Chai Eggnog

Chai Eggnog Recipe

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You can use rum or brandy extract for the flavoring, if you do not want to the alcohol. Cook time does not include 2 hour chilling time.

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5 Min
35 Min
Stove Top


2 c
milk, divided (2%)
pieces cinnamon stick (1/2 inch each), smashed, using the side of a knife
vanilla bean, split lengthwise
whole cloves
1/2 tsp
whole peppercorns, coarsely crushed
1/2 tsp
ground ginger
cardamom pods, crushed (or 1/2 teaspoon ground cardamom) 1/2
salt, to taste
2 large
1/4 c
granulated sugar
brandy (or rum), optional, to taste
grated nutmeg for garnish

How to Make Chai Eggnog


  • 1In a small saucepan over medium heat, combine 1 ½ cups of the milk with the cinnamon, vanilla bean, cloves, peppercorns, ginger, cardamom pods and a hefty pinch of salt. Bring the mixture to a simmer, (Do Not Boil) then turn off the heat and let it stand for 15 minutes.
  • 2Strain the mixture through a sieve, discarding all of the solids except for the vanilla bean. Scrape the seeds from the vanilla bean into the milk; discard the vanilla pod.
  • 3Wipe out the saucepan and return the milk to the pan over medium heat.
  • 4Meanwhile, in a medium bowl beat the eggs with the sugar for two minutes, or until they are light and lemon colored. Add the heated milk in a stream, whisking gently.
  • 5Return the egg-milk mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon, about four to six minutes. Do not let the mixture come to a simmer or the eggs will scramble.
  • 6Quickly add the remaining 1/2 cup of milk to the pan to stop the cooking. Transfer the mixture to a pitcher and chill for at least two hours or until very cold.
  • 7To serve, divide the eggnog among four chilled glasses, stir in a dash of brandy or rum, if desired, and top with a sprinkle of freshly grated nutmeg.

Printable Recipe Card

About Chai Eggnog

Course/Dish: Other Drinks
Main Ingredient: Dairy
Regional Style: American

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