If you love the flavors of chai and have a weakness for eggnog, this homeade Chai Eggnog is the ultimate holiday sipper. For a spiked version, a generous shot of brandy, whisky or rum added to this delicious, drinkable custard would put everyone into the holiday spirit.
Chai Eggnog Recipe
I don’t know about you, but when Christmas is in the air I start craving something…
Can you guess what it is? It’s EGGNOG! I love it, in any shape or form and prefer it sans the alcohol….most of the time.
I even love the cheap eggnog right out of the gallon jug at the supermarket (I know, I know, sometimes I’m desperate) or McDonald’s Eggnog Shakes. My obsession runs deep with this one.
However, several years ago I started making my own Chai Eggnog and I’ve never looked back. Of course, Chai is another obsession, so when you combine the two…oh mercy.
This is the perfect warming drink for a cold Sunday morning, what a way to start the day, especially during the winter season.
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How Do You 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 Darjeeling tea bags and steep for five minutes.
- 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.
- Serve in your favorite cup warm or chill until cold. Sprinkle ground or fresh nutmeg on top for garnish.
- Adding alcohol is optional.
What Ingredients Do I Need For Chai Eggnog?
- whole cloves
- fresh ginger
- cinnamon sticks
- vanilla bean
- cardamom seeds
- coriander seeds
- black peppercorns
- fennel seeds
- Darjeeling tea bags
- egg yolks
- sugar
- salt
- heavy cream
- whole milk
- nutmeg
- brandy, rum and whisky are optional
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.
- Do not let mixture come to a boil or you will scramble your eggs.
- Adding liquor…if you’re serving this warm, add liquor after straining the tea. If you’re serving this eggnog cold, chill the eggnog and stir in the liquor just before serving.
Chai flavors are perfect year-round. This also makes a lovely breakfast drinks, sans any alcohol for any day of the week!
Other Eggnog Inspired Recipes You Might Love:
Other Chai Recipes You Might Love:
- Apple Chai Cake with Maple Cream Cheese Drizzle
- Chai Ice Cream Syrup
- Pumpkin Chai Pots de Creme with Pumpkin Seed Brittle
Serve in your favorite cup warm or chill until cold.
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Chai Eggnog
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 whole black peppercorns
- 1/2 tsp fennel seeds
- 1 cup water
- 4 Darjeeling tea bags
- 4 egg yolks
- 3/4 cup sugar
- pinch of 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 fresh ginger, whole cloves, 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.
- In a small saucepan bring spice mixture and water to a simmer. Remove from heat and add Darjeeling tea bags and steep for five minutes.
- 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 boil this the eggnog will curdle and you will have scrambled eggs in your eggnog.) Off heat, strain the tea into eggnog.
- Serve in your favorite cup warm or chill until cold. Sprinkle ground or fresh nutmeg on top for garnish.
- For those wanting to add liquor, a Tablespoon (or so) of brandy, rum or whiskey 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.
