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Drink recipe · from the recipe book

Hot Chai Spiced Eggnog

A silky, custardy warm eggnog steeped with black tea, cinnamon, cardamom, ginger and cloves, finished with a whisper of nutmeg.

Hot Chai Spiced Eggnog

Ingredients

  • 3 cups (710 ml)732 gWhole milk
  • ½ cup (120 ml)120 gBrewed black teabrewed strong
  • 4 large200 gEggs
  • 3½ tbsp packed50 gBrown sugar
  • ¾ tsp2 gGround cinnamon
  • ½ tsp1 gGround cardamom
  • ½ tsp1 gGround ginger
  • ⅛ tsp0.3 gGround cloves
  • 1 tsp4 gVanilla extract
  • ¼ tsp0.5 gGround nutmegfor garnish

Steps

  1. In a medium pot, whisk the whole milk, brewed black tea, cinnamon, cardamom, ground ginger and cloves. Warm over medium heat until steaming, about 5 minutes, without boiling.
  2. In a bowl, whisk the eggs and brown sugar until smooth and pale.
  3. Slowly ladle about a cup of the hot spiced milk into the egg mixture while whisking constantly to temper it.
  4. Pour the tempered egg mixture back into the pot. Cook over medium-low heat, stirring constantly, until the eggnog thickens enough to coat a spoon and reaches 160°F (71°C) on a thermometer, 5 to 8 minutes. Do not let it boil.
  5. Take the pot off the heat and stir in the vanilla.
  6. Pour the hot eggnog through a fine strainer into four mugs and dust each with the nutmeg. Serve warm. For an iced version, chill the strained eggnog promptly in the fridge until cold before pouring over ice.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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