Chai Nog
This is one of our all-time favorite recipes!
We pored over many eggnog recipes, from the uber-eggy to the way-too-boozy, and 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 milk and cream mixture. But if you'd like to make some of the batch virgin, simply add the liquor at the end and adjust 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.
After you've mixed everything, 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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