Eggnog Latte Recipe: Creamy, Easy and Never Curdled
An eggnog latte is 2 shots of espresso, 1/2 cup of eggnog and 1/2 cup of milk, steamed together and finished with a pinch of nutmeg. This eggnog latte recipe uses store-bought pasteurized eggnog, takes about 5 minutes, and works with or without an espresso machine.
The only tricky part is the heat. Eggnog is thicker and sweeter than milk, so it scorches and curdles if you push it too far. Below you will find exact amounts, the temperature to stop at, an iced version, a dairy-free version and make-ahead notes for holiday mornings.
What You’ll Need
Milk frothing thermometer – tells you when to stop before the eggnog curdles
Milk frothing pitcher – room for the eggnog to stretch and an easy pour
Handheld milk frother – makes foam without a steam wand
Whole nutmeg – freshly grated smells far stronger than pre-ground
Nutmeg grater – a few strokes over the mug is all it takes
Small saucepan – for heating eggnog gently on the stove
Homemade Eggnog Latte Ingredients
This makes one 12 ounce latte.
- 2 shots espresso (2 ounces), or 1/3 cup very strong coffee
- 1/2 cup (4 ounces) store-bought pasteurized eggnog, cold
- 1/2 cup (4 ounces) milk, whole or 2%
- 1 pinch ground or freshly grated nutmeg
- Optional: 1/4 teaspoon vanilla extract, whipped cream and a pinch of cinnamon
You do not need added sugar. Eggnog is already sweet, and cutting it half and half with milk keeps the drink from tasting heavy. It also foams better and is less likely to scorch than straight eggnog.
Why Store-Bought Pasteurized Eggnog?
Use eggnog from the refrigerated case that says pasteurized on the carton. A latte is only warmed to drinking temperature, which is not hot enough to cook raw eggs, so eggnog made at home with raw eggs is not a good fit for this recipe. Keep the carton in the fridge and use it by the date printed on it.
How to Make an Eggnog Latte With an Espresso Machine
- Pour 1/2 cup of cold eggnog and 1/2 cup of cold milk into a frothing pitcher and stir. Add the vanilla now if you are using it.
- Pull 2 shots of espresso into a warm 12 ounce mug.
- Purge the steam wand, then place the tip just under the surface. Let in air for only 2 to 3 seconds. Eggnog foams fast.
- Lower the tip and keep the liquid spinning until it reaches 140 degrees F. Stop there, and do not go past 150 degrees F.
- Tap the pitcher on the counter, swirl it, and pour over the espresso.
- Grate or sprinkle nutmeg on top. Wipe and purge the steam wand right away, because eggnog dries on sticky.
Eggnog Latte Without an Espresso Machine
Strong coffee and a saucepan do the job.
- Brew 1/3 cup of strong coffee. A stovetop moka pot gets closest to espresso. With a drip maker or French press, use about double your usual amount of grounds for the same water.
- Pour the coffee into a warm mug.
- Add 1/2 cup of eggnog and 1/2 cup of milk to a small saucepan over medium-low heat.
- Stir constantly with a silicone spatula, scraping the bottom, until it steams and reaches 140 degrees F. This takes about 3 to 4 minutes. Do not let it simmer.
- Take the pan off the heat and froth with a handheld frother for 15 to 20 seconds.
- Pour over the coffee and top with nutmeg.
Using the microwave instead? Heat the eggnog and milk in a large mug at half power in 30 second bursts, stirring between each one. If you want thicker foam, see our guide to the best milk frothers for home baristas.
How to Steam Eggnog Without Scorching or Curdling
- Start cold. Cold eggnog straight from the fridge gives you more time before it gets too hot.
- Cut it with milk. Half eggnog and half milk is thinner, so it moves in the pitcher or pan and does not stick as easily.
- Stop at 140 degrees F. Eggnog contains egg, and the egg starts to thicken and turn grainy as the temperature climbs. Regular milk can go hotter. Eggnog should not.
- Keep it moving. On the stove, stir the whole time. Sugar and egg settle on the bottom of the pan and that is where scorching starts.
- Never reheat it twice. Eggnog that has been heated, cooled and heated again is much more likely to separate.
Eggnog Latte Variations
Iced Eggnog Latte
No heating needed, so this is the easiest version. Fill a 16 ounce glass with ice. Add 1/2 cup of cold eggnog and 1/4 cup of cold milk and stir. Pour 2 shots of espresso or 1/3 cup of strong coffee over the top, then finish with nutmeg. Let hot coffee cool for a minute first so it melts less ice.
