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Are you searching for a way to spice up your holiday drinks? I firmly believe that no holiday season is complete without homemade eggnog, which is why I’m excited to share my recipe for this creamy and delicious coffee.

From simple yet precise measurement instructions to easy-to-follow steps even novice cooks can do confidently, it’s all here.

If you were not an eggnog fan before, this recipe will change your mind. So grab a whisk (and maybe some whisky), and let’s get started with fully homemade eggnog coffee recipe.

What is Eggnog Coffee?

Eggnog coffee is eggnog mixed with espresso, and sometimes topped with whipped cream, ground nutmeg, or cinnamon. While the eggnog latte was only created by Starbucks’ Dave Olsen in 1986, eggnog itself has been around much longer. The tradition of drinking an alcoholic blend of beaten eggs mixed with milk or cream dates back to 13th century England where it was primarily used as a medicinal tonic against a sore throat and hoarseness.

While it has evolved over time, the exquisite flavors of warm nutmeg with sweet cinnamon enriched by the creamy texture of heavy cream and milk remain traditional. This drink now holds a special place in many cultures around Christmas and New Year’s Eve, and is a must if you are hosting guests during the holiday season.

Even better is that it’s made up of simple ingredients that you can easily find in your pantry or at the corner grocery store. I think it’s better than the Starbucks Eggnog Latte (but maybe that’s just my barista pride talking), and you definitely don’t have to endure long lines to enjoy it.

The recipe I’m about to share with you is a staple during the holiday season when family members from far and wide get together to celebrate. Nothing beats sipping on a warm mug filled with frothy goodness while watching snowflakes fall outside the window with my loved ones.

Equipment and Ingredients for Eggnog Coffee

Here’s everything you’ll need:

Saucepan – to heat the heavy cream and milk mixture before combining it with the egg yolk.
Espresso machine – for making the shot
Whisk – to mix the ingredients
Mixing bowls – for separating egg yolks from whites and beating them
Measuring cups/spoons – to measure ingredients accurately
18 grams of ground coffee – for the espresso shot
120 ml heavy cream – gives the creamy texture
120 ml milk – gives a lighter consistency
Freshly grated nutmeg – adds a warm aroma
Ground cinnamon – enhances the flavor profile by creating a balance between sweet and spicy notes
Three egg yolks plus 25 g sugar – give an almost custard-like consistency
Three egg whites plus 12 g sugar – create a delicate froth for an elegant finish
Alcohol like whisky, vodka, or rum – cures the egg and eliminates potentially harmful bacteria
Whipped cream (optional) – elevates presentation and taste

Step-by-step Guide to Making Eggnog Coffee

Let me guide you through preparing an irresistible batch of creamy goodness – guaranteed to elevate those festive spirits:

1. Pour the heavy cream and milk into the saucepan

After pouring the heavy cream and milk into your saucepan, add a pinch of fresh nutmeg and cinnamon powder. Whisk under low heat until the mixture is steaming hot. You want it to reach a simmer.

You can start preparing the eggs already, but be sure to check and stir often since you don’t want the mixture to reach a boiling point. If it gets close to boiling, whisk vigorously and turn off the heat.

2. Prepare the egg yolk and white in two separate bowls

Separate the egg yolks from the whites into 2 bowls.

In one bowl, beat the yolks together with two tablespoons of sugar until they turn pale and fluffy.
In the other bowl, beat the egg whites and one tablespoon of sugar until soft peaks form. It’s easier with an electric whisk, doing it by hand is tough.

3. Combine everything to form an eggnog base

here are the steps you should follow when combining the ingredients for your eggnog:

Slowly temper the eggnog base with the milk and cream mixture from the pan by adding small spoonfuls to the egg-sugar mixture. You should be careful to avoid directly mixing both mixtures since that will cook the egg, and you don’t want that.
It’s essential that you temper first because both mixtures have different temperatures, and you want to avoid the mixture curdling. But don’t worry if it does, you can use your whisk to break up the curdles.
This is also the step wherein you add the alcohol of your choice. While whisky is my choice, you can also go with bourbon, rum, brandy, or vodka.
Pour the tempered egg-yolk mix back into your saucepan, and whisk everything thoroughly for consistency.
Move the beaten egg whites to the saucepan and gently fold the whites into the liquid, to give the eggnog a creamy consistency.

Congrats, your homemade eggnog is ready!

Set the base mixture aside while you prepare your espresso shot, and put it into the refrigerator as soon as you can. If you don’t add alcohol to the eggnog, you need to consume it within a day. Alcohol lengthens this by 3 days.

5. Brew your espresso

Pull a double shot of espresso as you usually do. Here is how.

6. Heat your eggnog base again

Heat it once again, but use low-medium heat this time. You should let it reach a steaming hot temperature of 140°F/60°C. It’s best to have a kitchen thermometer for this step.

Just like last time, don’t let it boil. I usually stir non-stop so it doesn’t curdle, scorch, or stick to the bottom.

7. Combine homemade eggnog with an espresso, and serve

Pour your eggnog into a latte-style cup
Pour the espresso on top of it slowly
Add whipped cream
Sprinkle some cinnamon or nutmeg on top for the finishing touches.

What kind of cup should eggnog coffee be served in?

Eggnog coffee is traditionally served in latte glasses.

Helpful Tips for Brewing Eggnog Coffee

Here are my tricks to help bring out the flavors more:

If you want more booze in your eggnog, that’s fine, but remember that the higher the alcohol content, the more it will cut through the sweeter flavors.
If you’re worried about using raw eggs, you’re not the only one. It’s always better to buy locally so you’re sure always to get the freshest batch.
You might prefer using your pre-ground cinnamon and nutmeg, but using freshly grated spiced really makes a difference in taste.

How to Make the Perfect Eggnog Coffee: A Festive Holiday Latte

Satisfy your cravings for something rich and warm this winter by making homemade eggnog coffee.

Print Recipe Pin Recipe

Total Time 15

Course Coffee Recipes

Servings 1 servings

Calories 275 kcal

Ingredients

18 g ground coffee
120 ml milk
120 ml heavy cream
3 pcs eggs
37 g sugar
whipped cream
cinnamon
nutmeg
100 ml alcohol (whisky, brandy, rum, cognac)

Instructions

Pour the heavy cream and milk into the saucepan and bring to a simmer.
Beat the yolks together with two tablespoons of sugar.
Temper the egg yolk base with the simmered milk and cream mixture by adding small spoonfuls.
Add the alcohol.
Beat the egg whites and one tablespoon of sugar until soft peaks form.
Combine everything and simmer again to form the eggnog.
Brew a double espresso.
Pour the eggnog into a cup, followed by the espresso.
Top with whipped cream and ground nutmeg or cinnamon.

Video

Notes

Since this recipe contains raw eggs, it’s best to use fresh ones, and know that consuming raw eggs can increase your risk for certain food-borne illnesses.

Conclusion

I hope you enjoyed learning this homemade eggnog coffee recipe. With fresh and high-quality ingredients, making it from scratch is surprisingly easy, but it takes some care to get it just right. Just follow the steps of my recipe, and you can enjoy this classic holiday treat in no time.

So why not give this delicious recipe a try today? With its warm aroma of sweet cinnamon and nutmeg, dotted with an espresso shot, there’s no better way to get cozy on chilly winter nights. Make sure to leave a comment and share your experience below.