How to Make an Eggnog Latte! This delicious, custardy latte is 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!
How to Froth Eggnog: What Didn’t Work
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.
It happened 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!
How to Froth Eggnog: What DID Work
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.
- Warm Eggnog on a Stovetop: 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.
- Warm Eggnog with an Espresso Machine: If you have a pump-powered espresso machine, 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. (Do not use this technique for a steam-powered espresso machine.)
Need an pump-powered espresso maker? We use a Delonghi Dedica in our kitchen.
Can I Make the Eggnog Ahead of Time?
Yes! Absolutely. Just make sure to use it within three days.
What Type of Coffee Beans Should I Use?
Stick to a dark roast. Our favorite is the Major Dickason’s Blend from Peet’s coffee.
Can I Use Regular Coffee Instead of Espresso?
Don’t have an espresso maker? Try using a French Press! Your coffee won’t technically be espresso, but it will have a very similar flavor.
Can I use Pre-Made Eggnog?
You can absolutely use pre-made eggnog! Just make sure to taste the eggnog and see if you like the flavor. Not all pre-made eggnogs are created equal.
Can I Use leftover boozy eggnog?
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!
And maybe drink it after work, not before work.
Want more EGGNOG? Try these:
- 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.