Light Chai Eggnog with Caramel Drizzle

Light Chai Eggnog with Caramel Drizzle

Serves: 8

Cooking Time: 2:25

Preparation Time: 0:25


  • 2 cups half-and-half
  • 3/4 cup light vanilla or plain soymilk*
  • 1/3 cup sugar
  • 3 egg yolks, slightly beaten
  • 2 chai tea bags
  • 3 teaspoons rum extract
  • 1 cup frozen (thawed) reduced-fat whipped topping
  • About 1/2 cup caramel topping
  • Fat-free whipped cream topping from aerosol can
  • Ground nutmeg, if desired


  1. In 2-quart saucepan, stir together half-and-half, soymilk, sugar and egg yolks. Cut paper labels from tea bags; add tea bags to saucepan. Cook over medium-high heat about 15 minutes, stirring frequently, until hot. Remove from heat; stir in rum extract. Cool slightly.
  2. Cover and refrigerate 2 hours, but no longer than 24 hours, leaving tea bags in eggnog mixture. The longer the tea bags are left in, the stronger the chai flavor will be; taste occasionally and remove tea bags when desired flavor is achieved.
  3. To serve, stir thawed whipped topping into eggnog. Spoon about 1 tablespoon caramel topping into bottom of each glass. Swirl additional caramel topping on inside of glass, if desired. Carefully pour in eggnog. Garnish with whipped cream topping; sprinkle with nutmeg and drizzle with additional caramel topping.
  4. *If plain soymilk is used, add 1 teaspoon vanilla with the rum extract.
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