Steep chai tea bag in hot water for about 3 minutes, then discard.
Add oats, chai-steeped water, eggnog, nutmeg, cinnamon and vanilla extract to a medium-sized sauce pan.
Cook over medium heat until all of the liquid is absorbed, about 7-8 minutes.
Top with pecans, pumpkin seeds, a drizzle of maple syrup and more eggnog if desired. Enjoy!