This is one of our all-time favorite recipes. We poured over so many eggnog recipes, from the uber-eggy to the way-too-boozy. But after lots of experimentation and ever-so-slight variations, we finally hit upon the absolute best chai-infused eggnog you'll ever taste!
The first step - boiling the milk - will require you to keep a watchful eye on the pot since milk can very quickly boil over. Once you see the milk rising in the pot, remove it from the heat and stir in the Naked Chai.
(For a non-dairy version, use almond milk for the milk, and coconut cream instead of cream.)
In our recipe, we add liquor to the cream and milk mixture. But if you'd like to make some of the batch virgin, simply add the liquor at the end, adjusting how much you use proportionally.
We like to use a hand-mixer to beat the eggs and sugar together, but you can always resort to good ol' elbow grease if you don't have one on hand. Then after you've mixed everything together, it's very important to let it chill for a few hours. When serving, sprinkle on some ground nutmeg. And if you don't drink it all in one night, fear not! The alcohol keeps it fresh for a long time in the fridge.
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