Double Nut Eggnog Mocktail

Ingredients

• 4 large egg yolks
• 1/3 cup granulated sugar
• 2 1/2 cups whole milk
• 1 cup heavy cream
• 1/2 cup strong brewed black tea, cooled
• 1/3 cup creamy peanut butter
• 3 tablespoons hazelnut syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg, plus more for serving
• 1/4 cup toasted peanuts, finely chopped

Directions

1. Whisk the egg yolks and sugar in a medium bowl until the mixture looks smooth and slightly lighter in color.
2. Warm the milk, cream, and black tea in a saucepan over medium heat until steaming around the edges. Slowly whisk about a cup of the hot milk mixture into the yolks, then pour everything back into the saucepan.
3. Cook over medium-low heat, stirring constantly, until the mixture lightly coats the back of a spoon or reaches 160°F. Do not let it boil.
4. Take the pan off the heat and whisk in the peanut butter, hazelnut syrup, vanilla, salt, and nutmeg until smooth. For an extra silky drink, strain it through a fine-mesh sieve into a pitcher.
5. Chill until cold, at least 4 hours. Stir well before serving, then pour into small glasses and finish with chopped toasted peanuts and a little extra nutmeg.