Blue Lotus Chai: Festive Chai Nog with Chai-Infused Whipped Cream

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Blue Lotus Chai

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Recipe from BLUE LOTUS CHAI

Full of flavor, this Chai Nog recipe from our friends at Blue Lotus Chai in Eugene can be enjoyed hot or cold. Top it with Chai-Infused Whipped Cream for a truly delightful drink.

Ingredients

Hot Chai Nog
8 oz eggnog
¼ t Blue Lotus Chai – Traditional Masala Chai
chai-infused whipped cream

Iced Chai Nog
Blue Lotus Chai
sweetener
eggnog

Chai-Infused Whipped Cream
¾ t Blue Lotus Chai – Traditional Masala Chai
2 T hot water
1 c heavy cream
½ c sugar

Steps

Hot Chai Nog

  1. Gently warm 8 oz eggnog in a saucepan on low, until it steams. Don’t boil.
  2. Add ¼ t Blue Lotus Chai – Traditional Masala Chai.
  3. Top with chai-infused whipped cream. 

Iced Chai Nog

  1. Dissolve Blue Lotus Chai in a glass with boiling water.
  2. Stir in a sweetener. One teaspoon is a good starting point.
  3. Add eggnog and stir.
  4. Add ice – and, if you like, frappe!

Chai-Infused Whipped Cream

  1. Dissolve ¾ t Blue Lotus Chai – Traditional Masala Chai in a small bowl with 2 T hot water. Stir until dissolved.
  2. Choose 2 bowls of different size – round, stainless steel bowls work best. Put ice cubes and water into the larger bowl. Place the smaller bowl in it – this will help the whipped cream form peaks more quickly.
  3. Pour 1 c heavy cream into the small bowl. Add dissolved Blue Lotus Chai and ½ c sugar. Whip with an electric mixer until peaks form. Use it to top your favorite Blue Lotus Chai drinks.