There's something about the rich, creamy flavor of eggnog that instantly brings about the warmth of the holiday season. My homemade eggnog latte recipe is a testament to that feeling, a concoction that has become a staple in my winter mornings. The first time I attempted this eggnog latte, I was aiming to recreate the festive coffee shop experience at home. Little did I know, it would become a beloved tradition. The blend of strong espresso with the spiced, creamy eggnog is a match made in holiday heaven. And let's not forget the frothy top that makes every sip feel like a special occasion.
Initially, I tried using store-bought eggnog, but I quickly realized that making it from scratch allowed me to control the sweetness and spices, resulting in a more balanced latte. I remember the first few times I frothed the milk; I either underdid it or went overboard, ending up with a less-than-ideal texture. But as with all good things, practice makes perfect. Now, I've honed the technique to achieve that velvety froth that crowns the latte so beautifully. This homemade eggnog latte recipe isn't just a drink; it's a warm hug in a mug, ready to make your holiday mornings extra special.
Jump to:
Ingredients
Base Ingredients
- Espresso — 2 shots
- Homemade eggnog — 1 cup (recipe follows)
- Whole milk — ½ cup
- Granulated sugar — 1 tablespoon (optional, for sweeter eggnog)
- Ground nutmeg — ¼ tsp, plus extra for garnish
- Ground cinnamon — ¼ tsp
- Vanilla extract — ½ tsp
- Heavy cream — for topping (optional)
Homemade Eggnog
- Eggs — 2 large
- Granulated sugar — 3 tbsp
- Whole milk — 1 cup
- Heavy cream — 1 cup
- Bourbon or rum — 2 tablespoon (optional)
- Ground nutmeg — ½ tsp
- Ground cinnamon — ½ tsp
- Vanilla extract — 1 tsp
Instructions
- Begin by making the homemade eggnog. Whisk the eggs and sugar together until light and fluffy. I learned the hard way that patience here is key; rushing can lead to a less smooth eggnog.
- In a saucepan, gently heat the milk and heavy cream until warm but not boiling. Gradually temper the eggs by adding the warm milk mixture a little at a time, whisking constantly. This step is crucial to avoid scrambling the eggs, a mistake I made during my first attempt.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. This usually takes about 15 minutes. Remember, patience is key here.
- Remove from heat and stir in the bourbon or rum if using, nutmeg, cinnamon, and vanilla extract. Allow the eggnog to cool, then refrigerate until chilled. I found that chilling it overnight enhances the flavors immensely.
- When ready to make the eggnog latte, brew 2 shots of espresso. A strong coffee base is essential for the perfect balance of flavors.
- Steam the milk until it's hot and frothy. I've learned that the ideal temperature is around 150°F (65°C) for that perfect froth without scalding the milk.
- Mix the homemade eggnog with the steamed milk, adding sugar if desired. Gently stir to combine. The first time I did this, I was too vigorous and lost some of the frothiness. A gentle hand is best.
- Pour the espresso into a large mug, followed by the eggnog and milk mixture. If you're feeling indulgent, top with a dollop of whipped heavy cream and a sprinkle of nutmeg for garnish.
- Enjoy your homemade eggnog latte immediately, savoring each sip of this festive, cozy beverage.
Substitutions
- Whole milk — If you're looking to lighten up the eggnog latte, almond milk or oat milk can be a great substitute. I've tried both and found that oat milk provides a lovely creaminess without the dairy.
- Sugar — For those who prefer a less sweet latte, you can reduce the sugar or omit it altogether. The natural sweetness of the eggnog often suffices.
- Espresso — Not everyone has an espresso machine at home. Strongly brewed coffee can work as a substitute, though the flavor will be slightly less intense.
- Bourbon or rum — The alcohol is optional and can be left out for a non-alcoholic version. I've made it both ways and it's delicious regardless.
Variations
- Spiced — While I've always loved the traditional version, I once experimented by adding a hint of chili, and it surprisingly elevated the dish to a whole new level. A pinch of cayenne pepper can add a warm kick that's especially welcome on cold days.
- Chocolatey — For a mocha twist, mix in a tablespoon of cocoa powder to the eggnog before heating. It's a chocolate lover's dream come true.
Dietary Restrictions
- Dairy-free — To make this eggnog latte dairy-free, use your favorite plant-based milk and cream alternatives. I've had great success with full-fat coconut milk for a tropical twist.
