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Drink recipe · from the recipe book

Warm Chai-Spiced Black Tea Eggnog

A silky, custardy eggnog steeped with brewed black tea, cardamom, cinnamon and clove, served warm with a gentle maple sweetness.

Warm Chai-Spiced Black Tea Eggnog

Ingredients

  • 2 cups (470 ml)500 gWhole milk
  • 1⅔ cups (390 ml)400 gBrewed black teabrewed strong
  • 3 large150 gEggs
  • 3 tbsp60 gMaple syrup
  • 2½ tbsp (35 ml)40 gHeavy cream
  • 1 tsp4 gVanilla extract
  • ½ tsp1 gGround cardamom
  • ½ tsp1 gGround cinnamon
  • ⅛ tsp0.3 gGround cloves
  • ¼ tsp0.5 gGround nutmegfor garnish

Steps

  1. In a medium pot, whisk the eggs and maple syrup until smooth and slightly pale.
  2. Slowly whisk in the whole milk, heavy cream, cardamom, cinnamon and cloves.
  3. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat a spoon and reaches 160°F (71°C) on a thermometer, about 8 to 10 minutes; do not let it boil.
  4. Take the pot off the heat and whisk in the hot brewed black tea and the vanilla.
  5. Pour through a fine strainer into 4 mugs, dust with the nutmeg and serve warm. For an iced version, chill the 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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