Eggnog Latte Food

EGGNOG LATTE

Steps:

• Tip: Eggnog (especially homemade eggnog) has the potential to turn to scrambled eggs during this step. Follow the directions carefully and do not over-heat the eggnog!Stovetop method:Warm eggnog on medium-low in a small pot, testing often, and removing from heat as soon as eggnog is warm but not hotUse a steam wand on a pump-powered espresso maker:Heat the eggnog for approximately 10 seconds. While warming, hold your hand underneath the milk frothing container, and stop frothing as SOON as the container feels warm. Do not attempt to use the frothing wand on a steam-powered espresso maker, because the steam is too hot and the eggs will scramble.
• Divide eggnog between two large mugs.Next, brew espresso and steam milk. If you don't have a milk steamer, heat milk on stovetop and use a hand-held frother or immersion blender to create some froth (froth optional).
• Pour half the espresso in each cup, and then stir to help blend the eggnog and espresso. Pour milk into each espresso, holding back the froth with a spoon. Top with foam.Optionally, top with whipped cream and dust with nutmeg or cinnamon.Serve immediately.

EGGNOG LATTE

Steps:

• Pour the espresso into a large mug. Top with most of the frothy milk, then the eggnog or advocaat.
• Stir, add the rest of the milk and sprinkle with the nutmeg and cinnamon to serve.

EGGNOG LATTE

Steps:

• Heat eggnog in a small saucepan over medium heat, whisking constantly, until thick, foamy, and hot. Pour over a double shot of espresso.

EGGNOG LATTE

Steps:

• Pour milk and eggnog into a steaming pitcher and heat to between 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Brew the shot of espresso, then add to mug. Pour the steamed milk and eggnog into the mug, using a spoon to hold back the foam. Spoon foam over the top. Sprinkle nutmeg on top of the foam.

LEFTOVER EGGNOG LATTE

Steps:

• On the stove (or in the microwave) heat eggnog and milk together, stirring frequently until it begins to steam (don't let it begin to boil). Remove from heat and use a whisk or handheld milk frother to whisk the milk until foamy.
• Add hot coffee or espresso to your 12-ounce coffee cup. Pour eggnog mixture over the top. Taste and add sugar if you like a sweeter latte before adding optional toppings if desired.
• Enjoy!

EGGNOG LATTE

Steps:

• Heat the Eggnog in the microwave or a small saucepan. Pour into cup and froth with milk frother until foamy and thick.
• Prepare espresso or very strong coffee, add the espresso to the cup slowly.
• Add whipped cream and sprinkle with cinnamon or nutmeg if desired.
• Steam Eggnog to 140 degrees.
• Prepare espresso or very strong coffee, add the espresso to the cup slowly.
• Add whipped cream and sprinkle with cinnamon or nutmeg if desired.

EGGNOG LATTE RECIPE

Steps:

• Mix the eggnog and milk together, steam to 145 degrees. Careful here because eggnog will scald faster than milk.
• Pull 1 to 2 shots of espresso in your favorite mug, pour the steamed eggnog/milk mixture to fill the remaining room in the mug.
• Top with whipped cream and sprinkle with freshly grated nutmeg, if desired. ( I also highly recommend)

STARBUCKS EGGNOG LATTE

Steps:

• To make the Eggnog Latte:.
• Combine cold eggnog with cold whole milk. Cold non-fat milk can be substituted for the whole milk.
• Using the steaming w and on your espresso machine, steamthe eggnog/milk mixture until the.
• temperature reaches 145°F.
• Set aside.
• *Eggnog heats and scalds more quickly than milk, so watch your thermometer.
• Tamp ground espresso into the filter. Pull a shot of espresso and pour in serving mug.
• Fill mug w ith steamed eggnog/milk mixture. Top w ith 1/4 inch foamed eggnog/milk mixture to.
• the rim of the mug.
• Garnish with a sprinkle of ground nutmeg.

CROCK POT EGGNOG LATTES

Steps:

• Add all ingredients to a 2.5-quart or larger Crock Pot.
• Cook on low for two hours, stirring occasionally, until piping hot.
• Reduce heat to warm setting to keep hot all day.

CLASSIC EGGNOG

Steps:

• Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165 degrees F, about 5 minutes. (Do not boil or the eggs will curdle.)
• Strain the mixture through a fine-mesh sieve into a large bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week.
• Whisk the remaining 1/2 cup heavy cream in a large bowl until stiff peaks form. Slowly whisk the whipped cream into the chilled eggnog mixture, then whisk in the rum. Pour into glasses, sprinkle with nutmeg and serve with cinnamon sticks.

STARBUCKS MAY HAVE RETIRED ITS EGGNOG LATTE, BUT YOU CAN EASILY MAKE IT AT HOME

Steps:

• Combine the eggnog, milk, and nutmeg in a small saucepan over low heat. Cook, stirring occasionally, until hot.
• Meanwhile, add your coffee or espresso to the bottom of your mug of choice.
• When the eggnog mixture is hot, pour it over the coffee or espresso.
• Top with optional whipped cream and a sprinkle of extra nutmeg, and enjoy!

EGGNOG LATTE

Steps:

• Pour the espresso into a mug.
• Combine the eggnog and milk in a milk steamer and steam according to manufacturer's instructions.
• Pour the steamed eggnog-milk mixture into the mug and then top with the foam.