Stash Festive Egg Nog
6 Stash Darjeeling or English Breakfast tea bags
2 eggs – beaten
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 quart milk
1/2 pint whipping cream
Brew Stash tea bags in 1 cup (8 oz.) boiling water. Steep for 5 minutes. Remove tea bags. Cool tea.
Add beaten eggs, condensed milk, vanilla, salt, tea, milk and mix well. Serve in mugs. Top each mug with whipping cream and ground nutmeg.
“7 3/4 cups”