This recipe for Matcha Eggnog is a creamy, rich and delicious custard-based drink flavoured with green tea and punctuated with warm spices.
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What is eggnog?
Eggnog is a sweet, rich dairy and custard-based Christmas festive drink, traditionally made with raw eggs (egg whites) and alcohol.
What is matcha?
Matcha is a Japanese green tea powder that pairs well in sweet desserts.
What does matcha taste like?
Matcha has an earthy, slightly sweet, vegetal, bright grassy taste.
How to choose matcha?
Look for matcha powder that is vibrant green in color, not dull yellow or brown, which may indicate it has oxidized.
Read more about this green tea in my Beginner's Guide to Matcha.
Why you'll love this recipe
This recipe makes a small-batch, that can be easily doubled or tripled to feed a crowd.
Adding matcha green tea decreases the overall sweetness in the drink, while adding a delicious earthy tea flavour.
It's similar to making an egg custard ice cream base, which calls for heating the yolks, so no raw eggs or egg whites to worry about here.
Similar to Matcha Chai Latte, the spices in this eggnog are warming.
There are only a few ingredients in this Matcha Eggnog, and no weird gums or thickeners.
This version doesn't contain alcohol, but you add rum.
Ingredients you'll need
- egg yolks: save the egg whites for another use, such as meringues or Mini Pavlova
- granulated sugar: or any sweetener you like
- matcha: choose a high-quality matcha powder, such as ceremonial or culinary grade for the best taste and flavor
- vanilla extract
- whole milk: or a non-dairy alternative such as coconut milk or soy milk
- heavy cream: gives it its rich creamy texture; you can also use coconut cream for a non-dairy version
- nutmeg: freshly grated is best, or you can use ground nutmeg
- ground cinnamon
How to make it
Add egg yolks, sugar, matcha and vanilla extract to a heat-safe glass bowl.
Whisk matcha egg mixture until lightened in colour. Set aside.
In a small saucepan, combine the milk and heavy cream and heat to a simmer.
Gradually pour the warmed milk/cream mixture into the egg yolk mixture while whisking, also known as tempering the eggs.
Once all the milk/cream has been added to the egg mixture, pour the entire mixture back into the saucepan.
Stir the mixture until slightly thickened.
Add in the ground cinnamon and freshly grated nutmeg.
Strain the matcha eggnog into a clean jar and allow to cool.
Chill eggnog in the fridge before serving.
Optional additions & variations
- whipped cream
- cinnamon stick or ground cinnamon
- additional nutmeg
- cloves (ground)
If you're feeling festive, you can also add a shot of:
- Irish cream liqueur
Or you can make the Matcha Eggnog into a latte, by adding in a shot of espresso. (My personal favourite).
If you switch the ratios of heavy cream to milk, you can churn it into Matcha Eggnog ice cream.
How to make matcha eggnog with store-bought nog?
Put a kettle on and bring water to a boil.
Add 1 teaspoon of matcha to a heat-safe glass or mug.
Pour 2 tablespoon of hot water over the matcha and whisk until frothy.
Add the matcha to your favourite store-bought eggnog.
Give it a stir and garnish with a sprinkle of cinnamon or nutmeg.
How to store & serve
Store the Matcha Eggnog in the refrigerator in an airtight container for up to 3 days.
You can serve Matcha Eggnog chilled or warm.
Other drink recipes you may like
Be sure to check out these recipes:
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 2 egg yolks
- 45 g granulated sugar
- 3 g matcha
- 1 teaspoon vanilla extract
- 250 ml whole milk
- 125 ml heavy cream
- ¼ teaspoon grated nutmeg
- ½ teaspoon ground cinnamon
- Add egg yolks, sugar, matcha and vanilla extract to a heat-safe glass bowl.
- Whisk matcha egg mixture until lightened in colour. Set aside.
- In a small saucepan, combine the milk and heavy cream and heat to a simmer.
- Gradually pour the warmed milk/cream mixture into the egg yolk mixture while whisking, also known as tempering the eggs.
- Once all the milk/cream has been added to the egg mixture, pour the entire mixture back into the saucepan.
- Stir the mixture until slightly thickened.
- Add in the ground cinnamon and freshly grated nutmeg.
- Strain the matcha eggnog into a clean jar and allow to cool.
- Chill eggnog in the fridge before serving.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.