This Eggnog Latte is a delicious, custardy latte that’s easy to make at home with REAL ingredients. Plus, it’s a perfect way to use up leftover eggnog!
A few days ago, I saw snowflakes. They didn’t stick, they didn’t last, but as they fell they whispered, “Winter is coming.” It’s time to find the blankets, dig out your sweaters, and break out the eggnog! If you, along with the rest of America, have been chugging Pumpkin Spiced Lattes since October, it’s time to try winterizing your latte with some ‘nog. Skip the coffee shop lines and prices, and make this rich and creamy latte at home!
Okay, guys– this latte has a story. Every winter, Starbucks starts selling their Eggnog Latte, and the husband LOVES it. Theirs is too sweet for me, though, and I’ve never been able to drink more than a few sips. This year, I was on a mission– I was going to make my own Eggnog Latte at home! Easy, right?! Well, it is– but there is a learning curve. Learn from my mistakes, and your first latte will be perfect!
Here’s why serving eggnog warm is tricky– Eggnog is made from mostly eggs. And, as we all know, something happens to eggs when they get hot. They cook. Scramble. Turn solid. My Eggnog Latte Adventures left me with a sad, horrid-looking cup of scrambled eggs, not once– but TWICE. Once when I tried to use the wand on a steam-powered espresso maker (the steam’s too hot), and once when I let the eggnog get too hot in a pot on the stove. (I got distracted and walked away– bad!)
I actually gave up on this custard-filled latte, deciding that Starbucks must use some fake, eggless syrup in their lattes, but the husband was convinced it was possible. He went into Starbucks, ordered the latte, and peppered the barista with questions. So here’s the deal– you want to get the eggnog WARM, not hot.
You can do this on your stove top, just watch the ‘nog carefully and take it off the heat as soon as it’s warmed. If you have a pump-powered espresso maker, use the steam wand for about 10 seconds, holding the bottom of the frothing container, and stop as soon as the container feels warm on your hands. (Don’t attempt this with a steam-powered espresso maker– the steam’s too hot and your eggs will scramble immediately.)*
Making An Eggnog Latte
To make an Eggnog Latte, you’re going to need three things– warmed eggnog, espresso, and steamed milk. To make eggnog, use an electric hand mixer to beat egg yolks until they lighten in color, and then beat in milk, cream, nutmeg and a little sugar. Next, in a cold glass bowl, whip egg whites (with your mixer set to high) until stiff peaks form. In other words, when you raise the beaters straight up in the air, the whites should stick straight up in the air. If they don’t, keep mixing– you aren’t finished. Finally, either fold the whites into the yolk mixture, or slowly pour the yolks into the whites while your electric beater is set to low.
If this all sounds like too much work for your morning coffee– you can make the eggnog ahead and use it up within three days. If you’ve got leftover ‘nog from a party– that works too! If your leftover cocktail is boozy, turn your latte into an Eggnog Latte Cocktail! (Pre-made eggnog will work too, but make sure you taste it first– not all pre-made eggnog is delicious!)
Next, warm your eggnog (carefully!), brew your espresso, and froth the milk. (Not sure how to make espresso or frothed milk? Read more about it here or here.) Pour a little eggnog in two mugs, and add espresso. Stir to combine, add the frothed milk, and top with a little more nutmeg. Before you know it, you’ll be sipping this rich, egglicious latte and watching the snow fall.
I haven’t tried warming eggnog in a stand-alone milk frother, so I’m not sure if it works or not. If you’ve tried it, let me know in the comments!
- 2 eggs, separated
- 1/4 cup sugar, plus 2 tsp sugar (use more or less as preferred)
- 1/2 cup whole or 2% milk (not skim)
- 1/4 cup heavy cream
- 1 tsp freshly grated nutmeg
- 4 oz eggnog
- 4 oz brewed espresso (more or less as desired)
- 1/2 cup milk for frothing (use at least 2%, skim won't froth well) OR full-fat coconut milk
- Optional garnish- more freshly grated nutmeg, ground cinnamon
- Electric hand mixer or Stand mixer
Place a large glass or stainless steel bowl in the freezer.
Using an electric mixer, whip egg yolks in a different large bowl (a spouted bowl is recommended). Whip until the yolks lighten in color. Drizzle in 1/4 cup sugar and keep mixing.
Continue whipping, and slowly drizzle in milk and cream. Add nutmeg and whip until well blended. Set aside. Rinse off electric mixer beaters.
Remove bowl from freezer, add egg whites. Using the mixer, whip on high until stiff peaks form. Whisk in 2 tsp sugar.
Fold the egg whites into the yolk mixture, OR do the following: Slowly pour the egg yolk mixture into the egg whites while mixing with the hand mixer set to low. (If not using a spouted bowl, alternate between pouring and mixing to avoid splattering).
Either use immediately for latte, or allow eggnog to thicken for at least an hour in the fridge. If making the eggnog ahead of time-- it should keep for 2-3 days.
Make Eggnog Latte:
Warm eggnog CAREFULLY-- Overheating will lead to SCRAMBLED EGGS!!!! Warm eggnog on medium-low in a small pot, testing often, and removing from heat as soon as eggnog is warm but not hot, OR do the following: Using a steam wand on a PUMP-powered espresso maker, heat the eggnog for approximately 10 seconds. While warming, hold your hand underneath the milk frothing container, and stop frothing as SOON as the container feels warm. (Do not attempt to use the frothing wand on a steam-powered espresso maker, because the steam is too hot and the eggs will scramble.)
Divide eggnog between two mugs.
Next, brew espresso and steam milk. If you don't have a milk steamer, heat milk on stovetop and use a hand-held frother or immersion blender to create some froth (froth optional).
Pour half the espresso in each cup, and then stir to help blend the eggnog and espresso. Pour milk into each espresso, holding back the froth with a spoon. Top with foam.
Optional: Top lattes with whipped cream and dust with nutmeg or cinnamon.