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An Eggnog Latte turns the carton in your fridge into the coffee shop holiday classic, warm frothed eggnog poured over strong coffee with a dusting of nutmeg, and it takes 5 minutes with no espresso machine. I started making these on chilly December school mornings when the drive through line wrapped the building, and now it beats our homemade flat white for the title of house favorite.
If you can warm milk in a pot, you can make this latte.
Eggnog Latte Quick Look
- 🕒 Prep Time: 2 minutes
- 🌡️ Cook Time: 3 minutes
- ⏳ Total Time: 5 minutes
- 🍽️ Serving: 1 latte
- ⚡ Calories: 169kcal
- 🌶️ Flavor Profile: Creamy spiced eggnog over bold coffee
- ✋ Difficulty: The easiest holiday coffee we make, simpler than our iced mocha
Quick Answer
Warm 3/4 cup of eggnog in a small saucepan over medium heat, whisking constantly until it reaches 140 to 155 degrees. Pour 1/2 cup of strong coffee or 2 shots of espresso into a mug, stir in 1/2 cup of the warm eggnog, then froth the remaining eggnog and spoon it on top. Finish with a sprinkle of ground nutmeg.
Jump to:
Why This Recipe Works
Click to see the technique science
- Eggnog is the milk and the syrup in one. It brings the dairy, the sugar, and the holiday spice together, so the latte needs zero flavored syrup.
- The 140 to 155 degree window matters. Hot enough to steam but below scorching, so the eggs in the nog never curdle and the drink stays silky.
- Constant whisking protects the bottom. Eggnog is thick and sugary, and a still pot scorches it in seconds, the whisk keeps it smooth.
- Strong coffee balances the richness. Eggnog is sweet and heavy, so bold brewed coffee or espresso keeps the drink tasting like a latte instead of a melted milkshake.
- Frothing splits the eggnog into two textures. Half stirs in silky, the frothed half sits on top like a foam cap, the same structure as a cafe latte.
- Nutmeg on top wakes up the aroma. That fresh dusting hits your nose before the first sip, which is most of what makes it taste like the coffee shop version.
Why You’ll Love This Recipe
- Five minutes, three ingredients, and no espresso machine required.
- It tastes like the seasonal menu board without the seasonal price tag.
- It joins our hot cocoa bombs in the winter drink rotation the second the eggnog cartons hit the store.
Key Ingredients
Three ingredients, that is the entire shopping list.
- Eggnog: Store bought or homemade both work. Full fat nog froths the best and tastes the richest.
- Strong coffee: A half cup of strong brew or 2 shots of espresso, whatever your kitchen makes, the bolder the better against the sweet nog.
- Ground nutmeg: The finishing dust that makes it smell like the coffee shop version. Freshly grated is even better.
See recipe card for exact quantities.
Variations and Substitutions
Once the base is down, dress it up.
- Add a shot of spiced rum or bourbon for the after dinner version, it becomes holiday dessert in a mug.
- Make it iced by skipping the warming step, shake the eggnog with ice and pour it over cold brew.
- Stir 1 tablespoon of chocolate syrup into the coffee first for an eggnog mocha.
- Top with whipped cream and a cinnamon stick when you want the full coffee house presentation.
How to Make Eggnog Latte
- Place the eggnog in a small saucepan over medium heat and whisk constantly until it reaches 140 to 155 degrees, then take it off the heat.
- Pour the strong coffee or espresso into your mug.
- Add 1/2 cup of the warm eggnog to the coffee and stir gently.
- Froth the remaining eggnog with a handheld frother and pour it on top. Sprinkle with ground nutmeg and serve immediately.
Recipe Tips & Tricks
- Whisk the whole time it heats. Eggnog scorches fast on a still pot bottom, and burnt nog flavors the entire drink.
- Use a thermometer the first time. The 140 to 155 degree window keeps the eggs silky, past 160 the nog can curdle.
- Brew the coffee double strength. Regular strength coffee disappears under the rich nog, use 2 tablespoons of grounds per cup or pull espresso.
