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Cook this: Eggnog Latte

By Shereen Pavlides for The 2 min read
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Jared Finkel|Calkins Media

Shereen Pavlides prepares an Eggnog Latte.

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Shereen Pavlides prepares an Eggnog Latte.

For this week’s Cook This, chef Shereen Pavlides makes an Eggnog Latte.

Note: Handheld milk frother can be found at Target, Amazon.com, Sur la Table or Williams Sonoma. Can also substitute for whisking by hand.

EGGNOG LATTE

Serves: 1

1 cup cold heavy cream

2 tablespoons confectioner sugar

1 teaspoon pure vanilla extract

1/2 cup eggnog

1/3 cup hot espresso

ground cinnamon

freshly grated nutmeg

How to make the whipped cream: Place the mixing bowl and whisk into the freezer until well chilled, about 20 minutes.

Add cream, confectioner sugar and vanilla into the chilled mixing bowl. Attach the bowl onto the stand mixer with the whisk attachment. Whisk on medium-low, gradually increasing the speed to medium-high as the cream builds fullness, about 30 seconds. Increase speed to high, continue whisking until firm peaks form, about 30 seconds. Do not over whisk.

Add eggnog into a microwave safe, small bowl and microwave on high until very warm, 1 minute. Remove. Using a handheld milk frother, froth the eggnog until foamy and increases in volume. (Note: can substitute, whisking the eggnog mixture vigorously by hand, until foam forms, about 1 minute.)

Pour hot espresso into a heat tempered, glass coffee mug. Using a spoon, push back the foam, while pouring the eggnog into the espresso. Top with the foam. Dollop with whipped cream. Garnish with cinnamon and nutmeg on top.

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