I have a weakness for eggnog goods during the holidays. It’s funny, all the years I lived in the US I don’t think I ever bought a carton or was even interested in it. Now that I live in the UK I want it desperately. Sadly, eggnog is like Pumpkin Pie and not a festive tradition outside of North America.
It is possible to buy imported powdered eggnog for extortionate prices in some department stores in the UK but I’m not very fond of it. I’ve added making fresh homemade eggnog to my list for next Christmas. In the meantime I’ve been devouring eggnog lattes at Starbucks until I saw this article saying that the coffees have as much saturated fat as a cheeseburger! This version should have a lot less saturated fat.
When I was in New Hampshire visiting my sister I luckily picked up this eggnog flavoring at the King Arthur Flour Bakeshop in Vermont. This syrup can be used for coffee, hot chocolate, tea or even brushed lightly over a cake and it only takes 5 minutes to make.
1 cup water
1 cup sugar
1/2 - 1 tsp eggnog flavoring
- In a saucepan over medium heat bring the water and sugar to a boil. Stir until the sugar dissolves completely.
- Remove from the heat and stir in the eggnog flavoring.
- Store in an airtight container (I stored mine in a sterilized Kilner jar). It should keep in the refrigerator for a month.
adapted from Annie’s Eats
I don’t own a fancy coffee machine so I made a homemade eggnog latte by mixing 2-3 tsp of espresso powder with a slug of water in a mug. Stir it and then add 2-3 tsp of the eggnog syrup. Heat 1 cup of milk in the microwave for about 2-2.5 minutes. Froth with an aero latte if you have one and pour the milk in mug.