Eggnog Latte at Home: Hot, Iced and Dairy Free
Eggnog latte at home takes just 5 minutes: two shots of espresso topped with gently steamed eggnog and a pinch of fresh nutmeg.
Below you will find the hot version, an iced eggnog latte, a dairy free option, and how to keep eggnog from turning grainy in the pan.
At a glance
- Time: 5 minutes
- Serves: 1 latte, about 12 ounces
- Caffeine: about 125 mg with two espresso shots
- Versions: hot, iced and dairy free
- Skill level: beginner, no syrup to cook
Key takeaways
- Mix eggnog with a little milk (3 to 1) so it froths and does not feel heavy.
- Heat it only until it steams, about 140 to 150°F. Boiling makes eggnog grainy.
- A medium or dark roast tastes best. Very acidic coffee can make eggnog curdle.
Why Eggnog Makes Such an Easy Latte
A coffee shop eggnog latte is mostly steamed eggnog with espresso underneath. That is good news for home cooks, because eggnog is a ready made latte base. The dairy gives you body, the sugar is already in there, and the nutmeg and vanilla do the job a flavored syrup normally would.
The catch is that eggnog is not milk. It is thicker, it contains egg, and it reacts to heat differently. Treat it like milk and turn the burner up high, and you can end up with a lumpy, scrambled texture. Treat it gently and it steams into a soft, custardy foam that tastes like the holidays.
Which Eggnog Should You Use?
Grocery stores now carry several kinds of nog every winter, and they behave quite differently in a latte:
| Type | Texture | How it steams | Best for |
|---|---|---|---|
| Regular dairy eggnog | thick, rich | steams well when mixed with milk | the classic hot latte |
| Light eggnog | thinner, less sweet | froths easily, slightly less flavor | a lighter everyday latte |
| Plant based nog (oat, almond, coconut) | varies by brand | oat based froths best | dairy free lattes |
| Homemade eggnog | very rich | safe only if cooked or made with pasteurized eggs | small batches at home |
Store bought eggnog in North America is pasteurized, so it is safe straight from the carton. If you make your own with raw eggs, food safety experts at Ohio State University Extension recommend heating the egg mixture to 160°F (71°C) or using pasteurized eggs.
What You Will Need
- 2 shots of espresso (about 60 ml), or 1/2 cup very strong brewed coffee
- 3/4 cup (180 ml) eggnog
- 1/4 cup (60 ml) milk. Thinning the eggnog helps it foam and keeps it from scorching.
- Freshly grated nutmeg for the top
- Optional: 1 to 2 teaspoons maple syrup or Christmas coffee syrup, and a pinch of Ceylon cinnamon
No espresso machine? A moka pot, an AeroPress, or a French press brewed about twice as strong as usual all work. Our guide to making strong French press coffee shows you how, and the Coffee Ratio Calculator works out the amounts for you.
How to Make a Hot Eggnog Latte
Step 1: Brew the coffee
Pull two shots of espresso straight into your mug, or pour in half a cup of very strong coffee. If you want it sweeter, stir the syrup into the hot coffee now so it dissolves evenly.
Step 2: Warm the eggnog gently
Pour the eggnog and milk into a small saucepan over medium low heat. Stir often and take the pan off the heat the moment you see steam, around 140 to 150°F (60 to 65°C). Small bubbles at the edge are your signal to stop. This is the most important step in the whole recipe.
Step 3: Froth it
Froth the warm eggnog with a handheld frother, a steam wand, or by shaking it in a sealed jar for about 30 seconds. It will not foam as tall as plain milk, and that is completely normal. You are looking for a soft, velvety layer rather than stiff foam. Here is a quick guide to frothed vs steamed milk if you are curious about the difference.
Step 4: Pour and finish
Pour the eggnog into the coffee while holding back the foam with a spoon, then spoon the foam on top. Grate a little fresh nutmeg over it. Fresh nutmeg smells far stronger than the pre ground kind, so a few passes on a fine grater is plenty.
Iced Eggnog Latte
You do not need to heat anything for the iced version, which also means there is no risk of curdling. Fill a tall glass with ice, add 3/4 cup cold eggnog and 1/4 cup cold milk, then slowly pour two shots of espresso over the top for a layered look. Stir before you drink it. If you hate watery iced coffee, freeze leftover coffee in an ice cube tray the night before and use those cubes instead.
