There’s something magical about combining two holiday favorites into one comforting drink—chai and eggnog! If you’ve never tried this combo, you’re in for a treat.
The creamy richness of eggnog pairs perfectly with the warm spices of chai to create a drink that’s just as festive as it is cozy.
This recipe is easy to make and a total crowd-pleaser.
Whether you’re serving this up for a family movie night, a holiday brunch, or just a quiet evening by the tree, it’ll warm everyone’s hearts (and bellies!).
Plus, I’ve got a kid-friendly version included so everyone can enjoy it!
What You’ll Need
For the Chai Base:
- 2 cups water
- 3 chai tea bags (or 3 teaspoons loose chai tea)
- 2 cinnamon sticks
- 4 whole cloves
- 2 whole cardamom pods (slightly crushed)
- 1-inch piece of fresh ginger, sliced
For the Eggnog:
- 4 large egg yolks
- 1/3 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- A pinch of nutmeg (plus more for garnish)
- Optional: 1/3 cup spiced rum or bourbon (for the grown-ups)
Toppings (Optional):
- Whipped cream
- Cinnamon or nutmeg for sprinkling
- Cinnamon sticks for garnish
Pro Tips
- Don’t Overheat the Eggs: When tempering the egg yolks, go slowly! If you pour the hot liquid in too fast, you’ll end up with scrambled eggs.
- Adjust Sweetness: If you like your drinks less sweet, you can reduce the sugar slightly. Taste as you go!
- Make It Kid-Friendly: Skip the alcohol and maybe add a little extra whipped cream or marshmallows for the kiddos.
- Fresh Spices Make a Difference: If you can, use fresh ginger and whole spices—they’ll make the flavors pop!
- Serve It Warm or Cold: This drink is delicious both ways, so pick your favorite depending on the vibe.
Tools You’ll Need
- Small saucepan
- Whisk
- Wooden spoon
- Fine mesh strainer
- Mixing bowl
Substitutions and Variations
- Dairy-Free: Use almond milk or oat milk instead of whole milk and coconut cream for the heavy cream.
- Lighter Version: Swap out the heavy cream for more whole milk to make it a little less rich.
- Decaf Option: Use decaf chai tea if you’re making this in the evening.
- Spicier: Add a pinch of ground black pepper for extra warmth.
Make-Ahead Tips
You can make the chai base and the eggnog base separately up to a day ahead. Store them in the fridge and combine when ready to serve. This is great for holiday gatherings when you want less stress on the day of!
How to Make Chai Eggnog
Step 1: Make the Chai Base
In a small saucepan, combine the water, chai tea bags, cinnamon sticks, cloves, cardamom pods, and ginger. Bring it to a boil, then reduce the heat and let it simmer for 5-7 minutes. Strain the tea and set it aside.
Step 2: Whisk the Egg Yolks and Sugar
In a mixing bowl, whisk the egg yolks and sugar together until the mixture is pale and creamy.
Step 3: Heat the Milk and Cream
In the saucepan, heat the milk and heavy cream over medium heat until it’s steaming but not boiling.
Step 4: Temper the Eggs
Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan.
Step 5: Cook the Eggnog
Cook the eggnog over low heat, stirring constantly, until it thickens slightly (about 5-7 minutes). Don’t let it boil! Remove from heat and stir in the vanilla extract and the prepared chai tea. Add alcohol here if using.
Step 6: Serve and Enjoy!
Pour the chai eggnog into mugs, top with whipped cream, and sprinkle with nutmeg or cinnamon. Garnish with a cinnamon stick for a festive touch.
Tips for Leftovers and Storage
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it smooth. If serving cold, give it a good stir before pouring.
Conclusion
This chai eggnog is like a hug in a mug—creamy, cozy, and full of holiday cheer!
Whether you’re making it for your family or serving it to friends, it’s bound to become a seasonal favorite.
