You’ll never want to buy an egg nog latte again after making it at home from scratch. This easy recipe takes about 10 minutes to prepare and yields a rich, creamy egg nog you can enjoy plain, spike with rum or whiskey, or combine with espresso for a cozy latte.
If the holidays aren’t complete without an egg nog latte, you’re not alone. For years I picked them up from coffee shops, but after switching to high-quality egg nog and making my own espresso at home, I prefer the homemade version.
Today I make egg nog from scratch and pair it with my favorite espresso. The result is so satisfying and fresh that store-bought lattes are a thing of the past for me.
Homemade Egg Nog Latte FAQ
What do you need to make an egg nog latte at home?
Just egg nog and espresso. Use store-bought egg nog or make it from scratch using the recipe below. If you don’t have an espresso machine, strong brewed coffee works well too.
What kind of espresso should I use?
Use whatever espresso you enjoy. I often choose decaf for afternoon lattes. Choose a roast and blend you like—both regular and decaf options make a great latte.
Can I use coffee instead of espresso?
Yes. Strong brewed coffee is a fine substitute if you don’t have an espresso machine.
Can I just make the homemade egg nog in this recipe?
Absolutely. This recipe makes a versatile egg nog you can serve plain, spike with rum, whisky, or bourbon, or use for lattes. It stores well in the fridge and thickens as it chills.
What You Need to Make a Homemade Egg Nog Latte
Egg Nog Ingredients
- Egg yolks
Tip: save the egg whites for a pavlova, meringues, or another dessert. - Sugar
White or cane sugar both work well. - Vanilla bean
Vanilla bean gives the best flavor; vanilla extract or vanilla sugar are acceptable substitutes. - Milk
2% is fine; use whole milk for a richer result. - Half-and-half
Heavy cream can be used for an even creamier texture. - Nutmeg
Freshly grated nutmeg is ideal, but ground nutmeg works too. - Pinch of salt
- Espresso or strong coffee
- Whipped cream (optional topping)
Equipment
- Saucepan
- Medium mixing bowl
- Whisk
- Microplane (for fresh nutmeg, optional)
- Bowl and ladle or a jar with lid for storing
- Coffee cup
Homemade Egg Nog
You’ll never want to buy egg nog again after making it at home.
10 minutes
12 hours
12 hours 10 minutes
Ingredients
- 2 cups [450ml] milk
- 1 cup [227ml] half and half
- 6 egg yolks
- 1/2 cup [100g] sugar
- 1 vanilla bean
- 1/2 tsp nutmeg
- Pinch of salt
- Espresso, rum, whisky or bourbon (optional)
Instructions
- Pour the milk and half-and-half into a saucepan and warm over medium heat until hot but not boiling.
- Separate the egg whites from the yolks (you won’t need the whites for this recipe). Place the yolks in a medium mixing bowl, add the sugar, and whisk until the mixture is pale and slightly thickened.
- Use a paring knife to split the vanilla bean lengthwise and scrape out the seeds. Set the seeds aside.
- Temper the eggs by ladling a small amount of the hot milk into the yolk mixture while whisking constantly. Repeat until about half the milk has been incorporated. Then pour the remaining hot milk into the yolks and whisk to combine.
- Return the combined mixture to the saucepan and heat over medium, stirring, until it reaches 160°F (71°C) or coats the back of a spoon. Remove from heat, stir in the vanilla bean seeds and nutmeg, and whisk to combine.
- If you’re making egg nog lattes, pour the hot egg nog into mugs and add a shot of espresso or strong coffee. Top with whipped cream and a sprinkle of nutmeg if desired.
- To store and serve later, let the egg nog cool to room temperature, then transfer it to a jar or covered container and chill in the refrigerator for several hours or overnight. The mixture will thicken as it cools.
- When ready to serve chilled, pour egg nog into glasses and add rum, whisky, or bourbon to taste if you like. Finish with a dusting of nutmeg.