If you have a fondness for the robust flavors of chai and a weakness for eggnog, this homemade Chai Eggnog, crafted without any concentrates, is the ultimate holiday sipper. For an extra festive touch, consider adding a generous shot of brandy, bourbon, or rum to this delicious, sippable custard—sure to put everyone into the holiday spirit.
Chai Eggnog is one of my favorite twists on a timeless recipe and is tailor-made for those of you who enjoy the art of crafting something so delicious from scratch.
The extra effort invested in this eggnog recipe is a small price to pay for the exceptional flavor it delivers. You’re going to love it whether you decide to enjoy it as a standalone treat or with the spirited touch of alcohol, which also makes it great for families with a range of ages.
I promise once you start making eggnog from scratch, it will be difficult to pick up that carton from the grocery store – they are not the same!
Why You’ll Love This Real-Deal Eggnog Recipe
- Made without shortcuts or concentrates.
- The extra effort invested in each step pays off in every sip.
- Has an unexpected, unique flavor you won’t find in other eggnog recipes.
- The perfect warming drink for a cold Sunday morning. You don’t need to wait until the holidays to make it. Enjoy it all winter long!
Ingredients
- Whole Cloves: Adds a warm, aromatic spice into the eggnog, that also adds depth and a hint of pungency.
- Fresh Ginger: Gives a zesty and piquant flavor to the eggnog.
- Cinnamon Sticks: Infuse a sweet and woody background flavor, enhancing the overall richness and complexity.
- Vanilla Bean: Adds a sweet, floral aroma and a depth of flavor that complements the other spices.
- Cardamom Seeds: Contributes a citrusy, herbal note, balancing the sweetness.
- Coriander Seeds: Adds a citrusy, slightly peppery flavor.
- Black Peppercorns: Introduces a subtle heat and a gentle kick to the eggnog.
- Fennel Seeds: Imparts a sweet, licorice-like flavor.
- Darjeeling Tea Bags: The delicate tea flavor, adding a nuanced layer to the eggnog.
- Egg Yolks: Provide richness and a creamy texture, forming the custard-like base of the eggnog.
- Sugar: Sweetens the eggnog, balancing the spices and enhancing the overall flavor.
- Salt: Heightens the other flavors.
- Heavy Cream: Contributes creaminess and mouthfeel, resulting in a velvety texture.
- Whole Milk: Adds a milder creaminess, with a well-balanced consistency.
- Nutmeg: Grated over the top, it adds a warm, sweet, and slightly nutty aroma.
- Brandy, Rum, and Bourbon (Optional): These spirits, when added, give that boozy kick, turning the eggnog into a festive adult beverage. The choice of alcohol will influence the final flavor profile so use your favorite!
Substitutions
Adjust the sugar quantity based on your preference or dietary needs. You can experiment with natural sweeteners like honey or maple syrup as alternatives.
Consider using sea salt or kosher salt if you prefer.
For a lighter version, you can use half-and-half or whole milk instead of heavy cream. If you prefer a richer texture, you can increase the ratio of heavy cream. However, use a lighter-style milk or cream will change the overall mouthfeel of this recipe.
If you don’t have whole nutmeg, ground nutmeg can be used. Adjust the quantity to taste.
If you prefer a non-alcoholic version, omit the spirits entirely. To maintain a similar depth of flavor, consider adding a teaspoon of vanilla extract or almond extract for a nuanced touch.
How to Make Chai Eggnog
- With a mortar and pestle crush fresh ginger, whole cloves, cinnamon sticks, vanilla bean, cardamom seeds, whole coriander seeds, whole black peppercorns and whole fennel seeds until coarsely ground.
- Bring crushed spice mixture and water to a simmer. Remove from heat and add tea bags and steep.
- Whisk egg yolks, sugar and salt together in a saucepan. Gradually add cream and milk, whisking until smooth. Cook, stirring constantly, until mixture is as thick as heavy cream.
- Serve in your favorite cup warm or chill until cold. Sprinkle ground or fresh nutmeg on top for garnish.
- Adding alcohol is optional.
Recipe Variations
Coconut Chai Eggnog: Replace some or all of the dairy with coconut milk for a tropical touch. Sprinkle toasted coconut on top for added flavor and texture.
Maple Chai Eggnog: Substitute some of the sugar with pure maple syrup for a richer sweetness. Drizzle some of the maple syrup on top as a finishing touch.
