Eggnog LatteAngie McGowan
The other morning I went to make a latte for myself and, as I reached for the milk, cream, or whatever I could find in the fridge … I (tragically) came up empty-handed. All I spotted was a bottle of eggnog. The good kind, with alcohol.
It was a Saturday, and usually I’ll have a mimosa on the weekend with brunch anyway, so I rationalized away the “it’s not even 12 o’clock” rule. I made my latte with just espresso and eggnog and it was good, but a little strong (both alcohol- and caffeine-wise.) But the next day I cut the eggnog with some milk, and it was sheer perfection.
This recipe is very close to the Starbucks one, though I wouldn’t call it a straight-up copycat recipe because I think it’s better (but that’s my opinion.) Keep in mind, the quality of the eggnog is really going to effect the final outcome of this recipe. A rich homemade eggnog would make it glorious, for instance. I used Evan Williams, a pre-made but good quality alcoholic eggnog in mine. Try your own variation and let me know what you think:
- 2 shots espresso, or strong coffee
- 1/2 cup milk
- 1/2 cup eggnog (I used Evan Williams, an eggnog with alcohol, but you can use whichever alcoholic or non-alcoholic brand you prefer)
- whipped cream if desired
- freshly grated nutmeg if desired
- Brew coffee.
- Add milk and eggnog to a cup to steam either with espresso machine, in a saucepan to heat on the stove-top, or in a coffee mug in the microwave.
- Add espresso, milk, and eggnog to a coffee mug.
- Top with whipped cream if desired and garnish with freshly grated nutmeg.