Ingredients
Method
Instructions
- Steep Concentrated Chai: In a heatproof measuring cup or teapot, steep the chai tea bags, cinnamon stick, crushed cardamom pods, and star anise in 1 cup of boiling water for 5 minutes. Squeeze bags gently and strain spices.
- Heat & Froth Eggnog Milk: In a small saucepan over medium-low heat, combine eggnog, whole milk, brown sugar, vanilla bean paste, cinnamon, and nutmeg. Whisk continuously until steaming (do not boil!). Froth with a handheld milk frother for 30 to 45 seconds until thick and velvety.
- Pour & Combine: Divide hot concentrated chai tea between two mugs (about 1/2 cup each). Slowly pour the steaming frothy eggnog milk over the chai, allowing the microfoam to rise to the rim.
- Crown, Garnish & Serve: Top each mug with a swirl of fresh whipped cream, dust with freshly grated nutmeg and cinnamon, insert a cinnamon stick stirrer, and serve immediately!
