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Chai Eggnog
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Chai Eggnog

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, whisky, or rum to this delicious, sippable custard—sure to put everyone into the holiday spirit.
Course Drinks
Cuisine American
Keyword Chai, Chai Eggnog, Eggnog Chai
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 430kcal

Equipment

Ingredients

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

For optimal outcomes when preparing this holiday 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.

Nutrition

Serving: 1cup | Calories: 430kcal | Carbohydrates: 44.1g | Protein: 4.7g | Fat: 26.5g | Saturated Fat: 16.9g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2g | Cholesterol: 273.2mg | Sodium: 186.7mg | Potassium: 55.9mg | Fiber: 0.1g | Sugar: 902.9g | Vitamin A: 22.4IU | Vitamin C: 1mg | Calcium: 9.7mg | Iron: 2.6mg