This chai eggnog is for anyone who prefers the magic of starting from scratch – no shortcuts, just pure, spiced holiday bliss in every sip. It’s absolutely one of my favorite seasonal drinks.
Authentic Chai Eggnog Using Whole Spices
If you’ve ever wished eggnog had a little more spice and a lot more personality, my chai eggnog recipe is for you. I make it completely from scratch, so no concentrates or shortcuts here just some spices, and a creamy, custardy masterpiece. Yes, it takes a little extra effort, but that’s part of the fun.
Yes this recipe takes a little extra effort, but honestly, it’s so worth it. Finish it off with a splash of brandy, bourbon, or rum (it’s optional), and you’ve got a drink that feels like a little celebration in every sip.
I love serving this to friends during the holidays, but honestly, I make it all winter long. It’s just that good – and once you’ve tasted homemade eggnog, that carton from the store doesn’t stand a chance.
Why I Love This Recipe
- Has an unexpected, unique flavor you won’t find in other eggnog recipes.
- No shortcuts, no compromises – just real ingredients for a flavor you can’t fake.
- The blend of chai spices gives it a totally unexpected twist that makes it stand out.
- It’s a labor of love, but the creamy, spiced payoff is so worth it.
- It’s a great way to make use of a cabinet full of spices.
Ingredients and Possible Substitutions
This is everything you’ll need to make chai eggnog from scratch, plus a few easy subs if you’re missing something.
- Whole Cloves, Fresh Ginger, Cinnamon Sticks, Vanilla Bean, Cardamom Seeds, Coriander Seeds, Black Peppercorns, Fennel Seeds: These spices add the warmth, depth, and a hint of sweetness to the eggnog. If you’re missing one, don’t stress, it’ll still be flavorful.
- Darjeeling Tea Bags: Adds a subtle, earthy tea flavor. Any black tea can work in a pinch, but Darjeeling keeps it classic.
- Egg Yolks: The base of that creamy, custardy texture we’re after.
- Sugar and Salt: Balances the spices and enhances the flavors. Feel free to adjust the sugar or swap it with honey or maple syrup. Use sea salt or kosher salt if that’s what you have.
- Heavy Cream and Whole Milk: Creates that rich, velvety texture. If you want it lighter, try half-and-half or use more milk, but it’ll be less creamy.
- Nutmeg: Freshly grated is best, but ground nutmeg works too. Adjust to taste.
- Brandy, Rum, or Bourbon (Optional): For a boozy option. Leave it out for a non-alcoholic version or replace it with a splash of vanilla or almond extract for extra flavor.
How To Make Chai-Flavored Eggnog
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (crush the spices):
Grab a mortar and pestle and go to town on the cloves, ginger, cinnamon sticks, vanilla bean, cardamom, coriander, peppercorns, and fennel. Coarsely ground is the goal, not a powder storm. No mortar and pestle? Put everything in a zip bag and smack it with whatever heavy object is closest. This is stress relief disguised as recipe prep. - Step Two (make the tea base):
Slide the crushed spices into a small saucepan with the water and bring it to a low simmer. Once it starts to bubble with intention, pull it off the heat and drop in the Darjeeling tea bags. Let them steep for five minutes and forget they’re in charge now. - Step Three (whisk the eggnog base):
While the tea does its thing, whisk the yolks, sugar, and salt together in a saucepan until the mixture looks glossy and unbothered. Slowly whisk in the cream and milk so everything stays smooth and civilized. - Step Four (cook the eggnog base):
Move the pan to medium-low heat and stir like you mean it. You’re looking for a thickness somewhere between heavy cream and “this is definitely becoming something.” Do not let it boil. Once it’s velvety, take it off the heat and strain the steeped tea right into the pot so the whole thing becomes chai-kissed and cozy. - Step Five (serve and garnish):
Pour the eggnog warm or chill it until cold, depending on your mood. Either way, a little nutmeg over the top makes it feel very “I planned this.” - Step Six (optional boozy twist):
If the moment calls for it, stir in a tablespoon or two of brandy, rum, or bourbon. For warm eggnog, add it after straining. For chilled eggnog, wait until it’s fridge-cold, then stir it in before serving. A seasonal wink in liquid form.
Recipe Tips
A few tips to keep your chai eggnog smooth, confident, and free of kitchen drama.
- Crushing the spices with a mortar and pestle is the grown up way. If you don’t own one, a resealable bag and something heavy gets the job done without judgment.
- Add the cream and milk slowly while whisking. Rushing this part is how lumpy eggnog happens.
- Keep the heat in the medium low neighborhood. Boiling turns this into scrambled holiday regret.
- Warm or chilled, serve it how you like. Add the booze after straining if it’s warm, or wait until it’s cold if you’re pouring it over ice.
- A little freshly grated nutmeg on top makes it feel intentional instead of accidental.
- If you want to play, caramelized banana chai eggnog is absolutely fair game. Sauté sliced bananas in butter and brown sugar unitl they are shiny, blend them into the custard base, and suddenly you have a chai banana situation that tastes like you meant to be extra all along.
Storage and Leftovers
Here are some storage and leftover tips for your chai eggnog:
- Refrigerate Leftovers: Store any leftover eggnog in an airtight container or jar in the fridge for up to 3 days. Give it a good stir before serving, as it might separate slightly.
- Freezing Isn’t Ideal: Eggnog doesn’t freeze well due to the creamy base—it tends to separate when thawed. It’s best enjoyed fresh or within a couple of days.
