Easy Homemade Egg Nog Latte Recipe (with Homemade Egg Nog)
From the blogger: "Is the holiday season just not complete without an egg nog latte? I get it – I feel the same way! For many years I bought them at Starbucks or other coffee shops. Then I started buying high quality egg nog from my local dairy and making them at home using my favorite espresso. Now? I make egg nog at home from scratch and combine it with delicious Savorista espresso made with my Breville espresso machine. It’s so good, I don’t think I’ll ever buy another one again! For me, it’s homemade all the way now. You’ll never buy an egg nog latte again after making it at home from scratch! It’s super easy and only takes about 10 minutes. Delicious! You can also use this recipe to make plain homemade egg nog or spiked egg nog in a flash. "
Yields4 servings
Preparation Time10 min
Chilling Time12 hr
Ingredients
- 2 cup milk
- 1 cup half and half
- 6 egg yolks
- 1 cup sugar
- 1 vanilla bean
- 1 teaspoon nutmeg
- pinch of salt
- espresso, rum, whisky or bourbon (optional)
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Pour milk and half and half into a saucepan and warm over medium heat.
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Separate egg whites and yolks (you don't need the whites for this recipe). Add yolks to a medium sized mixing bowl. Add sugar and whisk until pale.
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Using a paring knife, slice open a vanilla bean lengthwise and scrape out the caviar. Set caviar aside.
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When the milk mixture is hot, use a small ladle to transfer some hot milk to the bowl with the egg yolks. Immediately whisk the hot milk into the egg yolks. Repeat this process until half of the milk has been combined with the eggs. Then pour the rest of the hot milk into the egg yolks and whisk until combined.
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Pour the egg nog back into the saucepan and heat over medium heat to 160F/71C. Take off the heat, add the vanilla bean caviar and nutmeg, then whisk until combined.
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If you're making egg nog lattes, pour the hot egg nog into mugs and add espresso. Top with a sprinkle of nutmeg (optional).
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If you're drinking the eggnog later, let the it cool to room temperature. Then transfer the egg nog to a bowl or jar, cover, and place in the fridge to cool for several hours or overnight. The eggnog will thicken as it cools.
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Once chilled, pour eggnog into glasses. Add rum, whisky or bourbon to taste (optional). Top with a sprinkle of nutmeg.