Extra creamy, heavenly homemade eggnog whipped with milk, vanilla and cinnamon. ☕ Tastes 100x better than store-bought eggnog, and serves six. Wanna make it a morning treat or afternoon pick-me-up? Add your favorite espresso or coffee and a dollop of whipped cream. Espresso chai eggnog is refreshing served cold, and extra cozy served hot!
Espresso Chai Eggnog
I’ll be honest, the eggnog carton at the grocery store was never very enticing to me. It wasn’t until having a cozy cup of this homemade eggnog that I TRULY understood how good it could be. Every sip is super smooth, creamy and full of rich vanilla flavor – holiday time heaven in a cup!
This 15-minute recipe makes the most mouthwatering eggnog I’ve ever had. Though it may be a new tradition to me, this recipe will be a repeat favorite every winter. A cool cup is refreshing, but I love a warm mug full to beat the winter chill! Simmered with cream, milk, nutmeg, cloves and cinnamon sticks, this eggnog makes your home smell snuggly and inviting – who doesn’t love that?
Now, let’s get into the fun part. Grab your ingredients and let’s cook up some fresh homemade eggnog for ringing in the holidays!
Ready to make your own Espresso Chai Eggnog?
To make the eggnog:
• Separate egg yolks and egg whites. Place egg whites in a medium bowl; set aside.
• In a separate medium bowl, whisk egg yolks and sugar together until light and creamy.
• In a large pot over medium-high heat, combine heavy cream, milk, nutmeg, cloves and salt. Bring to boil; remove from heat.
• Whisk 1/4 cup of hot milk at a time into egg mixture. Continue to add 1/4 cup at a time, to temper the eggs.
• Once all of the hot milk has been added to the eggs, pour the mixture back into the pot. Add vanilla extract and cinnamon sticks. Set to medium-low heat.
• Whisk constantly for 3-5 minutes, until mixture is just slightly thickened and coats the back of a spoon. Eggnog will thicken more as it cools. Remove from heat.
• Meanwhile, using an electric mixer, whip 3 egg whites until stiff peaks form. Add fluffy egg whites to eggnog. Whisk until well-blended.
• Pour eggnog into a pitcher or other container. Cover with lid or plastic wrap. Chill in refrigerator, at least 6 hours before serving.
To make it espresso chai eggnog:
• To make a sugar rim, wet rim of glass with water. Dip in coarse sugar.
• Fill individual glasses with half espresso or coffee. Top with eggnog.
• Top each glass with a dollop of whipped cream and sprinkle of cinnamon.
• Enjoy hot or cold!
Keep reading for full ingredient list + recipe, below
Fancy more festive, easy holiday drink recipes? Try these!
• Dirty Horchata {Authentic Mexican Drink}
• Peppermint White Hot Chocolate
• Cranberry Orange Prosecco Cocktail
• Limoncello Raspberry Prosecco Cooler
Did you know that eggnog makes a delicious addition to espresso, and hot or iced coffee? You’ve gotta try it to believe it!
The combination of creamy, luscious eggnog with your favorite brewed drink is a beautiful combination. To really take it over the edge, swirl your glass in coarse sugar and create a sugar rim. Add a dollop of whipped cream and a sprinkle of cinnamon. Wonderful to start your morning, or for an afternoon pick-me-up!
We love this festive holiday drink whipped into bourbon cocktails, too. You can even use it as a substitute for milk in French toast, pancakes, muffins, and so many more recipes.
I hope you enjoy this cozy drink, made with love from my kitchen to yours.
Please leave a star rating and review of this recipe, if you tried it at home. I would love to hear how it turned out for you!
Espresso Chai Eggnog
Ingredients
To make the eggnog:
- 6 large egg yolks, reserve whites for next ingredient
- 3 large egg whites
- 1/2 cup granulated sugar
- 1 cup heavy whipping cream
- 2 cups milk
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- pinch of salt
- 1/2 teaspoon vanilla extract
- 2 cinnamon sticks
To make it espresso chai eggnog:
- Sugar rim, optional
- Equal parts espresso/coffee + eggnog
- Whipped cream
- Sprinkle of cinnamon
Instructions
For the eggnog:
- Separate egg yolks and egg whites. Place egg whites in a medium bowl; set aside.
- In a separate medium bowl, whisk egg yolks and sugar together until light and creamy.
- In a large pot over medium-high heat, combine heavy cream, milk, nutmeg, cloves and salt. Bring to boil; remove from heat.
- Whisk 1/4 cup of hot milk at a time into egg mixture. Continue to add 1/4 cup at a time, to temper the eggs.
- Once all of the hot milk has been added to the eggs, pour the mixture back into the pot. Add vanilla extract and cinnamon sticks. Set to medium-low heat.
- Whisk constantly for 3-5 minutes, until mixture is just slightly thickened and coats the back of a spoon. Eggnog will thicken more as it cools. Remove from heat.
- Meanwhile, using an electric mixer, whip 3 egg whites until stiff peaks form. Add fluffy egg whites to eggnog. Whisk until well-blended.
- Pour eggnog into a pitcher or other container. Cover with lid or plastic wrap. Chill in refrigerator, at least 6 hours before serving.
To make it espresso chai eggnog:
- To make a sugar rim, wet rim of glass with water. Dip in coarse sugar.
- Fill individual glasses with half espresso or coffee. Top with eggnog.
- Top each glass with a dollop of whipped cream and sprinkle of cinnamon.
- Enjoy hot or cold!
Notes
• Store homemade eggnog in the fridge for up to one week.
• If you want a thinner consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
Adapted from Tastes Better from Scratch
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