Cozy Chai Eggnog Recipe: The Spiced Holiday Sip You’ll Want on Repeat

Forget bland, forget basic—this Cozy Chai Eggnog Recipe tastes like the holidays got a promotion. It’s creamy, spiced, and unapologetically indulgent, with a tea-forward twist that makes store-bought nog feel like a bad decision. You’ll get velvety texture, bold chai aromatics, and that touch of warmth that says, “I’m home.” And yes, it’s shockingly easy to pull off.

One sip and you’ll start plotting which friend to humble-brag to first.

The Secret Behind This Recipe

This isn’t just eggnog with spice tossed in. The magic is the chai-infused dairy, which pulls deep, cozy flavor from cardamom, cinnamon, cloves, ginger, and black tea. Instead of throwing ground spices into the mix and hoping for the best, we steep them to build complexity without grit.

We also balance the richness with dark maple syrup and a pinch of salt. That tiny savory edge sharpens the sweetness and lets the chai sing. Finally, a two-stage egg technique—tempering yolks for body and folding in whipped whites—gives you luxurious thickness without heaviness.

It’s like a weighted blanket for your taste buds.

What You’ll Need (Ingredients)

• 6 large eggs (separated into yolks and whites)
• 1/2 cup dark maple syrup (or granulated sugar, to taste)
• 2 cups whole milk
• 1 1/2 cups heavy cream
• 3 black tea bags (English Breakfast or Assam) or 2 tbsp loose leaf
• 2 cinnamon sticks
• 6 green cardamom pods (lightly crushed)
• 6 whole cloves
• 1-inch piece fresh ginger (sliced) or 1 tsp ground ginger
• 1/2 tsp freshly grated nutmeg (plus more for garnish)
• 1/4 tsp black pepper (optional but excellent)
• 1/8 tsp fine sea salt
• 1–3 oz bourbon, spiced rum, or brandy per serving (optional)
• 1 tsp vanilla extract
• Orange peel (1–2 strips, optional aromatic garnish)

How to Make It – Instructions

1. Infuse the dairy: In a saucepan, add milk, 1 cup of cream, tea, cinnamon sticks, cardamom pods, cloves, ginger, black pepper, and salt. Heat over medium until steaming (not boiling). Remove from heat, cover, and steep 10–12 minutes.

   Strain and discard solids.

2. Whisk the yolks: In a large bowl, whisk egg yolks with maple syrup until thickened and a shade paler, about 1–2 minutes. If you’re using sugar, whisk until it dissolves and looks glossy.
3. Temper the eggs: Slowly drizzle the warm chai milk into the yolk mixture, whisking constantly. Take your time—patience now prevents scrambled-egg tragedy later.
4. Gently thicken: Pour the mixture back into the saucepan.

   Cook over low heat, stirring constantly with a spatula, until it lightly coats the back of a spoon (about 160–165°F). Do not let it simmer. Remove from heat immediately.

5. Finish the base: Stir in vanilla, nutmeg, and the remaining 1/2 cup cream.

   Taste and adjust sweetness. Chill at least 2 hours until cold. The fridge does the flavor-melding for you—worth the wait.

6. Whip the whites: Beat egg whites to soft peaks.

   For food safety or if you prefer, use pasteurized eggs or skip the whites entirely. Fold the whipped whites gently into the chilled base for a lighter, frothier texture.

7. Spike it (optional): Stir in bourbon, rum, or brandy to taste, or add per glass. Start light; you can always add more.

   You’re aiming for warmth, not a flamethrower.

8. Serve: Ladle into chilled glasses. Garnish with fresh nutmeg and a strip of orange peel or a cinnamon stick. Sip slow.

   Smile faster.

