Oh, the holidays! There’s just something about the crisp air, sparkling lights, and the feeling of cozying up with a mug of something warm. For me, it always starts with eggnog – but not just any eggnog. This year, I wanted to shake things up, and that’s how my Christmas Spiked Chai Eggnog was born! Imagine your classic creamy eggnog, but then bam! It gets this incredible warmth from chai spices and a lovely little kick that just makes everything feel extra festive. Honestly, I can’t wait for you to try this blend of old and new; it’s inspired by all those chilly evenings spent by the fire.

Why You’ll Love This Christmas Spiked Chai Eggnog

This isn’t just any eggnog, trust me! It’s got that *special something* that’ll make your holiday season even brighter. Here’s why you should totally make a batch:

Totally Festive Flavor: That perfect mix of creamy eggnog and aromatic chai spices is just pure holiday magic in a glass!
Super Easy to Whirl Up: Seriously, it comes together way faster than you’d think, leaving you more time for all that other holiday craziness.
Party Perfect: Your guests will rave about this unique twist on a classic. It’s a guaranteed hit for any holiday get-together!
Warm Hug in a Mug: All those warming spices – cinnamon, ginger, cardamom – make it incredibly cozy and comforting.
Make It Your Own: You can totally adjust the alcohol level, or even skip it for a fantastic alcohol-free treat!

Ingredients for Your Christmas Spiked Chai Eggnog

Alright, let’s gather our goodies for this festive drink! You’ll need a few pantry staples and a couple of special things to get that chai magic going. Don’t worry if you don’t have everything; I’ll cover some swaps later on!

4 cups whole milk
1 cup heavy cream
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/8 teaspoon black pepper (trust me on this!)
6 large egg yolks
1 1/2 cups dark rum or bourbon (use your favorite!)
1 teaspoon vanilla extract
A little pinch of salt to bring it all together

See? Not too scary! These are the stars that will make your Christmas Spiked Chai Eggnog absolutely sing.

Crafting the Perfect Christmas Spiked Chai Eggnog: Step-by-Step

Okay, friends, let’s get down to the good stuff! Making this Christmas Spiked Chai Eggnog is more like a cozy kitchen ritual than a chore. Follow these steps and you’ll have a creamy, dreamy, perfectly spiced drink that’s just begging to be sipped by the fire. Making it is really quite straightforward, not unlike other classic eggnog recipes, but with that special chai twist!

Heating the Base for Your Christmas Spiked Chai Eggnog

First things first, grab a nice big saucepan. Pour in your milk and heavy cream – that’s the creamy foundation! Toss in the sugar, along with all those wonderful chai spices: cinnamon, ginger, cardamom, cloves, and that little pinch of black pepper. Now, turn the heat to medium. You want to stir this mixture pretty often, just to make sure the sugar dissolves and the spices get all happy and infused. Keep an eye on it; you’re looking for it to get nice and hot, steamy even, but definitely *not* a rolling boil. Boiling is not our friend here!

Tempering the Egg Yolks for a Smooth Christmas Spiked Chai Eggnog

While that milky mixture is heating up, let’s deal with the egg yolks. In a separate bowl, give those 6 large egg yolks a good whisking. You want them to get nice and pale yellow – that means you’re whipping some air into them, which is great! Now, here’s the important part, the magic trick: tempering. You need to slowly, and I mean *slowly*, whisk about a cup of that hot (but not boiling!) milk mixture into the egg yolks. Think drip by drip at first, then a gentle stream. This gently warms up the yolks so they don’t scramble when they go back into the main pot. It’s crucial for that silky-smooth texture!

Cooking and Thickening the Christmas Spiked Chai Eggnog

Once your yolks are tempered, pour that whole mixture back into the saucepan with the rest of the hot milk and spices. Now, turn the heat down low – low and slow is the name of the game. You’ll need to whisk *constantly*. Seriously, keep stirring! You’re looking for the eggnog to thicken just enough to coat the back of a wooden spoon. You’ll know it’s ready when you can draw a line through the coating on the spoon with your finger, and the line stays put. Remember, we’re not making scrambled eggs here, so again, *no boiling*! If it starts to bubble, take it off the heat *immediately*.

Adding the Spirit and Finishing Touches to Your Christmas Spiked Chai Eggnog

Once you’ve reached that perfect coating thickness and you’ve taken the pan off the heat, it’s time for the fun bits! Stir in your dark rum or bourbon – use your favorite kind, it makes a difference! Add in that teaspoon of vanilla extract and the pinch of salt. Give it all a good stir. Now, for the smoothest eggnog ever, you’ll want to strain it. Pour it through a fine-mesh sieve into a clean bowl or pitcher. This catches any little bits that might have tried to sneak in. It’s worth the extra step, trust me!

Chilling and Serving Your Festive Christmas Spiked Chai Eggnog

And there you have it! Almost. The most important part now is patience. You’ve got to let this beautiful Christmas Spiked Chai Eggnog chill out in the refrigerator for at least 2 hours. This lets all those flavors meld together and makes it perfectly frosty. I usually make mine the day before! When you’re ready to serve, just give it a quick stir. Ladle it into glasses and garnish with a little sprinkle of cinnamon or nutmeg if you’re feeling fancy. Enjoy your warm, spiced creation!

Tips for the Best Christmas Spiked Chai Eggnog

Alright, you’ve got the recipe down, but let me share a few little secrets and tricks that take this Christmas Spiked Chai Eggnog from good to absolutely spectacular. It’s all about the little details, you know?

