Eggnog Latte– Easy Starbucks Copycat

This is a chill, homemade take on the Starbucks eggnog latte — smooth, slightly spiced, and full of that holiday-coffee-shop smell. Perfect if you just want something warm in your hands and don’t want to overthink it. No fancy gear needed. Just a stove, some milk, and whatever coffee you’ve got.

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Quick Summary

• Prep time: 5 mins
• Cook time: 5 mins
• Flavor: creamy, lightly spiced, comfort-y
• Great for: slow mornings, quiet nights, little resets

Why I Like This Recipe

So I wasn’t really trying to make anything. I just wanted something that felt… not cold. Dug around the fridge and saw eggnog. Made some espresso, warmed a bit of milk with it, and ended up with this cozy little thing that kind of tastes like Christmas in a cup. Been doing it on repeat ever since. Warm, simple, and actually satisfying. I didn’t expect much — but now it’s a regular in my kitchen.

Ingredients

• 3 oz espresso (or just strong coffee — whatever’s easiest)
• ½ cup milk (any kind, but full-fat hits different)
• ½ cup eggnog
• Freshly grated nutmeg (pre-ground works too, but fresh is nice)
• 2 tbsp whipped cream (don’t skip this — trust)

How To Make Eggnog Latte

1. Brew your espresso: Or your best attempt at espresso. Strong coffee is totally fine. You just want something bold underneath all the cozy.
2. Warm the milk + eggnog: Toss them in a small pot or microwave-safe cup. Heat gently — don’t boil it. Stir a little while it warms up. It should feel like “hot cocoa” warm, not “lava” warm.
3. Froth it. Or shake it. Or don’t: Frother is great. Blender works too. Or just pour it into a jar with a lid and shake it like a cocktail you’re too tired to drink. You want a bit of foam, that’s all.
4. Put it together: Espresso in the mug first. Then the eggnog-milk mixture. Slowly. Don’t rush it — half the fun is watching the swirl.
5. Top it like you mean it: Whipped cream. A pinch of nutmeg. Maybe an extra swirl of foam if it survived the shake.
6. Drink while warm: That’s it. No rules. Sit wherever. Sip slow.

Tips for Success

• Don’t boil the eggnog — it’ll get weird. Just warm it.
• A little fresh nutmeg makes it feel way fancier than it is.
• You can use decaf if it’s late. Or skip the espresso and just do spiced milk. Still good.

Storage and Reheating

• Fridge: If you make extra, let it cool and pop it in a jar. Keeps for a day.
• Freezer: Nah. Doesn’t hold up well.
• Reheat: Low heat on the stove. Stir now and then. Microwave works too — just don’t overdo it.

Frequently Asked Questions

• Can I use store-bought eggnog?
  Yep — any kind works. Full-fat tastes best, but lighter versions are fine too.
• What if I don’t have espresso?
  Just use strong coffee or cold brew. You want something dark enough to balance the sweetness.
• Is this good iced?
  Surprisingly, yes. Cool everything down and pour it over ice. Skip the whipped cream or don’t — your call.
• Can I use plant-based eggnog?
  Totally. Almond nog, oat nog — whatever. Just make sure it’s one that warms well and doesn’t separate.
• Do I need to froth the milk?
  Nah. It’s nice, but not required. You can shake it in a jar for a DIY foam situation.

Common Mistakes and How to Dodge Them

• Overheating the eggnog:
  Don’t boil it. Just warm it gently. It curdles if you go too hot.
• Using weak coffee:
  Make it strong — eggnog is sweet and thick. You want the coffee to balance that.
• Skipping the whipped cream:
  Technically optional. But… don’t. It pulls the whole thing together.
• Too much nutmeg:
  A little goes a long way. Sprinkle, don’t dump.
• Not tasting as you go:
  Depending on your eggnog, you might want to adjust sweetness or add a splash of vanilla.

Nutrition Facts (Per Serving)

• Calories: 108 kcal
• Total Fat: 6g
• Saturated Fat: 3g
• Cholesterol: 30mg
• Sodium: 40mg
• Potassium: 115mg
• Total Carbohydrate: 9g
• Dietary Fiber: 0g
• Sugars: 8g
• Protein: 3g

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