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Drink recipe · from the recipe book

Warm Masala Chai Eggnog

A creamy, custardy nog steeped with black tea, fresh ginger, cardamom, cinnamon and cloves, lightly sweetened with honey and served steaming.

Warm Masala Chai Eggnog

Ingredients

  • 2½ cups (590 ml)600 gWhole milk
  • 1 cup (240 ml)240 gBrewed black teabrewed strong
  • 3 large150 gEggs3 large, beaten
  • 2½ tbsp50 gHoney
  • 1½ tbsp grated10 gFresh gingerthinly sliced
  • ½ tsp1 gGround cardamom
  • ¾ tsp2 gGround cinnamon
  • ¼ tsp0.5 gGround cloves
  • ⅛ tsp0.3 gBlack pepper
  • ¼ tsp0.5 gGround nutmegfor garnish
  • 1 tsp4 gVanilla extract

Steps

  1. In a medium pot, combine the milk, brewed black tea, ginger, cardamom, cinnamon, cloves and black pepper.
  2. Warm over medium heat, stirring, until steaming but not boiling, then reduce to low and steep for 5 minutes.
  3. In a bowl, whisk the eggs with the honey until smooth.
  4. Slowly whisk about one cup of the hot spiced milk into the egg mixture to temper it.
  5. Pour the tempered egg mixture back into the pot and cook over low heat, stirring constantly, until it thickens slightly and reaches 160°F (71°C) on a thermometer.
  6. Remove from the heat, stir in the vanilla, and strain out the ginger slices.
  7. Pour into 4 mugs, dust with the nutmeg and serve warm. To serve iced instead, chill 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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