Spiked Eggnog Latte
This Spiked Eggnog Latte is a delightful holiday treat with espresso, eggnog, and a touch of spirits. Perfect for your festive cravings!
Servings: 1 drink
Equipment
Ingredients
- ½ cup eggnog
- 2 shots espresso 2 oz (or very strong coffee)
- rum, bourbon, or brandy
- whipped cream
- ground cinnamon or ground nutmeg to serve
Instructions
- Heat the eggnog with a milk steamer to 140°F. (Alternatively, you can also use the microwave or a small saucepan.)
- Pour the eggnog into a cup and froth with milk frother until foamy and thick.
- Add the espresso to the cup slowly.
- Add your choice of alcohol to the cup.
- Top with whipped cream and sprinkle with cinnamon or nutmeg, if desired.
- Serve immediately.
Notes
- No thermometer? No problem. You want to heat the eggnog to just before it bubbles or boils.
- This recipe easily doubles, triples, etc.
- For a Spiked Pumpkin Eggnog Latte, add 2-3 tablespoons of pumpkin puree (canned pumpkin) to the eggnog and espresso mixture.
- Occasionally, I love to add flavored syrups (such as Jordan’s Skinny Syrups, Torani, etc) to my latte for extra flavor.
Try it, ICED! 🧊❄️
You can make an iced version of this latte by following a few modifications:- Instead of heating the eggnog, use chilled eggnog.
- Brew a strong cup of coffee or espresso and let it cool to room temperature.
- Fill a glass with ice cubes.
- Pour the cooled coffee or espresso over the ice.
- Add the chilled eggnog and alcohol of choice to the glass.
- Stir gently to combine.
- If desired, top with whipped cream and add a sprinkle of ground nutmeg on top for extra flavor.
- Enjoy your iced Spiked Eggnog Latte!
Nutrition
Serving: 1drink | Calories: 117kcal | Carbohydrates: 11g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 75mg | Sodium: 77mg | Potassium: 279mg | Sugar: 10g | Vitamin A: 262IU | Vitamin C: 2mg | Calcium: 166mg | Iron: 0.3mg