Honeyed Lavender Chai Eggnog: Add lavender buds into the spiced tea mixture and sweeten the custard base with honey. Garnish with a sprinkle of dried lavender.
Caramelized Banana Chai: This is one of my favorite ways to change it up. Sauté sliced bananas in butter and brown sugar until caramelized. Blend them into the custard base for a banana-infused Chai Eggnog. Top with a drizzle of caramel for extra indulgence. It’s crazy good and over-the-top.
Recipe Tips
- A mortar and pestle gets the best results when it comes to crushing the spices.
- Gradually add heavy cream and whole milk, whisking until smooth. This ensures a velvety smooth texture in the end.
- Never let mixture boil to avoid any accidental egg scrambling. Opt for gentle, medium-low heat for the best custard consistency.
- Manage the temperature of the final eggnog based on your serving style. If sipping warm, introduce the liquor post-straining; for a chilled experience, add the spirits just before serving. This way you’ll preserve those distinct flavors.
- Freshly grated nutmeg adds that final layer of aromatic nuance.
Frequently Asked Questions (FAQs)
What if I don’t have a mortar and pestle? No worries. Use the back a heavy pan, a meat mallet or a rolling pin to gently crush the spices inside a sealable plastic bag.
Can I make this Chai Eggnog ahead of time? Yes. Prepare the base in advance and refrigerate. Add the liquor just before serving. Freshness is key for maximum flavor.
How can I avoid curdling the custard? Keep the heat medium-low and stir constantly. Avoid letting the mixture come to a boil. This guarantees a smooth, creamy custard.
How do I make a lighter version? Substitute part or all of the heavy cream with half-and-half or whole milk for a lighter consistency without compromising on flavor.
Can I make it dairy-free? Yes, experiment with non-dairy alternatives like coconut milk or almond milk. Adjust sweetness accordingly for your preferred taste.
What’s the best way to garnish the eggnog? Freshly grate nutmeg just before serving. Consider a cinnamon stick for stirring or a sprinkle of clove for that final aroma.
How long does the Chai Eggnog stay fresh? For the best flavor, consume within 2-3 days if refrigerated. The spices may continue to infuse over time, enhancing the richness.
What’s the best way to reheat leftover Chai Eggnog? Gently heat on the stove over low heat, stirring continuously to avoid curdling. Be cautious not to bring it to a boil.
Can I make a larger batch for a holiday gathering? Simply adjust the quantities accordingly. Scale up the ingredients to accommodate your guest list using. In the recipe card below you can change the serving amount and it will increase the ingredients for you.
More Eggnog Inspired Recipes
More Chai-Themed Desserts
- Apple Chai Cake with Maple Cream Cheese Drizzle
- Chai Ice Cream Syrup
- Pumpkin Chai Pots de Creme with Pumpkin Seed Brittle
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Chai Eggnog
Equipment
- mortar and pestle or use a Ziploc bag with a blunt object (meat mallet, back of cast iron pan or rolling pin)
Ingredients
- 15 whole cloves
- 4 quarter-sized pieces of fresh ginger (1/2" thick)
- 2 cinnamon sticks, broken up
- 1/2 vanilla bean, chopped
- 1/2 tsp cardamom seeds
- 1/2 tsp coriander seeds
- 1/2 tsp whole black peppercorns
- 1/2 tsp fennel seeds
- 1 cup water
- 4 Darjeeling tea bags
- 4 egg yolks from large eggs
- 3/4 cup granulated sugar
- pinch of table salt
- 1 cup heavy cream
- 1 cup whole milk
- Brandy, rum, whisky, optional
- freshly grated or ground nutmeg
Instructions
- With a mortar and pestle crush whole cloves, fresh ginger, cinnamon sticks, vanilla bean, cardamom seeds, whole coriander seeds, whole black peppercorns and whole fennel seeds until coarsely ground. (If you don’t have a mortar and pestle, put the ginger and spices in a resealable plastic bag and crush with a meat mallet, the back of a heavy, cast iron pan or a rolling pin.)15 whole cloves, 4 quarter-sized pieces of fresh ginger (1/2" thick), 2 cinnamon sticks, broken up, 1/2 vanilla bean, chopped, 1/2 tsp cardamom seeds, 1/2 tsp coriander seeds, 1/2 tsp whole black peppercorns, 1/2 tsp fennel seeds
- In a small saucepan bring crushed spice mixture and water to a simmer. Remove from heat and add Darjeeling tea bags and steep for five minutes.1 cup water, 4 Darjeeling tea bags
- Whisk egg yolks, sugar and salt together in a saucepan while the tea is steeping. Gradually add heavy cream and whole milk, whisking until smooth. Cook over medium-low heat, stirring constantly, until mixture is as thick as heavy cream. (If you accidently boil this, the eggnog will curdle and you will have scrambled eggs in your eggnog.) Off heat, strain the tea into eggnog.4 egg yolks, 3/4 cup granulated sugar, pinch of table salt, 1 cup heavy cream, 1 cup whole milk
- Serve in your favorite cup warm or chill until cold. Sprinkle ground or fresh nutmeg on top for garnish.freshly grated or ground nutmeg
- For those wanting to add liquor, a tablespoon (or more) of brandy, rum or bourbon will usually be sufficient. If you are serving this warm, add liquor after straining the tea. If you are serving it cold, chill the eggnog and stir in the liquor just before serving.Brandy, rum, whisky, optional
Notes
Nutrition
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bell says
This is a recipe for me to be excited about. I always have Chai Fraps so why not a delicious eggnog. This is a keeper Cathy!!!!
