Moka pot · Hot
Eggnog Latte (Moka Pot)
A rich holiday eggnog latte with strong moka pot coffee and warm eggnog, finished with a little nutmeg. No espresso machine needed.
Not tested yet We publish a recipe as tested only after making it in our own kitchen.
- Prep
- 10 min
- Total
- 15 min
- Makes
- 1 mug (about 10 oz)
Ingredients
- 3 tbsp (about 15 g) coffee, ground medium-fine
- ½ cup refrigerated eggnog (pasteurized)
- ¼ cup milk of your choice
- 1 pinch ground nutmeg, plus a little for the top
- 1 tsp, optional maple syrup
Equipment
- Moka pot (3-cup size)
- Small saucepan
- Whisk or handheld frother
- Mug
Gear for this recipe
-
Bialetti Bialetti Moka Express Strong, rich stovetop coffee to mix with milk. Who it suits (Bialetti Moka Express) -
OXO OXO Brew Conical Burr Coffee Grinder Moving from pre-ground coffee to fresh ground for French press, pour-over and drip. Who it suits (OXO Brew Conical Burr Coffee Grinder) -
Many brands Handheld milk frother Foamy milk for lattes on a small budget. Who it suits (Handheld milk frother)
Some links on the gear page are affiliate links. Disclosure.
Instructions
- Brew the coffee in the moka pot and take it off the heat when it starts to sputter.
- In a small saucepan, warm the eggnog and milk over low heat, stirring, until steamy. Do not let it boil, since eggnog can curdle.
- Whisk the warm eggnog for about 15 seconds to make a little foam, then stir in the nutmeg and maple syrup if you use it.
- Pour the coffee into a mug, add the eggnog and dust with a little nutmeg.
Tip: eggnog is already sweet, so taste before adding any syrup. Use pasteurized eggnog from the refrigerated section, and warm it gently.
New to the moka pot? Start with Moka Pot Basics. Another cozy winter drink: Gingerbread Latte.