• In a pot, mix in the milk, tea bags and spices over medium heat until the mixture boils. 
• When milk boils, remove from heat and let the tea bags steep for 3 minutes. After the three minutes discard the tea bags and boil the mixture again
• In the meantime whisk the eggs, sugar, and cornstarch in a bowl
• Carefully, temper the eggs, that means to bring up the temperature of the eggs without cooking. To do that, add a bit of the hot milk mixture into the eggs while whisking vigorously. Then slowly add the rest of the milk mixture. Do not stop whisking 
• Pour the whole mixture back into the pot and cook over low heat until the mixture thickens and covers the back of the spoon. DO NOT LET THE MIXTURE BOIL
• Remove from heat and strain into a clean bowl. Whisk in the half & half, cover and chill for a minimum of 2 hours

For Chai Eggnog Cocktail

• In a shaker add the chilled eggnog mixture, rum, and lot's of ice. Shake and pour into Martini Glasses
• Enjoy!