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3Hr Total Time
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20M Prep Time
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9 Ingredients
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6 (cups) Servings
This eggnog has a classic custard base plus a rich coffee flavor. Reserve adding the espresso until you are ready to serve so the coffee flavor does not fade and the nog is still smooth.
Ingredients & Directions
Directions
Warm dairy: In a medium saucepan, warm the milk and cream over medium heat until steaming.
Temper: In bowl, whisk sugar + egg yolks until thickened and lightened, 30–60 seconds. Slowly whisk in half of the hot milk and cream mixture. Pour mixture back into the saucepan.
Heat to safe temperature: Constantly stir with a silicone spatula over medium/medium-low until the custard covers the spatula and reaches 165–170°F (2–5 min after initial steam). Do not boil.
Complete base: Remove from heat, then stir in vanilla and salt.
Chill fast: Strain, through a superfine sieve, into a pitcher over an ice bath. Stir until cold, then cover until cold (at least 2 hours).
Serve: Fill glasses cold with nog and stir cold espresso in (starting with 1 oz; up to 2 oz to taste for a stronger profile). If desired, add spirits. Top off with nutmeg or chocolate.
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- ⅔ cup sugar
- 6 big egg yolks
- 1 tsp vanilla extract
- ⅛ tsp table salt
- To serve (serving or to taste): 1-2 oz cold-brewed espresso (or strong cold-brewed concentration)
- Optional Spirits: ½-1 oz coffee liqueur, dark or spiced rum
- Garnish: Freshly ground nutmeg or shaved dark chocolate
Tips
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Easy Recipe Hack: Start with a high-quality, store-bought eggnog as your silky, foolproof base. Then stir in chilled espresso just before serving for a rich, café-style twist in seconds.
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Sweeter, Creamier: Whisk in up to ¼ cup sweetened condensed milk off the heat after the base reaches 165°F, then strain and chill for a smooth, dessert-like finish.
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Quick Chill: To cool fast, pour the hot custard into a pitcher set over an ice bath. Stir until cold, then refrigerate.
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Make-Ahead: The base can be made up to 3 days in advance. Add espresso only at serving time to keep flavors fresh and prevent bitterness.
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Storage: Keep refrigerated and use within 3 days.
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Serving Temperature: Serve well-chilled, or warm gently to about 140°F — never boil, or it may curdle.
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For a Crowd: Making 12 cups? Double the base recipe, then mix espresso and any sweetener to taste in smaller batches before serving.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.