Starbucks Eggnog Latte Copycat Recipe
This Starbucks eggnog latte recipe brings back one of the most beloved seasonal drinks from the holiday menu, made right in your own kitchen. It takes about 10 minutes and costs a fraction of what you’d pay at the counter.
The drink is rich and warming, with real eggnog steamed into espresso and a dusting of nutmeg on top. If your local Starbucks has already pulled it from the menu for the year, this is how you keep drinking it.
Why I Love This Recipe
The ratio of eggnog to milk makes a real difference here. Too much eggnog and the drink turns thick and cloying; the split in this recipe keeps it smooth and drinkable without losing that custard-like richness.
It also comes together fast. One shot of espresso, a quick steam, and you’re done in under 10 minutes.
This is the version I keep coming back to every December.
Recipe Ingredients
- 2 shots espresso (about 60ml) – Strongly brewed; a moka pot or espresso machine both work
- 120ml (½ cup) eggnog – Full-fat store-bought eggnog; look for one made with real eggs and cream
- 60ml (¼ cup) whole milk – Cuts the sweetness of the eggnog and helps it steam into a lighter foam
- 1 tsp vanilla syrup – Adds a subtle sweetness; you can use store-bought or a 1:1 sugar syrup
- ¼ tsp ground nutmeg – For dusting; freshly grated nutmeg is noticeably more fragrant
- Pinch of ground cinnamon – Mixed with the nutmeg for the topping
Variations / Substitutions
- Dairy-free eggnog – Use an oat-milk or almond-milk eggnog; the drink will be thinner but still tastes good with the espresso.
- No espresso machine – Use 2 shots of strong moka pot coffee or 60ml of cold brew concentrate; the flavor holds up well.
- Decaf – Swap in decaf espresso beans with no changes to anything else.
- Extra sweetness – Add a second teaspoon of vanilla syrup or a small drizzle of maple syrup for a warmer, slightly caramel edge.
- Spiced eggnog – If your eggnog already has nutmeg and cinnamon in it, taste before adding more at the end.
- Iced version – Pull the shots, let them cool for 2 minutes, then pour over ice and add the cold eggnog and milk unstamed; skip the foam step entirely.
If you enjoy making coffeehouse drinks at home, Starbucks Gingerbread Latte Copycat Recipe is worth trying next.
How To Make Eggnog Latte
Step 1: Pull the Espresso Shots
Brew 2 shots of espresso directly into your serving mug, which should hold at least 350ml (about 12oz). Use your espresso machine, moka pot, or whatever you have. Aim for about 60ml total liquid once brewed.
While the espresso brews, set out your milk and eggnog so they’re ready to go. The shots are best used while still very hot, so timing the steam right behind them matters.
Step 2: Steam the Eggnog and Milk
Combine the 120ml eggnog and 60ml whole milk in your milk steaming pitcher. Steam the mixture to around 60°C to 65°C (140°F to 150°F), which takes roughly 20 to 30 seconds with a standard steam wand.
Watch it closely. Eggnog scorches faster than plain milk, so keep the wand near the surface and stop before you hit 70°C (160°F). The mixture should look glossy and slightly thickened, with a thin layer of foam on top rather than a stiff, dry foam.
If you don’t have a steam wand, heat the eggnog and milk together in a small saucepan over medium-low heat for about 3 minutes, stirring frequently, until steaming but not boiling. Then use a handheld milk frother for 15 to 20 seconds to build a little foam.
Step 3: Add the Vanilla Syrup
Stir the 1 tsp vanilla syrup into the hot espresso shots in your mug. Give it a quick stir for about 5 seconds so it dissolves fully before you add the milk.
The syrup goes in at this stage rather than after, so it blends into the espresso evenly instead of sitting at the bottom of the finished drink.
Step 4: Pour and Garnish the Latte
Pour the steamed eggnog and milk mixture over the espresso, holding a spoon at the rim to let the foam land last and sit on top. Add the ¼ tsp ground nutmeg and pinch of cinnamon over the foam, then serve right away while the foam is still intact and the drink is steaming.
Recipe Tips
- Buy good eggnog. The quality of the eggnog carries the whole drink. Look for one with a short ingredient list, real cream, and eggs near the top.
- Warm your mug first. Fill it with hot water for 30 seconds before brewing your espresso shots into it. A cold mug drops the temperature of the drink faster than you’d expect.
- Don’t let the eggnog boil. Once it breaks and curdles, there’s no fixing it. Keep the heat gentle and pull it off before it bubbles.
- Freshly grated nutmeg over pre-ground. A few swipes on a microplane over the finished foam gives you a noticeably brighter, more aromatic topping.
Cook times by milk temperature:
| Method | Target Temp | Approximate Time |
|---|---|---|
| Steam wand | 60°C to 65°C (140°F to 150°F) | 20 to 30 seconds |
| Saucepan (medium-low) | 60°C to 65°C (140°F to 150°F) | 2 to 3 minutes |
| Microwave (medium power) | 60°C to 65°C (140°F to 150°F) | 45 to 60 seconds |
Frequently Asked Questions
Can I make this ahead of time for a crowd?
Yes. Scale up the eggnog and milk mixture and keep it warm in a small saucepan over low heat. Brew espresso shots to order and assemble each drink as people are ready for it, since freshly brewed shots taste better than espresso that’s been sitting.
What if my foam is too thin?
Whole milk foams better than eggnog alone, which is why the recipe uses both. If you’re still getting watery foam, your mixture may be too warm or you may have too much eggnog relative to milk. Try a 50:50 ratio instead.
Does this work with a Nespresso machine?
Yes. Use a lungo setting or 2 capsules back to back for a stronger base that holds up against the richness of the eggnog. A single standard shot can get a bit lost.
Is this drink very sweet?
It’s moderately sweet from the eggnog itself. The 1 tsp vanilla syrup adds only a little more. If you prefer it less sweet, skip the syrup entirely and just use the eggnog and milk as the base.
Eggnog Latte Recipe
Ingredients
Method
- Brew 2 espresso shots (about 60ml) directly into a 350ml serving mug.
- Combine the 120ml eggnog and 60ml whole milk in a steaming pitcher and steam to 60°C to 65°C (140°F to 150°F), about 20 to 30 seconds; if no wand, heat in a saucepan over medium-low for 2 to 3 minutes then froth with a handheld frother.
- Stir the 1 tsp vanilla syrup into the hot espresso until dissolved.
- Pour the steamed eggnog mixture over the espresso, letting the foam settle on top, then dust with the ¼ tsp nutmeg and pinch of cinnamon and serve immediately.
