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Drink recipe · from the recipe book

Iced Chai-Spiced Black Tea Eggnog

A creamy, custardy eggnog steeped with strong black tea, ginger, cardamom and cloves, chilled and poured over ice for a cool, spicy sip.

Iced Chai-Spiced Black Tea Eggnog

Ingredients

  • 2 cups (470 ml)490 gMilk, 2%
  • 1 cup (240 ml)240 gBrewed black teabrewed double-strength and cooled slightly
  • 3 large150 gEggsyolks and whites beaten together
  • 2½ tbsp50 gHoney
  • 1 tbsp packed15 gBrown sugar
  • 1½ tbsp grated8 gFresh gingerthinly sliced
  • ¾ tsp1.5 gGround cardamom
  • ½ tsp1.5 gGround cinnamon
  • ⅛ tsp0.3 gGround cloves
  • ⅛ tsp0.3 gBlack pepper
  • 1¼ tsp5 gVanilla extract
  • ⅛ tsp0.5 gSalt

Steps

  1. In a medium pot, combine the milk, ginger, cardamom, cinnamon, cloves and black pepper; warm over medium heat until steaming, then remove from heat and let steep 10 minutes.
  2. Pour in the brewed black tea and stir.
  3. In a bowl, whisk the eggs with the honey, brown sugar and salt until smooth.
  4. Slowly whisk about a cup of the warm spiced milk into the egg mixture to temper it, then pour the egg mixture back into the pot.
  5. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and reaches 160°F (71°C) on a thermometer; do not let it boil.
  6. Strain into a clean container to remove the ginger, then stir in the vanilla.
  7. Set the container in an ice-water bath for 10 minutes to cool it promptly, then cover and refrigerate until cold, at least 1 1/2 hours.
  8. Stir well and pour over ice in four glasses; dust with a pinch more cinnamon from the measured amount if you saved some.

Contains: Milk, Egg.

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

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