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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