It’s that time of year again!

There’s just nothing quite like home-made Egg Nog to make December feel like the holiday season. Previously we’ve shared our “go to” Egg Nog recipe on the blog, but this year we were inspired by a complimentary sample of Maker’s 46 to go one step further and make this “Spiced” egg nog even more flavorful.

Enter: Rooibos Chai

We made this tincture ages ago and it’s become a staple for late fall and holiday cocktail recipes. (I think we used this tea, or one very similar – Affiliate link.)

Tinctures with tea are SO easy and quick to make – the tea is already “primed and ready” for infusion, and someone’s already put a lot of effort into making the flavor just right. I definitely recommend keeping this one on hand, for sure.

This recipe is very similar to our “standard” Egg Nog, except we’ve lightened it up by increasing the milk-to-cream ratio and added this Rooibos chai tincture to add a beautiful round, spiced flavor. It’s still one of our easiest recipes to make and continues to convert family members who claim they “don’t like egg nog!”

Bonus Points: Breakfast!

We made an extra large batch and kept our egg whites, turning the extra egg nog into Egg Nog French toast for the next morning. I omitted the extra sugar (opted to serve it with Maple syrup instead.) It came out delicious!

Rooibos Egg Nog

Rooibos Spiced Egg Nog

This homemade egg nog is lighter, fresher and deliciously spiced.
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  • 5 oz Egg Nog (See Below)
  • 1 oz Bourbon (We used Maker’s Mark 46)
  • 1/8 tsp Freshly Ground Nutmeg (For Garnish)

Rooibos Egg Nog

  • 4 cups 2% Milk
  • 1/2 cup Whipping Cream
  • 1 cup sugar
  • 6 each Egg Yolks
  • 1 oz Vanilla Extract
  • 1/2 oz Rooibos Chai Tincture


  • Add 5 oz cold egg nog to a rocks glass or egg nog mug
  • Add 1 oz bourbon
  • Garnish with freshly ground nutmeg

Rooibos Egg Nog

  • Combine all ingredients in a large mixing bowl and mix well with a wire whisk.
  • Chill well in the refrigerator