Warm, creamy, and full of spice — this Chai Eggnog is like a cozy sweater in a mug.
It’s rich like traditional eggnog but with all the warm spices of chai tea.
This version is cooked, not raw, and comes out smooth, thick, and way better than the store-bought kind.
It’s perfect for a holiday get-together or a quiet evening at home.
What You’ll Need
- 4 cups whole milk
- 1 cup heavy cream
- 6 chai tea bags
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Optional: 1/4 cup bourbon or dark rum
Why I Love This Recipe
I first made this chai eggnog on a snowy night, looking to warm up something classic but with a twist. Ever since, it’s been my go-to holiday drink — cozy, spicy, and creamy in all the right ways. It’s like drinking a hug.
- Tastes like the holidays in a cup
- Not too sweet, perfectly spiced
- No raw eggs — it’s fully cooked and safe
- Easy to make ahead
- Smells amazing while it simmers
Servings and Time
Serves: 4 large mugs
Total Time: 30 minutes
Macros (per serving)
- Calories: 320
- Protein: 7g
- Carbs: 22g
- Fat: 22g
- Sugar: 18g
Why This Recipe Works (Quick Science)
Heating the milk and cream with the chai bags allows the spices to steep deeply, giving full flavor. Tempering the egg yolks (adding hot milk slowly) prevents them from scrambling. As you cook the mixture to 160–165°F, it thickens into a rich custard. That’s what gives eggnog its classic creamy texture without needing cornstarch or thickeners.
Common Mistakes
- Skipping tempering: This can scramble the eggs. Add hot milk slowly while whisking constantly.
- Boiling the mixture: Heat gently — too hot and the yolks cook too fast and curdle.
- Not straining: This removes any bits of egg or broken tea bag leaves for a silky texture.
- Using weak chai tea: Use good-quality chai — you want strong, spicy flavor, not watery tea.
What to Serve With
- Gingerbread cookies
- Spiced nuts
- Cinnamon toast
- Shortbread or snickerdoodles
- Warm apple pie
FAQ
Can I make it dairy-free?
Yes! Use full-fat coconut milk and almond cream, but flavor may vary slightly.
Can I make it ahead of time?
Absolutely — it’s even better chilled overnight.
Can I serve it cold?
Yes, just chill and serve over ice or straight from the fridge.
Can I skip the alcohol?
Totally. It’s delicious without.
How long does it last in the fridge?
Up to 4 days in a sealed container.
Make Ahead Tips
- Make a day before and chill — the flavors deepen
- Warm gently before serving, don’t boil
- Store in a pitcher for easy pouring
How to Make Chai Eggnog
Step 1: Heat Milk, Cream, and Chai
In a medium saucepan, combine 4 cups whole milk, 1 cup heavy cream, and 6 chai tea bags. Heat over medium until it just starts to steam, about 5 minutes. Don’t let it boil. Once hot, remove from heat and steep for 10 minutes.
Step 2: Whisk Yolks, Sugar & Spices
In a separate bowl, whisk 6 egg yolks, 1/2 cup granulated sugar, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, and 1/8 teaspoon ground nutmeg until smooth and pale yellow.
Step 3: Temper the Eggs
Remove tea bags from the milk mixture. Slowly pour about 1/2 cup of the warm milk into the yolk mixture, whisking constantly. Then slowly pour the egg mixture back into the pot with the rest of the milk.
Step 4: Cook Until Thick
Return the pot to medium heat. Cook the combined mixture, stirring constantly with a rubber spatula, until it thickens and reaches 160–165°F — about 5–7 minutes. It should coat the back of a spoon.
Step 5: Strain & Finish
Remove from heat. Stir in 1 teaspoon vanilla extract and optional 1/4 cup bourbon or dark rum. Strain the mixture through a fine mesh strainer into a clean pitcher or bowl to remove any solids.
Step 6: Serve Warm or Cold
Pour into mugs and garnish with grated nutmeg and a cinnamon stick. Serve warm or chilled.
Leftovers and Storage
- Store in the fridge in an airtight pitcher for up to 4 days
- Shake or stir before serving — it may thicken as it sits
- Warm on the stove gently or serve chilled straight from the fridge
- Do not freeze — dairy and eggs can separate
Conclusion
This chai eggnog is everything you love about cozy drinks — creamy, rich, and loaded with warm spices. It’s like traditional eggnog grew up and found its soul in chai. Give it a try, then come back and leave a comment — I’d love to hear how it turned out for you!
