- Coffee
- 18 g
A festive latte where part of the milk is creamy cooked eggnog with nutmeg. It comes with its own quick eggnog, made like a custard and alcohol-free.
By Equipo Cocinoa
What you need
Tap each piece to see its catalogue entry.
- EssentialEspresso coffee makerWater to 9 bars of pressure through fine and pressed coffee. Here are the machine types, from the lever to the double boiler.€150–3500approx.View on Amazon
- RecommendedEspresso grinderElectric grinder with very fine adjustment, designed for espresso. It matters more than the machine itself.€150–700approx.View on Amazon
- RecommendedMilk jarThe steel pitcher with peak to vaporize and texturize the milk. It helps you get microfoam and draw in the cup.€10–30approx.View on Amazon
- RecommendedCazoThe oldest and most simple method: coffee and water in a bowl, rest and decantation. It serves for the puchero coffee, the cowboy coffee and even the Turkish.€10–30approx.View on Amazon
- OptionalThermometerTo know what temperature the water, milk or grain are at. Useful if your kettle does not regulate and almost compulsory to toast.€8–30approx.View on Amazon
- OptionalPoultryA fine mesh strainer to separate the pores, strain the cold brew or filter cocktails. Cheap and indispensable.€3–15approx.View on Amazon
- OptionalMilk spumerMilk spuma without espresso machine: with a hand-to-battery mixer or an electric pitcher that heats and beats at the same time.€10–100approx.View on Amazon
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No Espresso coffee maker? This works too
- Italian coffee maker (moka)€20–60The life-long stove coffee maker: the steam pushes the water through the coffee. Intense, with body and very cheap.
- AeroPress€35–55A plastic cylinder with plunger: immersion and a soft pressure. Versatile, resistant and almost unbreakable. Ideal for travel.
- Portable espresso€130–350Hand and compact equipment, type Picopresso or Flair, that reach the pressure of the espresso without electricity. To travel or to begin.
Method
Put 350 ml of milk, the cream, the cinnamon stick and the nutmeg in a saucepan and heat over a medium heat until steaming, without letting it boil.
5 min
Meanwhile, whisk the yolks with the sugar in a bowl for 2 minutes, until pale and creamy.
2 min
Pour the hot milk onto the yolks in a thin stream, whisking constantly, then tip everything back into the pan.
Cook over a low heat, stirring constantly with a spatula, until it reaches 80 °C and coats the spoon: when you run a finger across the back, the line stays clear. Don't let it boil or it will curdle.
6 min
Take it off the heat, add the vanilla and strain it into a jug: you will have about 500 ml of cooked eggnog. If making it ahead, cool it quickly over a bowl of iced water and keep it covered in the fridge.
Make a double espresso (see the ‘Espresso’ recipe) in each warmed mug.
Put 120 ml of eggnog and 75 ml of milk per mug in the jug, in two batches, and steam with little foam to 60 °C, no more: the egg sticks and sets if it gets too hot.
Pour it over the coffee, grate a little nutmeg on top and serve.
Tips and warnings
Eggnog is the holiday drink in the United States, Canada and the UK: it is served at gatherings from late November to New Year, and it has relatives in Latin America, such as Mexican rompope or Venezuelan ponche crema. The grown-up version usually has rum, brandy or bourbon in it; this latte is alcohol-free.
- Safety: always use cooked eggnog, like this one, which reaches 80 °C, or a pasteurised eggnog from the chilled aisle. Never use raw egg, especially if children, pregnant women or older people will be drinking it.
- Plan for guests: the eggnog can be made up to 2 days ahead and kept covered in the fridge; it thickens as it cools. Don't freeze it, as it splits when thawed.
- No steam wand? Heat the eggnog with the milk in a saucepan to 60 °C and froth it with a handheld frother.
- Use the leftover whites for meringues or an omelette.
- Common mistake: steaming the eggnog on its own, without milk: it scorches on the wand and turns lumpy.
- Contains egg and milk.
- No machine? A short coffee from a moka pot, about 60 ml per cup.
One last thing
Cooked eggnog, espresso and freshly grated nutmeg: a toast without the alcohol. If you liked it, raise a ko‑fi with us.