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

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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.


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

Iced Chai Nog
Blue Lotus Chai

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


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.