Eggnog Latté

Here it is … exactly what you’ve been waiting for as the holiday season approaches! The following is for the foodies in my audience: Yes! Absolutely! Without a doubt espresso is preferable to using double-strength instant coffee! But I’m lazy and this is excellent, just as it is. 

Eggnog Latté:

1-⅓ c. (329 mL) cold commercially made eggnog, divided
½ c. (125 mL) cold milk
4 tsp.-to-2 tbsp. (20 mL-to-30 mL) instant coffee 
½ c. (125 mL) boiling water

Dash ground nutmeg, as garnish

Combine 1 c. (250 mL) eggnog with milk. Steam in cappuccino maker, microwave oven, or heavy-based saucepan until temperature reaches 145-to-150 deg. F. on candy thermometer. As eggnog mixture steams, froth remaining ⅓ c. (79 mL) eggnog using battery-operated milk frother or steamer-pump of cappuccino maker. Stir instant coffee into boiling water to make double- or triple-strength coffee. Divide hot coffee between two mugs; stir in steamed eggnog mixture. Garnish with frothed eggnog and dusting of nutmeg. Serves 2. 

Steam eggnog and milk: Don’t use thermometer in microwave!

The milk frother attachment of my stick blender ...

… Creates a froth in less than 5 seconds!

Prepare double-strength coffee as recipe directs. 

Pour coffee into mugs, stirring in steamed eggnog-milk.

Garnish with eggnog froth and a little nutmeg. 

Pure pleasure!