- No frother, no problem. Shake the warm eggnog in a sealed mason jar for 30 seconds or whisk hard until foamy.
- Warm the mug first. A quick rinse with hot water keeps the latte hot to the last sip.
- Full fat eggnog froths best. Light nog makes a thinner foam cap, still tasty, just less dramatic.
Serving Ideas and Suggestions
This is the drink for slow holiday mornings, pour one next to a plate of our eggnog French toast for the full nog on nog breakfast, it is not too much, it is exactly right.
For a holiday party drink station, set it up next to a slow cooker of our slow cooker wassail and let coffee people and cider people self sort. The kids get our Grinch hot cocoa and everybody wins.
It also makes a genuinely nice afternoon pick me up while wrapping presents, spike it with rum after the kids are asleep and it doubles as dessert.
Leftover eggnog keeps the party going all week, this recipe uses less than a cup per latte, so one carton covers about 5 lattes plus the French toast on Saturday.
Eggnog Latte FAQs
Yes, eggnog froths beautifully because of its fat and sugar content. Warm it first, then use a handheld frother, a whisk, or a sealed jar shaken hard for 30 seconds. Full fat eggnog builds the thickest, most stable foam cap.
Use 1/2 cup of strong brewed coffee in place of espresso, warm the eggnog in a saucepan, and froth it with a handheld frother or a whisk. The drink builds exactly the same way, coffee first, warm nog stirred in, foam on top.
Yes, the caffeine comes from the coffee or espresso, about 90 to 130 milligrams depending on your brew. The eggnog itself is caffeine free, so you can make a decaf version by swapping in decaf coffee with zero flavor change.
You can, in 20 second bursts with a stir between each, until it is steaming but not boiling. The stovetop with a whisk gives more control, but the microwave works fine when you are only making one mug.
A dark roast or any bold blend stands up to the sweet, rich nog. Espresso is classic, but strong drip, French press, or even reheated cold brew concentrate all work. Weak coffee is the only wrong answer here.
Eggnog carries all the sweetness in the drink, and the strong coffee balances it. If you like a less sweet latte, use a 50 50 mix of eggnog and whole milk when warming, you keep the flavor with half the sugar.
Made this Eggnog Latte? Leave a comment and a star rating below, I would love to hear how your holiday coffee turned out!
If gingerbread is more your flavor, our gingerbread latte makes the syrup from scratch.
Start the morning with our apple cider mimosa before the lattes come out.
For the non coffee drinkers at the table, our bubbly Christmas mocktails keep the toast inclusive.
For the iced version of your fall coffee run, try my pumpkin cream cold brew.
Keep the holiday drinks flowing with my boozy hot chocolate.
My eggnog bread is the bake that pairs perfectly with this latte.
Eggnog Latte
Equipment
Ingredients
- 3/4 cup eggnog divided
- 1/2 cup strong coffee or 2 shots of espresso
- ground nutmeg to serve
Instructions
- Place eggnog into a small saucepot over medium heat. Whisk constantly so it doesn’t scorch on the bottom until it reaches 140-155°F and take off the heat.3/4 cup eggnog
- Pour coffee or espresso into a mug.1/2 cup strong coffee
- Add ½ cup of the warm eggnog, and stir gently.
- Froth the remaining eggnog and pour it on top.
- Sprinkle with ground nutmeg to serve and enjoy immediately.ground nutmeg to serve
Notes
- Temperature Matters: Pay close attention to the temp of the eggnog to avoid burning it.
- Fresh is Best: Use some freshly ground coffee for the best flavor.
- Stir Vigorously. When mixing, be kind to your latte! Stir it like you’re giving it a warm holiday hug.
- Get Frothy: For that coffee shop feel, make sure you froth your eggnog mixture well.
- Test the Eggnog: Some brands or homemade versions may be sweeter or spicier, so taste first.
- Here’s a great handheld frother- https://amzn.to/3PXkKsu
Nutrition
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