eggnog latte in a mug topped with whipped cream and grated nutmeg
The espresso cuts through the sweetness and makes the eggnog taste less heavy.

An eggnog latte is espresso mixed with steamed eggnog, topped with foam and a dusting of nutmeg. It tastes like the holidays in a mug: creamy, spiced, and rich without being heavy. You can make one at home in under ten minutes with store-bought eggnog and a shot of strong coffee.

The homemade version lets you control the sweetness, the coffee strength, and the ratio of eggnog to espresso. The drink works hot or iced, spiked or not, and costs a fraction of what a coffee shop charges.

What Makes an Eggnog Latte Different From Regular Lattes

ingredients for eggnog latte including carton of eggnog, espresso in a small pitcher, whipped cream, and whole nutmeg
Store-bought eggnog is already sweetened and spiced, so you don't need syrup.

A standard latte is espresso and steamed milk. An eggnog latte swaps some or all of the milk for eggnog, which is thicker, sweeter, and already spiced with nutmeg, cinnamon, and vanilla. That means you don’t need added syrup, and the drink tastes like dessert without any extra steps.

Eggnog froths differently than milk because it contains more fat and sugar. It heats faster and can curdle if you boil it, so you warm it gently and pull it off the heat as soon as steam rises. The foam is denser and creamier than milk foam, and it holds its shape longer on top of the drink.

The espresso cuts through the sweetness. Without it, eggnog on its own can taste cloying. A shot or two of strong coffee adds bitterness and depth, and the contrast makes both parts taste better.

Ingredients

steamed eggnog being poured into a mug of espresso
Pull the eggnog off the heat as soon as steam rises to keep it from curdling.
  • 1 cup eggnog
  • ½ cup espresso (substitute strong coffee if espresso isn’t available)
  • Whipped cream (for garnish, optional)
  • Freshly grated nutmeg (for garnish, optional)

Instructions

two eggnog lattes in mugs on a table, each topped with whipped cream and nutmeg
A double batch takes the same ten minutes and works for a holiday brunch.
  1. Pour the eggnog into a small saucepan and warm it over medium heat. Don’t let it boil.
  2. While that’s heating, make the espresso and pour it into your serving mug.
  3. When the eggnog starts to steam and tiny bubbles appear around the edges, turn off the heat. Whisk it until it gets frothy, then pour it over the espresso. Give it a gentle stir to bring everything together. If you like, add a dollop of whipped cream and a sprinkle of nutmeg on top. Enjoy!
  4. Make the espresso and let it sit for a few minutes to cool down.
  5. Fill a large glass with ice and pour in the espresso.
  6. Pour the eggnog into a large measuring cup and whisk it until it turns frothy. Or if you prefer, pour the eggnog into a mason jar, screw the lid on tight, and shake it until the froth forms.
  7. Pour the frothy eggnog into the glass with the espresso and give it a gentle stir to combine. Enjoy!

How to Make an Iced Eggnog Latte

Brew the espresso and let it cool for a few minutes so it doesn’t melt the ice immediately. Fill a tall glass with ice, pour the espresso over it, then whisk or shake cold eggnog until frothy and pour it over the iced espresso. If you use homemade eggnog for the iced version, use a cooked recipe or pasteurized eggs.

What Equipment You Actually Need

If you have an espresso machine with a steam wand, you can heat and froth the eggnog the same way you would steam milk. Aim for 145 to 160 degrees F, and stop before it boils. The steam wand gives you the thickest, most stable foam.

Without a steam wand, a small saucepan and a whisk work fine. Heat the eggnog on the stove, pull it off just as it steams, and whisk it by hand for 15 seconds. You’ll get decent foam, though it won’t be as thick or long-lasting as machine-frothed eggnog.

A handheld milk frother is the middle option. Heat the eggnog in the microwave or on the stove, then froth it with the wand for 20 to 30 seconds. The foam is lighter than what a steam wand produces but better than whisking alone.

