Eggnog Latte Recipe

An eggnog latte is espresso topped with steamed eggnog (usually cut with a little milk) and finished with a dusting of nutmeg. To make one at home, pull two shots of espresso, steam about 6 oz of eggnog mixed with 2 oz of milk to 150°F, pour it over the coffee and grate nutmeg on top. It takes about five minutes and tastes like the holidays in a mug.

Below you will find the full recipe, a no-machine method, iced and lighter variations, and an important note on choosing a safe eggnog.

Eggnog Latte Ingredients

This makes one 10 to 12 oz (300–350 ml) latte.

• 2 shots espresso (2 oz / 60 ml), or 4 oz (120 ml) very strong brewed coffee
• 6 oz (180 ml) store-bought pasteurized eggnog or cooked homemade eggnog
• 2 oz (60 ml) whole milk
• Pinch of freshly grated nutmeg
• Optional: pinch of cinnamon, ½ tsp (2.5 ml) vanilla extract, whipped cream

Why cut the eggnog with milk? Straight eggnog is thick and very sweet. A little milk helps it foam, keeps it from scorching and lets the coffee shine through. If you love a richer drink, go up to all eggnog.

For the coffee, choose something bold enough to stand up to the cream and spice. A dark espresso roast like the 6 Bean Blend or the festive Holiday Blend works beautifully.

How to Make an Eggnog Latte (Step by Step)

1. Brew the espresso. Pull a double shot into a warmed mug. New to espresso? Our guide on how to make espresso at home covers grind, dose and timing.
2. Combine eggnog and milk. Pour both into a cold steaming pitcher. Start with a cold pitcher and cold eggnog to give yourself more time to build foam.
3. Steam gently. Aerate briefly at the start, then sink the wand to swirl the liquid. Stop at about 150°F (65°C), when the pitcher is too hot to hold comfortably for more than a second or two. Eggnog contains sugar and egg, so it can scorch or thicken if you push it much hotter.
4. Pour. Tap and swirl the pitcher, then pour the steamed eggnog over the espresso.
5. Garnish. Grate fresh nutmeg over the top. Add a pinch of cinnamon or a cloud of whipped cream if you like.

Without an Espresso Machine

Brew 4 oz (120 ml) of strong coffee in a moka pot, French press or AeroPress. Warm the eggnog and milk in a small saucepan over medium-low heat, stirring constantly, until steaming but not simmering. Froth with a handheld frother or pump in a French press for 15 to 20 seconds, then pour over the coffee.

Eggnog Safety: A Note on Raw Eggs

Traditional eggnog is made with eggs, and raw, unpasteurized eggs can carry Salmonella. Steaming a latte to drinking temperature is not a reliable way to make a raw-egg eggnog safe. Follow these guidelines:

• Store-bought eggnog in the dairy case is typically pasteurized. Check the label to be sure.
• Homemade eggnog should use a cooked egg base: heat the eggs with the milk and sugar gently, stirring constantly, until the mixture reaches 160°F (71°C) on a thermometer, then chill it. US food safety agencies recommend cooking the base even when you use pasteurized eggs.
• Egg-free options such as many plant-based “nogs” avoid the issue entirely.
• Keep eggnog refrigerated and use it by the date on the carton or within a few days for homemade.

For more detail, see the egg safety advice from the U.S. Food and Drug Administration. People who are pregnant, older adults, young children and anyone with a weakened immune system should be especially careful with raw or undercooked eggs.

Eggnog Latte Variations

Iced Eggnog Latte

Fill a glass with ice, add 2 shots of espresso, then pour in 6 oz (180 ml) of cold eggnog and 2 oz (60 ml) of milk. Stir and top with nutmeg. Our iced latte recipe has more tips on keeping it from getting watery.

Eggnog Cold Foam

Froth 3 tbsp (45 ml) of cold eggnog with 2 tbsp (30 ml) of heavy cream until thick. Spoon it over iced coffee or cold brew for a lighter take.

Lighter Eggnog Latte

Use 3 oz (90 ml) eggnog and 5 oz (150 ml) milk. You keep the holiday flavor with less sweetness and richness.

Spiced or Flavored

Brew the coffee base with French Vanilla or Cinnabun flavored coffee for extra warmth, or add a pinch of cardamom with the nutmeg.

Spiked Eggnog Latte (21+)

Add 1 oz (30 ml) of dark rum, brandy or bourbon to the finished latte. This version is for adults of legal drinking age only (21+ in the US). Please enjoy responsibly.

Dairy-Free

Use a plant-based nog with oat milk. Oat milk steams well and gives a creamy texture.

Eggnog Latte at a Glance

Tips for the Best Eggnog Latte

• Grate nutmeg fresh. Whole nutmeg on a microplane smells far brighter than pre-ground.
• Do not overheat. Above roughly 160°F (71°C) the eggnog can taste cooked and the foam collapses.
• Skip extra sugar. Eggnog is already sweet; taste before adding syrup.
• Use fresh coffee. Freshly roasted beans give a sweeter, more aromatic shot. Learn why in fresh roasted vs supermarket coffee.

Eggnog Latte FAQ

What is in an eggnog latte?

An eggnog latte is made with espresso and steamed eggnog, often mixed with some milk, and topped with nutmeg. Eggnog brings cream, sugar, egg and spice, so the drink tastes like a holiday custard with coffee.

Can you steam eggnog?

Yes. Steam it gently and stop around 150°F (65°C). Mixing it with a little milk helps it foam and keeps it from scorching.

Is it safe to heat store-bought eggnog?

Store-bought eggnog is typically pasteurized, so heating it for a latte is fine. Check the label, keep it refrigerated and use it before the date on the carton.

Can I make an eggnog latte with decaf?

Absolutely. Use a decaf espresso so you can enjoy one after dinner. The eggnog and nutmeg carry most of the flavor.

Your New Holiday Ritual

An eggnog latte is one of the easiest holiday drinks to master: strong espresso, gently steamed pasteurized eggnog and a little fresh nutmeg. Brew it with Feel Espresso’s Holiday Blend for a festive cup, or choose our Decaf Espresso for an evening treat by the tree.