Storage Tips

• Refrigerate promptly: Store in a sealed glass jar up to 3 days if made with whipped whites, or 4–5 days if you skip the whites.
• Alcohol extends shelf life: If you add at least 10% alcohol by volume to the batch, it can last a bit longer, but always keep it cold and use clean utensils. Food safety isn’t a vibe; it’s a rule.
• Shake before serving: Separation is normal. Give it a quick shake or whisk to revive the froth.
• Freezing: Not recommended.

  The texture becomes grainy and sad. We don’t do sad nog.

What’s Great About This

• Chai-forward flavor: Real spice infusion means bold aromatics without gritty residue.
• Balanced sweetness: Maple adds depth and roundness—less cloying, more “one more pour.”
• Customizable body: Fold in whites for a cloud-like finish or keep it custardy and dense—your call.
• Make-ahead friendly: Improves after a night in the fridge as flavors marry. Like a rom-com, but with nutmeg.
• Cozy versatility: Serve chilled, over ice, or gently warmed for a fireside treat.

Common Mistakes to Avoid

• Overheating the custard: If it boils, you’ll curdle the eggs.

  Keep heat low and stir like you mean it.

• Skipping the strain: Don’t leave spice bits or tea leaves in. Strain the infusion and, if needed, strain the finished custard for extra-smooth texture.
• Not tempering slowly: Rushing hot liquid into yolks equals eggy scramble. Slow pour, constant whisk—non-negotiable.
• Under-seasoning: A pinch of salt is essential.

  It sharpens flavors and tames sweetness. FYI, your taste buds will notice.

• Alcohol overload: Too much spirit can make it harsh and thin. Build gradually.

Mix It Up

• Dairy-free: Use a 50/50 blend of full-fat coconut milk and barista oat milk.

  Add an extra pinch of salt to balance.

• Extra spicy: Add star anise or a tiny pinch of cayenne for a playful kick. Powerful, not painful.
• Sweet swaps: Try demerara sugar or honey. If using honey, add 10–15% less and adjust to taste.
• Espresso nod: Stir in a shot of strong coffee for a dirty-chai eggnog.

  IMO, dangerously good.

• NA festive: Skip spirits and add a tsp of rum extract or a splash of apple cider for depth.
• Cookie garnish: Rim glasses with crushed speculoos or gingersnaps for crunch and drama.

FAQ

Can I make this without raw egg whites?

Yes. Simply omit the whites for a richer, denser eggnog, or fold in whipped aquafaba for a similar froth without eggs. Pasteurized liquid egg whites are another safe option.

What if my custard curdles?

Don’t panic.

Immediately remove from heat and blend with an immersion blender until smooth. Strain through a fine mesh sieve. Flavor will still be great, and nobody has to know.

How sweet should eggnog be?

Aim for gently sweet, not syrupy.

Start with the listed maple amount, chill, then adjust. Cold temperatures mute sweetness, so always taste after chilling before adding more.

Can I serve it warm?

Absolutely. Gently rewarm over low heat until just steaming.

Do not boil. Add spirits after warming to avoid cooking off aroma.

What alcohol pairs best?

Bourbon for caramel warmth, spiced rum for holiday vibes, brandy for classic elegance. Start with 1 oz per serving and adjust to your crowd’s preference.

Is there caffeine from the tea?

A little.

Three tea bags across the batch equals a modest caffeine hit per glass. Use decaf black tea if you want the flavor without the buzz.

Can I use ground spices instead of whole?

You can, but go light and strain well. Whole spices give cleaner flavor and clearer texture.

If using ground, simmer briefly, then fine-strain twice.

How long does it need to chill?

At least 2 hours. Overnight is ideal for maximum flavor development and a silkier mouthfeel. Patience pays off here.

The Bottom Line

This Cozy Chai Eggnog Recipe turns a classic into a crave-worthy ritual: creamy custard, deep chai spices, and just enough sweetness to keep you coming back.

It’s simple, luxe, and flexible—holiday comfort in a glass. Make a batch, stash it in the fridge, and watch your evenings get instantly cozier. Cheers to the kind of treat that makes winter feel like the main event.