An eggnog latte is warm, frothed eggnog poured over espresso (about 1 cup eggnog to 1/2 cup espresso), then topped with whipped cream and nutmeg. It works hot or iced, and it tastes like the holidays in a mug: creamy and spiced, but not heavy. You can make one at home in under ten minutes with store-bought eggnog and a shot of strong coffee.
Making it yourself means you pick the sweetness, the coffee strength, and how much eggnog goes in. Spike it or leave it plain. It costs a fraction of what a coffee shop charges.
What Makes an Eggnog Latte Different From Regular Lattes
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. You don’t need syrup, and the drink tastes like dessert with no extra work.
Eggnog has more fat and sugar than milk, so it froths differently. It heats faster and curdles if it boils, so warm it gently and pull it off the heat as soon as steam rises. The foam comes out denser and creamier than milk foam, and it holds its shape longer.
The espresso cuts the sweetness. Eggnog on its own can get cloying, and a shot or two of strong coffee adds the bitterness and depth it needs.
Ingredients
- 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
- Warm the eggnog in a small saucepan over medium heat, keeping it below a boil.
- While it heats, make the espresso and put it in your mug.
- Once the eggnog steams and tiny bubbles show at the edges, take it off the heat and whisk until frothy. Pour it over the espresso and stir gently. Top with whipped cream and a little nutmeg if you like.
- For the iced version, make the espresso and let it cool for a few minutes.
- Fill a large glass with ice and pour the espresso over it.
- Whisk cold eggnog in a large measuring cup until frothy, or shake it hard in a sealed mason jar.
- Pour the frothy eggnog into the glass and stir gently.
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 right away. Fill a tall glass with ice and pour the espresso over it. Whisk or shake cold eggnog until frothy, then pour it over the iced espresso. If you use homemade eggnog for the iced version, make a cooked recipe or use pasteurized eggs.
What Equipment You Actually Need
If your espresso machine has a steam wand, heat and froth the eggnog the 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.
No 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 by hand for 15 seconds. The foam is decent, just not as thick or long-lasting as machine-frothed.
A handheld milk frother sits in the middle. Heat the eggnog in the microwave or on the stove, then froth it for 20 to 30 seconds. The foam is lighter than a steam wand makes, but better than whisking alone.
Choosing the Right Eggnog and Coffee
| Ingredient | What to Look For | Why It Matters |
|---|---|---|
| Store-bought eggnog | Consistent thickness, already sweetened and spiced | Easy to find during the holidays. Brands vary in sugar, so taste yours first. If it’s very sweet, use less or add a splash of milk. |
| Homemade eggnog | Thinner and less sweet than carton versions | May need a teaspoon of sugar or vanilla syrup in the espresso. Cooked eggnog froths better than raw because heat changes the proteins. |
| Coffee | Medium or dark roast with enough body | Light roasts taste sour or thin next to all that cream and sugar. If you’re brewing instead of pulling espresso, make it twice as strong by using half the water for the same grounds. |
Common Problems and How to Fix Them
- Eggnog curdles or separates. You boiled it. Eggs and dairy 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 long enough. Foam forms when air gets whipped into hot liquid. Whisk for at least 15 seconds and wait until small bubbles cover the surface before you pour.
- Drink is too sweet. Eggnog is already sweetened, and some brands go heavier than others. Cut it with a quarter cup of milk, or use a double shot of espresso for more bitterness.
- Coffee tastes weak. The coffee wasn’t strong enough, or there wasn’t enough of it. Use at least half a cup of espresso or very strong coffee per cup of eggnog, and combine them while the coffee is fresh and hot.
Make-Ahead and Batch Instructions
You can’t make the full latte ahead, because the foam collapses and the espresso turns bitter as it sits. You can portion the eggnog, though, and heat a serving whenever you like. Measure one cup of eggnog per serving into jars and keep them in the fridge for up to a week.
For a crowd, heat the eggnog in a bigger saucepan, one cup per person, and pull it off the heat as soon as steam rises. Froth the whole batch with an immersion blender or a large whisk, then pour it into mugs over freshly brewed espresso.
For iced lattes for a group, whisk or shake the cold eggnog in a large pitcher until 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. It warms the drink and adds a deeper, slightly smoky flavor that goes well with nutmeg and coffee. Rum is the traditional choice and tastes most like classic spiked eggnog .
For the iced version, add the alcohol to the glass with the espresso before the cold eggnog goes in, and stir well so it doesn’t pool at the bottom. Melting ice dilutes the drink, so it comes out less sweet than the hot version.
For a lighter drink, use less alcohol or add a splash of coffee liqueur like Kahlúa. It’s sweeter and less boozy, and it backs up the coffee flavor without taking over the eggnog.
Frequently Asked Questions
Can you make an eggnog latte without an espresso machine?
Yes. Brew very strong coffee with half the water you normally use, or use a Moka pot, AeroPress, or French press with a longer steep. It has 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. Skip it and the eggnog sinks to the bottom and the drink tastes heavier.
Can you use dairy-free eggnog?
Yes. Almond, oat, and coconut eggnogs all work, though they froth differently than dairy. Oat froths best because it has more protein and fat. Heat them the 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 once opened, 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, but not the full latte once the espresso is in it, because the coffee turns burnt and bitter. If your drink cools off, microwave just the eggnog 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 coffee is the base and eggnog stands in for the milk. Eggnog with coffee is usually a mug of eggnog with a shot of coffee stirred in, so eggnog is the base.