First off, ingredient quality matters! Really good quality whole milk and heavy cream make a huge difference in that creamy base. And for the spices, if you can, grab whole spices and grind them yourself right before you use them – the aroma is SO much richer! Don’t be shy with them either; if you love ginger or cardamom, feel free to boost those amounts just a bit. I love adding an extra tiny pinch of cardamom myself; it just makes it sing. For the consistency, make sure you are *really* stirring when it’s on the stove; that constant movement is key to getting that lovely, thick texture without scorching or scrambling.

My personal favorite tip? If you have time, let it chill overnight! The flavors just get to know each other better, and it’s even more delicious. Also, for an extra special treat, I like to add a splash of chai concentrate right at the end with the alcohol. It really punches up that chai flavor, but be careful not to add too much!

Ingredient Notes and Substitutions for Your Holiday Drink

Let’s chat about the stars of our Christmas Spiked Chai Eggnog and how you can tweak them! The liquid base is important – whole milk and heavy cream give you that super rich, classic texture, but if you’re looking for a lighter version or need to keep it dairy-free, you can totally try almond milk or oat milk. Just know it might not be *quite* as creamy, but it’ll still be delicious! For the spices, use what you have, but fresh is best if you can. That little bit of black pepper is my secret weapon; it just wakes up all the other flavors without tasting peppery!

Now, for the fun part – the spirit! I love dark rum or bourbon because they have a nice depth that complements the spices. Brandy is also fantastic if you have that on hand. If you want a non-alcoholic version (which is totally fine!), just leave it out and maybe add an extra splash of milk or even a bit of tea later on. For sweeteners, granulated sugar works great, but you could use brown sugar for a deeper caramel note, or even maple syrup for a different kind of warmth, though it might change the color slightly.

Make-Ahead and Storage for Your Christmas Spiked Chai Eggnog

One of the best things about this Christmas Spiked Chai Eggnog is that you can totally make it ahead of time! Seriously, I often whip up a batch a day or even two before a party. It actually tastes *better* after chilling for a bit because all those lovely spiced flavors get to really mingle. Just keep it covered tightly in the refrigerator. You’ll want to give it a good stir before serving just in case any of the spices decided to settle at the bottom. It’ll stay wonderfully fresh like this for about 2-3 days, but honestly, it never lasts that long in my house!

Frequently Asked Questions about Christmas Spiked Chai Eggnog

Got questions about whipping up this festive delight? I’ve got answers! Making sure your Christmas Spiked Chai Eggnog is perfect is my goal, so let’s clear up any confusion. This recipe is super flexible, and honestly, that’s part of its charm! We’ve got lots of great ideas for holiday drinks like this, you can check out some more here!

Can I make this Christmas Spiked Chai Eggnog non-alcoholic?

Absolutely! You can totally skip the rum or bourbon. Just leave it out when the recipe calls for it. Some people like to add a tiny splash of brewed black tea or even a bit more milk to compensate for the liquid, but it’s usually just fine without anything extra. It’s still wonderfully creamy and spiced!

How do I prevent my eggnog from curdling?

This is the big one for eggnog, right? The secret is all in the tempering and gentle cooking. Always whisk in the hot liquid *slowly* to the egg yolks, and then cook the whole mixture over *low* heat, stirring constantly. The absolute most important rule? Don’t let it boil! If it starts to simmer or bubble, take it off the heat immediately. That’s what keeps it smooth and silky.

What is the best way to store leftover Christmas Spiked Chai Eggnog?

Leftovers? Yay! Just pour any remaining eggnog into a clean, airtight container or a pitcher with a lid. Pop it straight into the fridge. It stays wonderfully fresh and delicious for about 2 to 3 days. Give it a good stir before you serve it each time, just to make sure everything’s nicely combined!

Estimated Nutritional Information

Just a little heads-up, the nutritional info for this decadent Christmas Spiked Chai Eggnog can, of course, vary depending on the exact brands you use and, well, how generous you are with that pour of rum! But as a general idea, a serving (about a cup) is roughly around 450 calories. You’ll find it’s pretty rich with about 28g of fat, a good chunk of that being saturated fat from the cream and butter. There’s about 8g of protein and a good dose of carbs, around 25g, mostly from the sugar. And you’re looking at about 35g of sugar per cup. This is a treat, so enjoy it!

Christmas Spiked Chai Eggnog

Author: cocktailmixguide.com
Total Time: 35 min
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A festive and warming spiked eggnog infused with chai spices, perfect for holiday gatherings.

Ingredients

Scale

4 cups whole milk
1 cup heavy cream
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/8 teaspoon black pepper
6 large egg yolks
1 1/2 cups dark rum or bourbon
1 teaspoon vanilla extract
Pinch of salt

Instructions

In a large saucepan, combine the milk, heavy cream, sugar, cinnamon, ginger, cardamom, cloves, and black pepper. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
In a separate bowl, whisk the egg yolks until pale.
Slowly temper the egg yolks by gradually whisking about 1 cup of the hot milk mixture into the yolks.
Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture.
Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. Do not boil.
Remove the saucepan from the heat. Stir in the rum or bourbon, vanilla extract, and salt.
Strain the eggnog through a fine-mesh sieve into a clean bowl or pitcher.
Chill thoroughly in the refrigerator for at least 2 hours before serving.
Serve cold, garnished with a sprinkle of cinnamon or nutmeg if desired.

Notes

For a non-alcoholic version, omit the rum or bourbon and increase the milk by 1 1/2 cups.
You can make this eggnog up to 2 days in advance. Store it covered in the refrigerator.
Adjust the chai spices to your preference.

Prep Time: 15 min
Cook Time: 20 min
Category: Dessert
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 35g
Sodium: 70mg
Fat: 28g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 25g
Fiber: 0g
Protein: 8g
Cholesterol: 200mg

Keywords: Christmas, Spiked Eggnog, Chai Eggnog, Holiday Drink, Festive Cocktail, Rum Eggnog, Bourbon Eggnog