Dairy Free Eggnog Latte
Use plant based nog exactly like regular eggnog, with oat milk to thin it. If you cannot find any, blend a quick egg free nog: 1 cup oat milk, 1 tablespoon cashew butter or 2 tablespoons canned coconut milk for body, 1 1/2 tablespoons maple syrup, 1/4 teaspoon grated nutmeg, a pinch of Ceylon cinnamon, 1/2 teaspoon vanilla and a tiny pinch of salt. Blend for 30 seconds, then warm and froth it the same way as the hot version.
Troubleshooting
| Problem | Why it happens | How to fix it |
|---|---|---|
| Grainy or lumpy texture | eggnog got too hot | Take it off the heat and whisk hard; next time stop at the first sign of steam |
| Curdled in the mug | very acidic light roast coffee | Use a medium or dark roast and pour eggnog into the coffee, not the other way round |
| Will not froth | eggnog too thick | Add more milk, up to half and half |
| Too sweet | eggnog plus syrup | Skip the syrup; most eggnog is sweet enough |
| Tastes flat | coffee too weak | Use espresso or brew twice as strong |
Easy Variations
Gingerbread eggnog latte: stir a tablespoon of the syrup from our gingerbread latte recipe into the espresso. Eggnog chai latte: swap the coffee for strong black tea or chai concentrate; our homemade chai recipes are a good starting point. Eggnog cold brew: pour cold eggnog over cold brew and ice for a smoother, less bitter drink. Decaf: perfect for an evening treat by the tree.
Storing Eggnog and Making It Ahead
Once a carton is open, keep it in the coldest part of the fridge and use it by the date on the label, usually within about a week. Do not reheat eggnog that has already been steamed. If you are making lattes for guests, keep the cold eggnog and milk mixed in a jug in the fridge, then warm one or two servings at a time so nothing gets overheated.
How Much Caffeine Is in It?
According to the Mayo Clinic, one espresso shot has about 63 mg of caffeine, so a double shot eggnog latte comes in around 125 mg. If you are sensitive to caffeine, pregnant or taking medication, a single shot or decaf is a good choice. You can check your own cup with the Coffee Caffeine Calculator.
More Holiday Coffee to Try
If you like this one, try our gingerbread latte, a homemade peppermint mocha, or brew a whole pot of holiday spiced percolator coffee for the family. Save this eggnog latte to your Christmas & Holiday Drinks board on Pinterest so it is ready the day eggnog shows up in stores. Enjoy every cup.
Eggnog Latte
Ingredients
Method
- Brew 2 shots of espresso or 1/2 cup of very strong coffee into a mug. Stir in syrup if using.
- Warm the eggnog and milk over medium low heat, stirring, until steaming, about 140 to 150°F (60 to 65°C). Do not boil.
- Froth the warm eggnog with a frother or by shaking it in a sealed jar.
- Pour the eggnog into the coffee, spoon the foam on top and finish with nutmeg.
Notes
Frequently Asked Questions
What is an eggnog latte?
A latte made with steamed eggnog in place of most of the milk. Espresso goes in first, then the frothed eggnog, then a little grated nutmeg on top.
Can you steam eggnog?
Yes, but gently. Heat it to about 140 to 150°F (60 to 65°C) and stop before it bubbles. Mixing it with a little milk helps it froth and keeps it from scorching.
Why did my eggnog latte curdle?
Usually the eggnog got too hot, or it met a very acidic coffee. Lower the heat, use a medium or dark roast, and pour the eggnog into the coffee.
Can I make an eggnog latte without espresso?
Yes. Use 1/2 cup of very strong coffee from a moka pot, French press, AeroPress or percolator.
Is store bought eggnog safe to heat?
Yes. Store bought eggnog is pasteurized. Just heat it gently so the texture stays smooth.
How long does eggnog last after opening?
Follow the date on the carton, but most store bought eggnog should be used within about a week of opening. Keep it very cold.
How this post was made: the recipe and text were drafted with help from AI writing tools, then checked and edited by Yousuf before publishing. Read our Editorial Policy.
