Recipe #49: eggnog latté

It’s holiday season—the most wonderful time of the year! Let’s have eggnog lattés!

Ingredients:


I’m making a decaf eggnog latté because I’m feeling seasonal, but not so much that I want to be up all night. But you do you.

Note the equipment involved: stovetop espresso maker and milk foamer (the latter was previously seen in Recipe #37, matcha latté). If you have an actual espresso maker, by all means use it!

Directions:

If using a stovetop espresso maker, take it apart and first add cold water to the base to the level of the bottom of the little screw on the side:


Next, add the middle section with the basket for the ground espresso and fill gently with the coffee. I don’t pack it down and it seems to work better this way with this device:


Screw on the top, and it’s ready to go.

Next, add water to the bottom section of the stovetop milk foamer:


Not too much water, about a couple of centimetres worth, you want the water to boil quickly and a lot of steam to build up in the bottom section. That’s some physics there.

Screw on the top of the milk foamer and place both devices onto a stove element and crank it up to high heat:


While you’re waiting for the water to boil in the devices, add part milk and part eggnog (in a ratio to your liking, I like it about 60:40 eggnog:milk) to your milk jug:


Meanwhile back on the stovetop:


Once the espresso is made, remove it from the element and focus on the milk frothing:


Watch a good YouTube video or two to learn the process of proper milk frothing:


Try to do what he did:


Pour the espresso into your cup:


Add the hot frothy milk:


And enjoy with a good book by the seasonal tree:


If this isn’t nice, what is?

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