, whisk the eggs, maple syrup, cardamom and salt until smooth, then slowly whisk in about a cup of the warm minty milk.
  5. Pour the egg mixture back into the pot and cook over medium-low heat, stirring constantly, until it thickens slightly and reaches 160°F (71°C) on a thermometer, about 6 to 8 minutes; do not let it boil.
  6. Take the pot off the heat and stir in the lemon zest.
  7. Cool promptly: set the pot in a sink of ice water and stir for 5 minutes, then cover and refrigerate until cold, at least 2 hours.
  8. Fill four glasses with ice, divide the chilled eggnog among them, float the chilled green tea on top and garnish with the reserved mint leaves.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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