Doreen Frost says
This looks so tasty. I’ll be trying this one for sure.
:)Doreen
Stephanie says
You have combined my 2 favorite drinks. I used to go to Starbucks this time of year to indulge in their Eggnog Latte. No more! I can’t wait to brew this up for all those lovely spicy smells. Thank you, thank you, thank you!
Bunny says
Ahhh the holidays …and the things we anticipate eating and drinking while they’re here. Good one Cathy!
Tracy says
Wow that certainly puts my eggnog and rum to shame. Love the flavors in this chai egg nog, i am going to make this for my christmas company.
Jenni in KS says
That looks delicious, but it looks like a lot of trouble to go to. A splash of rum or whiskey in a regular cup of coffee makes a nice addition though. Hot buttered rum/whiskey coffee is nice, too. It’s the little things that make it all worthwhile, you know. Good morning, and cheers!
Jennifer says
“Add a tablespoon (or so) of brandy, rum or whiskey” was the best line I’ve ever read in a recipe. 🙂
Ms Whits Recipes says
I love eggnog. Can’t wait to try this.
Mental P Mama says
Would you please send me some of this when you send my cookies for the cookie exchange? kthnx
Scary Mommy says
I have the same egg nog addiction and this looks amazing. And quite healthy, too 😉
Asthmagirl says
At last! Someone that shares my love of egg nog! (and chai) This looks awesome…
Leah - Chef Maven says
Superbly and Simply Brilliant~!
Photos as always really show off so well your efforts, this sounds and looks to good, you want to move yourself forwward to ‘lick’ the screen – or at the very least reach inside your monitor to grab the mug and have a sip….
thanks for sharing yet another wonderful recipe!
HoneyB says
Let me just say….YUM! I want mine w/ a little brandy though. 😉
shonda says
When I saw the photo of all the hooch, I knew you were thinking of me.
ELRA says
Perfect for the season, Cathy.
It looks absolutely irresistible!
Marjie says
I love eggnog, too, even supermarket stuff. My grandmother was allergic to eggs, so her solution to eggnog was: Soften vanilla ice cream. Add rum. Lots of rum. Stir and serve. You’ve gotta do what you’ve gotta do for eggnog!
Barbie with a T says
That eggnog makes me yearn for a nice cup for breakfast this morning. I have some in the carton in the fridge, but that good old homemade eggnog is the best. Your photos are perfect too. Love the cups! I have not had homemade eggnog in years, thanks to Schepp’s dairy. Still, I know homemade is the best.
Liz C. says
I’ve never been a huge fan of spiked egg nog (must have been the hangover I had from it once), but my family loves it, so I’m going to try this when they come home for Christmas. Thanks!
Flea says
Oh that looks yummy! I make the heavy, alcohol version. No cooking. And the grocery store stuff? Only a quarter of a cup to a cup of skim milk. Just too thick for me.
Alisa says
Anytime you bring out the mortar and pestle, you win. Hands down, you win.
tipper says
Perfect drink for cold weather!!
megan says
And to think, I almost gave my mortar and pestle away. I love eggnog and chai tea and to combine the two, well, lets just say it sounds like a cup of Christmas cheer!