- Reheat Gently: If you’re reheating leftover eggnog, warm it up slowly over low heat while stirring to avoid curdling.
- Repurpose Leftovers: If you have extra, try using it in recipes like French toast batter, coffee creamer, or even baked goods for a fun twist.
FAQs
- Can I make this 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, I’ve tried coconut milk and almond milk. Just remember it will never be the same mouthfeel with a non-dairy alternative. - What’s the best way to garnish the eggnog?
I prefer freshly grate nutmeg. A cinnamon stick for stirring or a sprinkle of clove for that final aroma is also nice. - 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 Flavored Recipes
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Chai Eggnog
This homemade Chai Eggnog is made from scratch with warming spices like cinnamon, cardamom, and fresh ginger, blended into a creamy, custard-like base. Perfect for sipping during the holidays, it’s rich, flavorful, and can be served with or without a splash of brandy, bourbon, or rum.
Servings: 4 people
Calories: 430kcal
Equipment
- measuring cups and spoons For accurate ingredient measurements.
- mixing bowls For straining the eggnog.
- mortar and pestle (or resealable bag and heavy object): For crushing spices to release their flavors.
- Saucepan To simmer the spices and steep the tea and cook the eggnog mixture.
- whisk to smooth the eggnog base.
- Sieve To strain out the spices and tea for a smooth finish.
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
- Using a mortar and pestle, crush the whole cloves, fresh ginger, cinnamon sticks, vanilla bean, cardamom seeds, coriander seeds, black peppercorns, and fennel seeds until coarsely ground. (If you don’t have a mortar and pestle, place the ginger and spices in a resealable plastic bag and crush them 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, 1/2 vanilla bean, 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 the crushed spice mixture and water to a simmer. Remove from heat, add the Darjeeling tea bags, and let steep for five minutes.1 cup water, 4 Darjeeling tea bags
- While the tea steeps, whisk the egg yolks, sugar, and salt together in a saucepan. Gradually add the heavy cream and whole milk, whisking until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens to the consistency of heavy cream. (Be careful not to let it boil, or the eggnog may curdle into scrambled eggs.) Remove from heat and strain the tea into the eggnog.4 egg yolks, 3/4 cup granulated sugar, pinch of table salt, 1 cup heavy cream, 1 cup whole milk
- Serve warm in your favorite cup, or chill until cold. Garnish with a sprinkle of ground or freshly grated nutmeg.freshly grated or ground nutmeg
- For those adding liquor, a tablespoon (or more) of brandy, rum, or bourbon works well. If serving warm, add the liquor after straining the tea. For a chilled version, refrigerate the eggnog first, then stir in the liquor just before serving.Brandy, rum, whisky, optional
Video
Notes
For optimal outcomes when preparing this chai eggnog, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.
Nutrition
Nutrition Facts
Chai Eggnog
Amount Per Serving (1 cup)
Calories 430
Calories from Fat 239
% Daily Value*
Fat 26.5g41%
Saturated Fat 16.9g106%
Polyunsaturated Fat 0.7g
Monounsaturated Fat 2g
Cholesterol 273.2mg91%
Sodium 186.7mg8%
Potassium 55.9mg2%
Carbohydrates 44.1g15%
Fiber 0.1g0%
Sugar 902.9g1003%
Protein 4.7g9%
Vitamin A 22.4IU0%
Vitamin C 1mg1%
Calcium 9.7mg1%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.
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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!
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.
bell says
This was a recipe made just for me. I always have Chai Fraps and now this delicious eggnog. This is a keeper Cathy!!!!
Sweet Simplicity says
It looks really yummy, but I just can’t bring myself to drink eggnog.
Doreen Frost says
The balance of spices is spot-on. It’s not too sweet, and the cardamom and fennel add such a nice complexity. Everyone kept asking for the recipe.
Tracy says
This Chai Eggnog is incredible. The spice blend is perfect—it’s warm and rich without being overpowering. I added a splash of bourbon, and it was a total hit at our holiday gathering.
lisaiscooking says
Chai + eggnog. What a great idea!
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
I’ve never had homemade eggnog, and I’ve certainly never had “fancy” homemade eggnog!
RobinSue says
I’ll take mine with a little snort of whisky please! This is a very nice egg nog recipe, thanks!
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!
Sandie says
This recipe completely changed the way I think about homemade eggnog. Crushing the spices made such a difference, and the fresh ginger really stood out in the best way.
Pam says
I loved how the Darjeeling tea added a subtle depth to the eggnog. It’s such a unique twist. I’ll definitely be making this again, especially for special occasions.
Tom says
I can’t believe how creamy and smooth this turned out. The fresh nutmeg on top was the perfect finishing touch—I’ll never go back to store-bought eggnog.
Tina says
I love eggnog too, and your chai eggnog recipe was delightful. I’m a sucker for anything Chai. I also liked that there was 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 too – verdict is NOT BAD!!!
John says
I made this for a holiday party, and it was the first thing to disappear. The creamy texture and homemade spice blend made it so much better than anything store-bought.
Chet says
The flavors in this eggnog were amazing. The chai spices really stood out, and the hint of black pepper added a nice kick without being overwhelming.
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.
Lori says
This was warm and comforting. Even though I’m in Hawaii I love making this eggnog.
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 was officially in paradise! And I have the real chai from India…I can’t wait to make this again and 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.
Norman says
Made this last night for Christmas Eve, was the hit of the party.