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Eggnog Latte

Espresso topped with steamed eggnog and milk and finished with fresh nutmeg. Hot, iced and dairy free versions.
Print Recipe
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings: 1 latte
Course: Drinks
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 shots espresso or 1/2 cup very strong coffee
  • 3/4 cup eggnog 180 ml, or plant based nog
  • 1/4 cup milk 60 ml, any kind
  • freshly grated nutmeg for topping
  • 1 to 2 teaspoons Christmas coffee syrup or maple syrup optional

Method
 

  1. Brew 2 shots of espresso or 1/2 cup of very strong coffee into a mug. Stir in syrup if using.
  2. Warm the eggnog and milk over medium low heat, stirring, until steaming, about 140 to 150°F (60 to 65°C). Do not boil.
  3. Froth the warm eggnog with a frother or by shaking it in a sealed jar.
  4. Pour the eggnog into the coffee, spoon the foam on top and finish with nutmeg.

Notes

For iced, pour cold eggnog and milk over ice and add the espresso on top. For dairy free, use plant based nog or the blender nog in the post.