Ah, the holidays! Is there anything cozier than curling up with a warm, creamy eggnog latte? This recipe is a festive favorite in my family, and I just know you’re going to love it.
It’s rich, velvety, and oh-so-easy to make from scratch. Whether you’re sipping it by the Christmas tree or just treating yourself on a chilly morning, this eggnog latte is a hug in a mug.
Trust me, once you try it, you’ll never want the store-bought version again!
Let’s dive in and make some magic together.
What You’ll Need
For the Eggnog Base:
- 6 large egg yolks
- ½ cup granulated sugar
- 1 cup heavy whipping cream
- 2 cups whole milk
- ½ teaspoon ground nutmeg
- Pinch of salt
For the Latte:
- 1 cup strong brewed coffee or espresso
- Whipped cream (optional but encouraged!)
- Ground nutmeg or cinnamon stick for garnish
Pro Tips
- Use fresh nutmeg: If you can grate nutmeg fresh, it makes a world of difference in flavor.
- Whisk constantly: When heating the eggnog base, don’t walk away! Constant whisking prevents the eggs from curdling.
- Serve warm or cold: If you prefer iced lattes, cool the eggnog base, then pour it over ice with your coffee.
- Adjust sweetness: Add more or less sugar to suit your taste. The recipe is easily customizable!
- Get the kids involved: Let the little ones sprinkle the nutmeg on top or add the whipped cream—they’ll love being part of the holiday fun.
Tools You’ll Need
- Medium saucepan
- Whisk
- Wooden spoon
- Bowl
- Measuring cups and spoons
- Mug or latte glass
Substitutions and Variations
- Milk options: Swap whole milk for oat milk, almond milk, or any non-dairy option for a lactose-free version.
- Sugar swaps: Use coconut sugar, maple syrup, or honey instead of granulated sugar.
- Decaf option: If making this for kids, use decaf coffee or skip the coffee altogether for a kid-friendly eggnog treat.
- Spices: Add a pinch of cinnamon or cloves for an extra holiday kick.
Make-Ahead Tips
You can make the eggnog base up to 3 days in advance! Store it in an airtight container in the fridge. When you’re ready to serve, just warm it up and combine with your coffee.
Instructions
Step 1: Whisk the Egg Yolks and Sugar
In a medium-sized bowl, combine the 6 egg yolks and ½ cup sugar. Whisk until the mixture is pale and creamy.
Step 2: Heat the Cream and Milk
In a medium saucepan, combine 1 cup heavy whipping cream, 2 cups milk, ½ teaspoon ground nutmeg, and a pinch of salt. Heat over medium heat until steaming, but don’t let it boil.
Step 3: Temper the Eggs
Slowly pour about ¼ cup of the hot milk mixture into the whisked egg yolks, whisking constantly to temper the eggs. Gradually add the rest of the hot milk to the eggs, whisking as you go.
Step 4: Cook the Eggnog Base
Pour the egg mixture back into the saucepan and cook over medium heat. Stir constantly with a wooden spoon until the mixture thickens slightly and coats the back of the spoon.
Step 5: Make the Latte
Pour ½ cup of the eggnog base into a mug, then top with ½ cup of strong coffee or espresso. Stir gently to combine. Add whipped cream and garnish with nutmeg or a cinnamon stick, if desired.
Tips for Leftovers and Storage
- Refrigerate the eggnog: Store any leftover eggnog base in an airtight container in the fridge for up to 3 days.
- Reheat gently: Warm the eggnog base on the stovetop over low heat, stirring occasionally, or microwave it in short bursts.
- No waste: Use leftover eggnog base for French toast, pancakes, or even in baked goods!
Conclusion
There’s something so magical about making your own eggnog latte—it’s creamy, comforting, and filled with holiday cheer. Whether you enjoy it solo or share it with loved ones, this recipe is bound to become a seasonal tradition. Give it a try, and don’t forget to leave a comment letting me know how yours turned out. I’d love to hear your thoughts or answer any questions. Cheers to warm mugs and happy memories! ☕🎄
