Oh my goodness folks!! This eggnog latte is going to knock your socks off. I am not promising any skinny or light latte here. No, this is a full fat, Christmas-grade eggnog latte. I might try making a lighter eggnog at some point but it really isn’t worth it. I’m not sacrificing flavor here.
You gotta do it right!
Eggnog is one of those drinks that doesn’t get a lot of love. It’s thick, it’s sweet, and at this time of the year there are a million other sweets to stuffing your stomach with.
I love me some eggnog, but it always seems too dense and too sweet. And this year, all the local grocery stores are charging $3.49 a quart!
What?? Did I miss something? Is there an eggnog shortage I didn’t know about? Because I don’t remember eggnog being this expensive!
So when I thought of the eggnog latte, I thought that I could make this recipe nice and easy.
It turns out that this recipe is better when you make the eggnog yourself!
Here’s the thing. If you make the eggnog yourself, you can make it a sweet, dense, or as spiced as you want it! The end product is so good that I couldn’t stop drinking it.
If you normally skip to the recipe, you should probably read this first.
This eggnog is made on the stove-top. Many bloggers I have read suggest using pasteurized eggs or eggs that were basically dropped out of the chicken the same day, but since this is getting heated there is really no reason to!
Heating your eggnog to 160⁰F should put you in the clear. I mean, this is the method that I used and I’m not sick. According to Webstaurant, heating eggs to 160⁰F ensures food safety.
The downside to heating this is that since we are working with high temps, you got to realize there is a lot at stake. Milk can curdle and burn. The eggs can curdle too.
The best thing you can do for you and your eggnog latte in this situation is watch closely and stir constantly, especially when you are tempering the eggs. Don’t worry about the technicalities of tempering right now. All you gotta know is that when the hot liquid hits the eggs, you better be whisking like the life of your eggnog latte depends on it.
Because it does. Unless you like little pieces of scrambled egg in your drinks.
No, I didn’t think so.
One last thing!
The way I get the eggnog latte so frothy is by finishing everything off with a hand blender. This is why it is so important to have the full fat; it is the best way to get that thick layer of eggnog latte flavored foam.
I chose the hand blender so I wouldn’t heat the liquid anymore (like a milk steamer would) and so I wouldn’t lose any of that delicious foam. If I wanted to. I could stick the hand blender right in the cup! And I did on one occasion, nothing broken. 🙂
So why don’t you give it a try? What do you think? Let me know in the comments below!
Goods you need
- 3 egg yolks
- 3 Tbsp. sugar
- 1 cup milk
- 1/2 cup heavy cream
- dash of salt
- 1/2 tsp. nutmeg
- 1/4 tsp. cinnamon
- 2 shots (30ml) espresso
- 1/2 tsp. pure vanilla extract
- 1/2 tsp tapioca starch (optional)
Let's get to it!
Whisk together egg yolks and sugar in a medium bowl. (You'll need the bigger bowl size later.)
In a medium sauce pot, put in your milk, cream, cinnamon, and nutmeg. Turn burner on to medium heat. Stir constantly. Take it off the heat when it begins to bubble a bit. Do not let this boil!
Begin tempering your eggs. With a large spoon or ladle, scoop out the milk mixture and slowly pour it into the egg mixture, whisking the eggs yolks vigorously. Repeat until all the milk is in the egg.
pour back into the pot and place the pot back on the heat. Heat the liquid to 160⁰F, stirring constantly. (a candy thermometer comes in handy for this). If you want your latte to be thicker, make a slurry with the starch in a small bowl with a little bit of the eggnog. whisk until smooth and then pour into the eggnog. continue to stir.
Once liquid reaches 160⁰F, take the pot off the heat. Add in espresso and vanilla and begin to mix with the hand blender until there is a thick layer of foam on the top. Pour into mugs and top with ground cinnamon. Serve immediately.
This recipe is easily doubled. multiply however many times you like!