Jennifer says
Stop the presses–I want this!! I’m an eggnog addict…
Joie de vivre says
I like the idea of cooking the eggs! I’ve seen some raw ones that I cringe at a little. Yours looks very yummy. I saw McD’s advertising the egg nog milkshake the other day and shuddered a little (but I’ve never tried it!) after your endorsement I may have to!
Cheryl says
A little eggnog in my tummy (and maybe even a little behind my ears) and I am ready for the holidays! 😉
Thanks for the recipes…and pictorial enticements!
Daily Diner says
Oh my that looks good.
Linda says
Ok, who wouldn’t love this? I love eggnog, I love chai tea … I think you’ve just made my day!
Laura says
This turned out amazing and was fun to make.
Sweet Simplicity says
It looks really yummy, but I just can’t bring myself to drink eggnog.
lisaiscooking says
Chai + eggnog. What a great idea!
Sandie says
This is wonderful—I swear I can almost smell this through my monitor. I’m heading to the kitchen NOW to try this out…
Rachel (S[d]OC) says
My one issue with eggnog is that it’s often too thick and cloying. I usually enjoy it heavily spiked becasue of that. I would wager this probably changes the flavor and structure enough to make it worth trying without th booze.
Blond Duck says
I’ve never had egg nog. I feel so out of touch.
Pam says
Can I please have a cup of this tempting egg nog? It’s one of my very favorite drinks EVER but I’ve never thought to make my own. I love the chai twist to yours. Delicious!
TSannie says
Wish I had a cup right now! And with a shot of rum, of course!
pam says
I’ve never had homemade eggnog, and I’ve certainly never had “fancy” homemade eggnog!
Choosy Beggar Tina says
I love eggnog too, and yours looks delightful. I’m a sucker for anything Chai. I also like that there’s a bit less cream, so I could drink this and feel 50% less guilt as I guzzled down my portion and my boyfriend’s.
Last weekend I tried Candy Cane eggnog – verdict is NOT BAD!!!
Dr. John says
It looks great but just too much effort for a cup of egg nog unless your young.
RobinSue says
I’ll take mine with a little snort of whisky please! This is a very nice egg nog recipe, thanks!
Coast Rat says
Oh, that looks sooooooooooooooo gooooood!!!
Karen Deborah says
That does it I’m booking a flight. Loved your spread in the Davis magazine. Think I will come see you and just get schnockered. you game?
dlyn says
Oh my gosh Cathy – this was the hit of my party!
Lori says
This sounds warm and comforting. Even though I’m in Hawaii, at work I’m freezing. I often wear a long sleeve sweater plus a fleece jacket!
grace says
i can’t believe i don’t like eggnog, given the spices it usually contains. if ever i would like it, your version here would be the one. chai rules. 🙂
Wine Tasting Guy says
Look at you crushing up your Chai spices, this is why you are my favorite. I’ve made it twice and both times it was amazing.
Christie @ fig&cherry says
This Chai eggnog was genius! Everyone loved it. We got schnokered.
Suzette says
Mmmmmm! I love chai. And I love eggnog. Like you, I love even the grocery store stuff. One year when I was young, our local grocer was offloading his leftover nog for 10 cents a quart. (Yes…it was a long time ago!) My dad bought all he had and froze it. We ate it as ice cream for months. Wonderful!
Gotta try this stuff before the season gets much older!
dawn says
I love how you think. We must have the same food cravings. Wouldn’t this flavor be good in some blondies?
I wish you and I could have a spiked up eggnog together. Maybe someday when I finally move back to cali.
Kathleen says
OMG….this turned out so good! Just wow. We did spike it with bourbon. I just have to say that I absolutely LOVE LOVE LOVE your site with all these fav recipes and stories…you’re amazing…don’t ever stop!!!
Egghead says
Never been a fan of eggnog but I do like Chai tea. So I made this and just wow, it was incredible. I’m now a convert.
Ron Merlin says
Beautiful Post. Good work. I wish the photography on my blog were as good. We made this eggnog and it was amazing!
RecipeGirl says
Oh Yeah,… just what I’ve been looking for. A good drink to get schnockered off of on Christmas Eve. I’m in charge of Christmas Eve this year, and this is gonna be the drink!!
Kristin says
Are you kidding me? Combining Chai and Eggnog…I am officially in paradise! And I have the real chai from India…I can’t wait to surprise the family with this little treat. Great photos as always!
Sabrina says
This looks really tasty – but how many cups/mugs/ounces does it make?
Cathy says
Serves 4
Janice k says
Love this chai eggnog so much. We make it all winter long.