2 cups half-and-half
3/4 cup light vanilla or plain soymilk*
1/3 cup sugar
3 egg yolks, slightly beaten
2 chai tea bags
3 teaspoons rum extract
1 cup frozen (thawed) reduced-fat whipped topping
About 1/2 cup caramel topping
Fat-free whipped cream topping from aerosol can
Ground nutmeg, if desired
Light Chai Eggnog with Caramel Drizzle
- In 2-quart saucepan, stir together half-and-half, soymilk, sugar and egg yolks. Cut paper labels from tea bags; add tea bags to saucepan. Cook over medium-high heat about 15 minutes, stirring frequently, until hot. Remove from heat; stir in rum extract. Cool slightly.
- Cover and refrigerate 2 hours, but no longer than 24 hours, leaving tea bags in eggnog mixture. The longer the tea bags are left in, the stronger the chai flavor will be; taste occasionally and remove tea bags when desired flavor is achieved.
- To serve, stir thawed whipped topping into eggnog. Spoon about 1 tablespoon caramel topping into bottom of each glass. Swirl additional caramel topping on inside of glass, if desired. Carefully pour in eggnog. Garnish with whipped cream topping; sprinkle with nutmeg and drizzle with additional caramel topping.
- *If plain soymilk is used, add 1 teaspoon vanilla with the rum extract.