Feeling festive? Craving cozy? Look no further than the Eggnog Chai Latte, a creamy drink that combines the warm, spicy hug of chai with the creamy, nutmeg-kissed bliss of eggnog.

It’s basically Christmas cheer in a mug, and let me tell you, you’ll be living in this recipe all season long!

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Why You’ll Love This Recipe

Tastes like Christmas in every sip: Think gingerbread cookies, cinnamon sticks dancing in mulled wine, and the rich, comforting warmth of eggnog. It’s basically Christmas distilled into a drinkable (and totally legal) form.
Impress the crowd: Whip up a batch for your next holiday gathering and watch jaws drop. This latte is guaranteed to steal the show (and maybe even spark some serious recipe requests).
Customizable: Like your chai extra spicy? Go nuts with the ginger. Feeling decadent? Swirl in some whipped cream and a sprinkle of nutmeg. It’s your latte, your rules.

Ingredient Notes

For the Eggnog (makes about 2 cups)

4 large eggs, separated
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon freshly grated nutmeg
2 cups whole milk
1 cup heavy cream

For the Chai Latte

1 cup strong chai tea (homemade or store-bought concentrate)
1/2 cup eggnog (homemade or store-bought)
1/2 cup milk (whole or non-dairy, your choice)
Honey or maple syrup, to taste
Pinch of cinnamon and nutmeg, for garnish (optional)
Whipped cream, for extra decadence (optional)

Step-by-Step Instructions

For Uncooked Eggnog

In a large bowl, whisk together egg yolks, sugar, and salt until thick and pale yellow. Whisk in vanilla and nutmeg.
In a separate bowl, whisk together the milk and heavy cream. Slowly whisk the milk mixture into the egg yolk mixture until combined.
In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the eggnog mixture until just combined.
Refrigerate for at least 2 hours, or overnight for best results.

For Cooked Eggnog

In a large bowl, whisk together the egg yolks, sugar, and salt until pale and thick.
In a saucepan, heat the milk and cream over medium heat until simmering. Do not boil.
Slowly temper the hot milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened slightly and a thermometer reaches 160°F.
Remove from heat and stir in the vanilla extract and spices.
Let cool completely, then refrigerate for at least 2 hours or overnight.

For the Chai Latte

Heat the chai tea in a saucepan or microwave until steaming hot.
Add the eggnog and milk, and warm over medium heat until just hot (don’t let it boil!). Adjust with additional chai, eggnog, or milk according to your desired flavor and strength.
Sweeten to taste with honey or maple syrup.
Pour into mugs and garnish with a sprinkle of cinnamon, nutmeg, and a dollop of whipped cream, if desired.

Cooked or Uncooked Eggnog: Which One Is The Best for Latte?

For the Eggnog Chai Latte, you can use either cooked or uncooked eggnog, but each option has its pros and cons:

Cooked Eggnog

Pros

Smoother texture: Cooking thickens the eggnog, making it blend more seamlessly with the chai tea and create a creamier latte.
Enhanced flavor: Heating brings out the spices in the eggnog, like nutmeg and vanilla, adding more depth to the overall taste.
Safer for consumption: Cooking pasteurizes the egg yolks, eliminating the risk of salmonella poisoning.

Cons

Extra time: Making homemade cooked eggnog adds about 15-20 minutes of prep and cooking time.
Loss of some nutrients: Heating can slightly reduce the vitamin content of the eggnog.

Uncooked Eggnog

Pros

Quick and easy: Simply grab store-bought uncooked eggnog for a fast and convenient option.
Preserves nutrients: Uncooked eggnog retains more of its vitamin content.

Cons

Thinner texture: Uncooked eggnog can be a bit watery, making the latte slightly less creamy.
Muted flavor: The spices in uncooked eggnog might be less pronounced.
Food safety concerns: Ensure you’re using a reputable brand of eggnog with pasteurized eggs to avoid bacterial risks.

Notes & Tips

If you don’t have a thermometer, you can test the eggnog for doneness by dipping a spoon in it and running your finger across the back. If the line holds without disappearing, it’s ready.
For a richer flavor, grate some fresh nutmeg into your latte.

Common Mistakes to Avoid

Don’t use cold milk. Warm milk blends more smoothly with the chai tea and eggnog.
Don’t overheat the eggnog base! If it boils, it will curdle.
Be careful not to over-sweeten the latte. The eggnog is already quite sweet, so start with a little honey or maple syrup and taste as you go.
Resist the urge to add too much nutmeg. A little goes a long way!

Interesting Facts!

Eggnog was once considered an aphrodisiac, hence its popularity at holiday gatherings. (No guarantees on its effectiveness though!)
In the 19th century, eggnog riots were a real thing! People would get so excited for the drink that they’d storm taverns and demand it, even if it wasn’t in season.

Storing and Preserving

Homemade eggnog will keep in the fridge for up to 3 days.
Leftover latte can be stored in the fridge for up to 2 days (but honestly, who has leftovers?).

Questions You May Have

1. Can I use store-bought eggnog?

Of course! But homemade is definitely worth the extra effort.

2. Can I make this latte iced?

Absolutely! Simply brew your chai and chill the eggnog before combining.

3. What about dairy-free options?

Use plant-based milk for the eggnog and latte. Make sure your chai concentrate is dairy-free as well.

You’ll Love These Lattes!

Eggnog Chai Latte

Recipe by Tania FaysalCourse: DrinksCuisine: American

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Total time

minutes

Spice up your holidays with this creamy, warming Eggnog Chai Latte for two!

Ingredients

For the Eggnog (makes about 2 cups)
4 large eggs, separated
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon freshly grated nutmeg
2 cups whole milk
1 cup heavy cream
For the Chai Latte
1 cup strong chai tea (homemade or store-bought concentrate)
1/2 cup eggnog (homemade or store-bought)
1/2 cup milk (whole or non-dairy, your choice)
Honey or maple syrup, to taste
Pinch of cinnamon and nutmeg, for garnish (optional)
Whipped cream, for extra decadence (optional)

Directions

For the Eggnog
In a large bowl, whisk together egg yolks, sugar, and salt until thick and pale yellow. Whisk in vanilla and nutmeg.
In a separate bowl, whisk together the milk and heavy cream. Slowly whisk the milk mixture into the egg yolk mixture until combined.
In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the eggnog mixture until just combined.
Refrigerate for at least 2 hours, or overnight for best results.
For the Chai Latte
Heat the chai tea in a saucepan or microwave until steaming hot.
Add the eggnog and milk, and warm over medium heat until just hot (don't let it boil!). Adjust with additional chai, eggnog, or milk according to your desired flavor and strength.
Sweeten to taste with honey or maple syrup.
Pour into mugs and garnish with a sprinkle of cinnamon, nutmeg, and a dollop of whipped cream, if desired.