Traditional eggnog spiked with bourbon, a kick of espresso, and all the warm flavors of chai. Dirty chai eggnog is a holiday party favorite!
Disclosure: I received products from Maker’s Mark to create this post. I was not compensated for this post. As always, all opinions and recipe are my own.
Eggnog is still banned from our family holiday parties. Previously, I made milk punch in hopes of changing certain family members’ mind. Their extreme disdain for eggs is to blame for our eggnog-less parties. I’m not one to take no for an answer, so I’m trying again this year.
When Maker’s Mark approached me regarding an eggnog challenge, it further fueled my need to create an eggnog that would convert non-believers.
Ingredients
There are five components to this delicious holiday cocktail: 1) eggnog, 2) chai, 3) espresso, 4) spirit of choice, and 5) whipped cream topping.
I have opted to make eggnog from scratch. Of course, you may your favorite store-bought eggnog. My eggnog is made with milk, cream, eggs, and brown sugar.
Use your go-to chai black tea bags or loose tea. Tazo, Twinings, and Republic of Tea are good options that are sold everywhere.
You have several spirit options to choose from. This recipe works well with whiskey, bourbon, spiced rum, or brandy.
Bourbon complements so many flavors, especially warm spices that I associate with winter and the holidays. Instead of the usual nutmeg dusted eggnog, I wanted to make something with a little more kick, a little more spice.
Cocktail Assembly
Serving Suggestions
Dirty chai eggnog can be served warm or chilled. I like to add a dollop of sweetened whipped cream on top, and then garnish with freshly grated nutmeg, cinnamon sticks, and coffee beans (or chocolate covered espresso beans!).
This eggnog has it all: a ton of flavor and spice, just the right amount of booze, and a nice burst of caffeine to keep you in the festive party spirit!
More Holiday Cocktails
Dirty Chai Eggnog
Ingredients
- 1 cup whole milk
- 1 cup heavy cream
- 3 chai tea bags
- ¾ cup dark brown sugar, , packed
- 6 large pasteurized eggs*, , separated
- ½ cup strong espresso, , slightly cooled
- 1 cup bourbon whiskey
- 3 Tablespoons granulated sugar
Whipped Cream:
- ½ cup heavy cream, , chilled
- 1 Tablespoon powdered sugar
Garnishes:
- gold sanding sugar
- grated nutmeg
- cinnamon sticks
- coffee beans
Instructions
- In a heavy bottomed medium sauce pot, bring milk and cream to a simmer. Add chai tea bags, cover pot, and allow to steep for 30 minutes. Strain and discard tea bags.
- In a large bowl, whisk together brown sugar and egg yolks. Whisk until mixture has thickened. Add chai infused milk mixture, espresso and bourbon. Whisk to combine.
- In a separate bowl, whisk egg whites with a hand mixer. Once mixture is foamy, slowly add granulated sugar. Whip to medium-stiff peaks. Add egg whites to eggnog mixture. Whisk to combine.
Whipped Cream:
- Use a hand mixer to whip chilled heavy cream. At soft peaks, slowly add powdered sugar and continue to whip to medium-stiff peaks. Use immediately, or keep covered and chilled in the fridge until ready to use.
Assembly:
- Moisten rim of serving glass with water. Invert glass into plate filled with gold sanding sugar. (optional)
- Pour eggnog into serving glass. Top with a dollop of whipped cream. Garnish with freshly grated nutmeg, cinnamon stick, and coffee beans. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Now this is an eggnog I can really get behind! ;)