This drink post was inspired by two things: 1) The fact that it's tough sometimes to get in the holiday spirit when you're a Chicagoan living in Southern California. San Diego does weird things in the fall/winter, like insists on being sunny and warm. 2) The fact that I love eggnog and coffee, and the two mixed together is pure genius.
My aunt makes a mean eggnog latte, so I thought I'd try my hand at a homemade eggnog version. I'm not exaggerating for the sake of the blog post when I say it turned out insanely delicious. We're enjoying in both warm latte form and in cold, normal eggnog form! Also, homemade eggnog sounds tedious and hard, but believe me when I say it's not, otherwise I wouldn't be making it. Find the full ingredient list and recipe at the bottom of the post.
So first for the eggnog part of the eggnog latte. I combined a few recipes that I found on Pinterest in order to exclude white sugar and include coconut milk. Even if you're pro-white sugar and maybe haven't tried coconut milk before, I highly recommend making yours this way for the sole reason that it's so rich and delicious, and not so sweet!
What you need: 2 cups whole milk // 1/4 cup full fat coconut milk // 1/2 tsp ground cinnamon // 5 cloves // 4 egg yokes // 2 1/2 tbsp pure maple syrup (plus more to taste) // 1 (additional) cup full fat coconut milk // 1 tsp freshly grated nutmeg // 1 tsp vanilla extract // orange zest
1) Combine milk, cloves, cinnamon and coconut milk over low heat in a deep sauce pan until the mixture is heated through. Slowly increase the heat to medium and bring the mixture to a low boil, not rolling boil.
2) In a medium bowl, combine the eggs and room-temperature syrup. Beat eggs using a mixer or by hand until fluffy.
3) Slowly temper the eggs by adding about 1 tbsp. at a time of the hot milk mixture into the egg and syrup mixture. Once enough of the milk mixture is in the egg mixture, pour it all back into the sauce pan. Heat over medium heat for 3-5 minutes, stirring frequently, until thickened. It's thick enough when it makes a clear line on the back of the spoon.
4) Add the second part of the coconut milk, nutmeg, vanilla extract and a bit of orange zest to the mixture and heat through. Do not bring to a boil.
5) Strain the mixture with a fine mesh strainer to catch the spices and any clumps. If you're making a latte now, keep the eggnog warm. If you're waiting 'til later, or not making a latte, refrigerate the eggnog for a few hours before pouring yourself a cup.
For the latte part of the eggnog latte, simply brew your favorite coffee at double strength. If you have an espresso machine, then make a few shots of that!
6) Fill about half of your mug with coffee or a few shots of espresso
7) Shake up about 3/4 cup of eggnog in a mason jar to make it really frothy. If you have one of those magical hand frothers, use that! Also, depending on your taste, you can dilute your latte with a bit of whole milk. I added a small pour to my mason jar before shaking it up.
8) Pour your frothy, hot eggnog in your coffee cup holding the froth back with a spoon to save it for the top.
9) Top it with orange zest, a pinch of ground nutmeg and a cinnamon stick!
I'm all ears for any really tasty holiday drink recipes you guys have - share 'em!