Dairy-Free Eggnog Latte
Use 1 cup of a plant-based holiday nog made from almond, oat or coconut milk, and skip the extra milk because these are thinner than dairy eggnog. Heat it gently to 130 to 140 degrees F and froth. Check the carton if you need the drink to be egg-free as well, since recipes vary. If the result tastes thin, a splash of barista-style oat milk adds body and foam.
Decaf or Kid-Friendly Eggnog Steamer
Swap in decaf espresso, or leave the coffee out. For a steamer, warm 1/2 cup of eggnog with 1/2 cup of milk until just warm, froth, and top with nutmeg.
Can You Make an Eggnog Latte Ahead of Time?
You can prep the base, but steam each drink fresh. Stir equal parts eggnog and milk in a clean jar, add vanilla if you like, seal it and keep it in the fridge for up to 2 days, or until the date on either carton, whichever comes first. Shake before pouring.
For a group, heat up to 4 servings at once in a saucepan (2 cups of eggnog and 2 cups of milk) and ladle it over the coffee in each mug. Do not hold warm eggnog on the stove or in a carafe, and do not leave the carton out on the counter during brunch. Pour what you need and put it back in the fridge.
Eggnog Latte
Ingredients
Method
- Pour 1/2 cup of cold eggnog and 1/2 cup of cold milk into a frothing pitcher and stir. Add the vanilla now if you are using it.
- Pull 2 shots of espresso into a warm 12 ounce mug.
- Purge the steam wand, then place the tip just under the surface. Let in air for only 2 to 3 seconds. Eggnog foams fast.
- Lower the tip and keep the liquid spinning until it reaches 140 degrees F. Stop there, and do not go past 150 degrees F.
- Tap the pitcher on the counter, swirl it, and pour over the espresso.
- Grate or sprinkle nutmeg on top. Wipe and purge the steam wand right away, because eggnog dries on sticky.
Marcus’s Pro Tips
- Add less air than you would for milk. Eggnog is thick already. Two or three seconds of stretching gives you a silky top instead of stiff foam.
- Pick a bolder coffee. A medium-dark or dark roast stands up to the sweetness. Light roasts tend to disappear behind the eggnog.
- Grate the nutmeg last. It loses its aroma quickly, so grate it over the finished drink, not into the pitcher.
- Use a bigger pitcher. Fill it no more than one third full. Eggnog expands more than you expect.
Which Eggnog Latte Method Should You Use?
| Method | Coffee base | How you heat the eggnog | Best for |
|---|---|---|---|
| Espresso machine | 2 shots espresso | Steam wand to 140 degrees F | Closest to coffee-shop style |
| Moka pot | 1/3 cup moka coffee | Saucepan, then handheld frother | Bold flavor, little equipment |
| Strong brewed coffee | 1/3 cup double-strength | Saucepan or microwave at half power | Using what you already own |
| Iced | Either one | No heating | The easiest, no curdling risk |
Serving these on Christmas morning? A set of glass latte mugs shows off the creamy color, and a small spice shaker lets everyone add their own cinnamon.
Frequently Asked Questions
Why did my eggnog curdle when I steamed it?
It got too hot. The egg in eggnog thickens and turns grainy well before milk would, so stop at 140 degrees F and never let it simmer. Heating the same eggnog twice also makes it separate.
Can I use only eggnog and no milk?
Yes, use 1 cup of eggnog for a richer, sweeter latte. It is thicker, so it scorches more easily and makes less foam. Keep the heat low and stir or swirl the whole time.
Do I need to add sugar or syrup to an eggnog latte?
Usually not, because eggnog is already sweetened. Taste it first. If you want it sweeter, stir 1 teaspoon of sugar or vanilla syrup into the hot espresso before adding the eggnog.
Can I use homemade eggnog?
Only if it was fully cooked on the stove as a custard and then chilled. Eggnog made with raw eggs should not be used here, because the latte is only warmed, not cooked. Store-bought pasteurized eggnog is the simplest choice.
That is all it takes to make an eggnog latte at home: good coffee, cold eggnog and a gentle hand with the heat. For more holiday drinks, try our gingerbread latte recipe, peppermint mocha recipe and pumpkin spice latte recipe.
Marcus Webb writes about home coffee for BrewElevate. He researches and compares brewing gear, beans and recipes so home brewers can make a better cup without overspending. His rule: if he wouldn’t be comfortable buying it himself, it doesn’t make the list.