- Egg-free — There are several egg-free eggnog recipes available that use thickening agents like arrowroot powder or cornstarch. They can be a great base for this latte.
Equipment
- Whisk
- Saucepan
- Espresso machine or coffee maker
- Milk frother or steamer
- Blender (optional, for banana foster sauce)
- Large mug
Storage and Reheating
- Homemade eggnog can be stored in an airtight container in the refrigerator for up to 5 days. I've found it's best to make it in advance to let the flavors meld.
- The eggnog latte is best enjoyed fresh, but if you have leftover eggnog, you can always whip up another latte the next day.
Pro Tips
- Temperature control — When heating your eggnog, use a thermometer to avoid overheating. This will prevent curdling and ensure a smooth texture.
- Frothing technique — For the frothiest milk, use a milk frother and froth the milk when it's cold before heating. This creates a more stable foam that won't dissipate as quickly.
- Layering — When layering the ingredients, pour the espresso first, then the eggnog mixture. This helps in achieving a beautiful gradient effect in your latte.
Eggnog Latte Recipe for Festive Celebrations: Christmas Special
Ring in the new year with this homemade eggnog latte recipe, Christmas. With a cozy, spiced flavor, it's a must see!
Ingredients
- 2 shots Espresso
- 1 cup Homemade eggnog (recipe follows)
- ½ cup Whole milk
- 1 tablespoon Granulated sugar optional, for sweeter eggnog
- ¼ teaspoon Ground nutmeg plus extra for garnish
- ¼ teaspoon Ground cinnamon
- ½ teaspoon Vanilla extract
- Heavy cream for topping (optional)
- 2 large Eggs
- 3 tablespoon Granulated sugar
- 1 cup Whole milk
- 1 cup Heavy cream
- 2 tablespoon Bourbon or rum optional
- ½ teaspoon Ground nutmeg
- ½ teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
Instructions
- Begin by making the homemade eggnog. Whisk the eggs and sugar together until light and fluffy. I learned the hard way that patience here is key; rushing can lead to a less smooth eggnog.
- In a saucepan, gently heat the milk and heavy cream until warm but not boiling. Gradually temper the eggs by adding the warm milk mixture a little at a time, whisking constantly. This step is crucial to avoid scrambling the eggs, a mistake I made during my first attempt.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. This usually takes about 15 minutes. Remember, patience is key here.
- Remove from heat and stir in the bourbon or rum if using, nutmeg, cinnamon, and vanilla extract. Allow the eggnog to cool, then refrigerate until chilled. I found that chilling it overnight enhances the flavors immensely.
- When ready to make the eggnog latte, brew 2 shots of espresso. A strong coffee base is essential for the perfect balance of flavors.
- Steam the milk until it's hot and frothy. I've learned that the ideal temperature is around 150°F (65°C) for that perfect froth without scalding the milk.
- Mix the homemade eggnog with the steamed milk, adding sugar if desired. Gently stir to combine. The first time I did this, I was too vigorous and lost some of the frothiness. A gentle hand is best.
- Pour the espresso into a large mug, followed by the eggnog and milk mixture. If you're feeling indulgent, top with a dollop of whipped heavy cream and a sprinkle of nutmeg for garnish.
- Enjoy your homemade eggnog latte immediately, savoring each sip of this festive, cozy beverage.
Notes
- Temperature control — When heating your eggnog, use a thermometer to avoid overheating. This will prevent curdling and ensure a smooth texture.
- Frothing technique — For the frothiest milk, use a milk frother and froth the milk when it's cold before heating. This creates a more stable foam that won't dissipate as quickly.
- Layering — When layering the ingredients, pour the espresso first, then the eggnog mixture. This helps in achieving a beautiful gradient effect in your latte.
Nutrition
Nutrition Facts
Eggnog Latte Recipe for Festive Celebrations: Christmas Special
Amount per Serving
Calories
1391
% Daily Value*
Fat
108
g
166
%
Saturated Fat
65
g
406
%
Trans Fat
0.04
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
28
g
Cholesterol
685
mg
228
%
Sodium
355
mg
15
%
Potassium
1004
mg
29
%
Carbohydrates
76
g
25
%
Fiber
1
g
4
%
Sugar
74
g
82
%
Protein
32
g
64
%
Vitamin A
4637
IU
93
%
Vitamin C
2
mg
2
%
Calcium
683
mg
68
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Comments
No Comments