Choosing the Right Eggnog and Coffee

IngredientWhat to Look ForWhy It Matters
Store-bought eggnogConsistent thickness, already sweetened and spicedPractical and widely available during holidays. Brands vary in sugar level, so taste yours first. If it’s very sweet, use less or add a splash of milk.
Homemade eggnogThinner and less sweet than carton versionsMay need a teaspoon of sugar or vanilla syrup added to the espresso. Cooked eggnog froths better than raw because heating changes the protein structure.
CoffeeMedium or dark roast with enough bodyLight roasts can taste sour or thin next to all that cream and sugar. If brewing instead of pulling espresso, make it twice as strong: use half the water for the same amount of grounds.

Common Problems and How to Fix Them

  • Eggnog curdles or separates. You boiled it. Eggnog contains eggs and dairy, and both break when they get too hot. Heat it gently and pull it off the stove the moment you see steam.
  • Foam disappears immediately. The eggnog wasn’t hot enough, or you didn’t whisk it long enough. Foam forms when you incorporate air into hot liquid. Whisk for at least 15 seconds, and make sure the surface is covered with small bubbles before you pour.
  • Drink is too sweet. Eggnog is already sweetened, and some brands are sweeter than others. Cut it with a quarter cup of milk, or use a double shot of espresso to add more bitterness.
  • Coffee tastes weak. You didn’t use enough coffee or the brew wasn’t strong enough. Use at least half a cup of espresso or very strong coffee per cup of eggnog, and make sure the coffee is fresh and hot when you combine them.

Make-Ahead and Batch Instructions

You can’t make the full latte ahead because the foam collapses and the espresso gets bitter as it sits. But you can prep the eggnog in a larger batch and heat individual servings as you need them. Measure out one cup of eggnog per serving into jars or containers, and store them in the fridge for up to a week.

For a crowd, heat the eggnog in a larger saucepan on the stove. Use one cup of eggnog per person, and pull the pan off the heat as soon as steam rises. Froth the whole batch with an immersion blender or a large whisk, then pour it into individual mugs over freshly brewed espresso.

If you’re making iced eggnog lattes for a group, whisk or shake the cold eggnog in a large pitcher until it’s frothy, then pour it over ice and espresso in each glass. Cold eggnog holds up better than hot when it sits.

Spiked Eggnog Latte Variations

Add dark rum, bourbon, or whiskey to the mug before you pour in the espresso. The alcohol warms the drink and adds a deeper, slightly smoky flavor that pairs well with the nutmeg and coffee. Rum is the traditional choice and tastes the most like classic spiked eggnog.

If you’re making an iced version, add the alcohol to the glass with the espresso before you pour in the cold eggnog. Stir it well so the alcohol doesn’t pool at the bottom. The drink will be stronger and less sweet than the hot version because the ice dilutes it as it melts.

For a lighter option, use less alcohol, or add a splash of coffee liqueur like Kahlúa. The coffee liqueur is sweeter and less boozy, and it reinforces the coffee flavor without overpowering the eggnog.

Frequently Asked Questions

Can you make an eggnog latte without an espresso machine?

Yes. Brew very strong coffee using half the water you normally would, or use a Moka pot, AeroPress, or French press with a longer steep time. The coffee needs to be strong enough to cut through the eggnog’s sweetness and thickness.

Do you need to froth the eggnog?

No, but frothing makes the drink lighter and gives it the creamy foam layer you expect from a latte. If you skip frothing, the eggnog will sink to the bottom and the drink will taste heavier.

Can you use dairy-free eggnog?

Yes. Almond, oat, and coconut-based eggnogs all work, though they froth differently than dairy versions. Oat-based eggnog froths the best because it has more protein and fat. Heat them the same way you would dairy eggnog, and don’t let them boil.

How long does eggnog last once you open it?

Store-bought eggnog lasts five to seven days in the fridge after opening, as long as you keep it sealed. Check the carton for the use-by date. Homemade eggnog made with raw eggs lasts two to three days.

Can you reheat an eggnog latte?

You can reheat the eggnog itself, but don’t reheat the full latte once the espresso is in it. The coffee will taste burnt and bitter. If the drink cools down before you finish it, microwave just the eggnog portion for 20 to 30 seconds, whisk it again, and pour it over fresh espresso.

What’s the difference between an eggnog latte and eggnog with coffee?

An eggnog latte is espresso with steamed, frothed eggnog, so the coffee is the base and the eggnog is the milk substitute. Eggnog with coffee is usually a mug of eggnog with a shot of coffee stirred in, so the eggnog is the base.