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Eggnog Latte with Almond Milk

A warm, cozy, and rich eggnog latte made with almond milk, perfect for the holidays and chilly nights.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 6 hours 15 minutes
Servings: 2 servings
Course: Beverage, Dessert
Cuisine: American
Calories: 470
Ingredients Method Notes

Ingredients
  

For the Eggnog
  • 4 cups unsweetened almond milk
  • 6 count egg yolks Use fresh, clean eggs.
  • 2/3 cup raw honey Can be substituted with maple syrup.
  • 1 teaspoon ground nutmeg Plus more for topping.
  • 1 1/2 teaspoons ground cinnamon Plus more for topping.
  • 1 tablespoon whole cloves To be removed after cooking.
  • 1 teaspoon pure vanilla extract Stir in after removing from heat.
For the Eggnog Latte
  • 2 cups strongly brewed coffee or espresso, hot Freshly brewed for best taste.
  • 1 1/2 cups eggnog (from the recipe above)
  • Ground nutmeg, for garnish

Method
 

Preparation
  1. Start by adding the egg yolks, almond milk, raw honey, nutmeg, and cinnamon to a blender. Blend for about 1 minute, or until the mixture looks smooth.
  2. Pour the blended mixture into a saucepan. Add the whole cloves and set the pan over medium heat. Stir often to prevent the yolks from cooking too quickly.
  3. Cook the eggnog for about 10 to 15 minutes until it thickens slightly without boiling. Whisk quickly if the mixture starts to rise toward a boil.
  4. Turn off the heat and stir in the vanilla extract. Strain the mixture through a fine-mesh strainer to remove the cloves and chill it in the refrigerator for 6 to 8 hours, or overnight.
Serving
  1. When ready to serve, add the hot coffee or espresso and chilled eggnog to a blender or shaker and blend until frothy.
  2. Pour the latte into mugs and top with a sprinkle of nutmeg. Serve immediately.

Notes

Store the eggnog in an airtight container in the refrigerator for up to 3 to 4 days. For best flavor, stir before using if it separates. This recipe also freezes well for up to 2 months.