Eggnog Latte


1/2 cup


¼ cup

Milk (2% or higher % works best)


Ground espresso coffee


Ground nutmeg



  • Combine cold eggnog with cold milk.
  • Steam the eggnog/milk mixture using the steaming wand on your espresso machine until the temperature reaches 145˚F.  (Note: eggnog heats and scalds faster than milk so watch the thermometer very closely).
  • Tamp ground espresso into the filter and pull shot of espresso into serving mug.
  • Fill the mug with the steamed milk/eggnog mixture.
  • Top with ¼” foamed eggnog/milk mixture.
  • Garnish with ground nutmeg.

Eggnog Safety…

Every year the question comes up about the safety of making homemade eggnog.

According to the Canadian Food Inspection Agency you can safely make eggnog at home providing you handle and prepare the ingredients safely. First it is recommended that you use pasteurized egg products (found at most grocery stores). It is important to heat the egg/milk mixture to at least 71°C (160°F). Pour into a bowl and place over an ice-water bath, stirring frequently until mixture is cool (about 15 minutes). Cover and refrigerate for at least 3 hours, and keep refrigerated until ready to use.

Did you know?

  • According to Captain John Smith, the first eggnog reportedly consumed in the United States was at his 1607 Jamestown, Virginia settlement.
  • Nog’ is an English word for strong ale, and eggnog was said to be originally made with ale.
  • According to Statistics Canada, there are over 5.9 million litres of eggnog sold commercially each year in Canada, with virtually all sales occurring during November & December.
  • One large egg contains only 70 calories and contains all nine essential amino acids, making them a complete protein food.
  • A Tom and Jerry is a popular eggnog variation that includes brandy. ...Others say the word ‘nog’ is a variation of the word ‘grog’ which refers to any drink made with rum.
  • Yet another interpretation says ‘nog’ comes from the word ‘noggin’ which was a small, wooden carved mug used in taverns to serve drinks. The English “dry sack posset” concoction of sherry and milk was thought to be served in these ‘noggin’ mugs -- hence the term ‘nog’.
  • Canadian egg producers produced 576.9 million dozen eggs in 2007, with egg consumption estimated to be approximately 12.3 dozen eggs per person annually.
  • At various times in history, eggnog was also known as ‘egg flip’.