Rebranding Eggnog for Milk tea Lovers & Wellness Baddies
sometimes classics need change too
Alice Sun•
Oct 28, 2025
As part of this wellness holiday menu series, i thought long and hard about what “holiday classics” would always appear on the menu and which really needed some change…
Eggnog almost immediately came to mind. I remember as a kid being very confused why my friends loved this white drink so much, when by the color, it SEEMED tasteless (now that I’ve made it, realized it is actually quite yummy on its own lol).
During the recipe testing process, the base flavors of the eggnog reminded me of a richer milk tea and the idea of recreating it with Thai tea flavors seemed like a no brainer. Plus the fact that the normal recipe calls for spices in the milk, also made it the perfect vehicle for infusing herbal functional ingredients without a trace!
Because of all the heavy foods, I chose a blend of spices that would help ease the bloating, stimulate appetite, while also infusing those familiar warm spices that make holiday food so special.
So here’s how to make your very own version this holiday season ⬇️
Alice Sun (@alicecsun) shares a unique view into her life through the ways she uses food to nurture wellness, cross cultural divides, and bring people together, all through the medium of storytelling.
Ingredients (9)
Ingredients (9)
Spices
Instructions
In a bowl, whisk together the egg yolks (2) and sugar (⅛ cup) until light and fluffy — highly recommend using an electric whisk to save your arms here
Add thai tea (2 Tbsp) to a tea bag then add to a sauce pan with the spices
Pour in just the milk (2 cups), then bring everything up to a simmer, stirring occasionally
Just when it starts to steam, take off the heat, then pour 1/4 cup into a separate measuring cup to help cool it down a bit
Once the milk mixture feels just hot enough to hold, start to stream it into the eggs (2) while whisking vigorously
Remove all the tea and spices from the milk, then add the egg and milk back into the saucepan with the rest of the milk
Keep heating on the stove on medium low heat until the mixture is thick enough to coat the back of a wooden spoon (or hits 160°F)
Place in the fridge to cool, then serve
