Egg Nog Coffee Recipe

Temper and cook yolks

In a medium heatproof bowl, whisk the egg yolks and granulated sugar until pale and slightly thickened (about 1–2 minutes). In a small saucepan, combine the whole milk and heavy cream and warm over medium heat until it is steaming and small bubbles appear at the edges (do not boil). Slowly pour about 1/3 of the hot milk mixture into the yolks while whisking constantly to temper them. Then pour the tempered yolks back into the saucepan with the remaining milk mixture, stirring constantly.

Cook to custard

Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens slightly and coats the back of the spoon (170–175°F / 77–80°C), about 4–6 minutes. Do not let it boil to avoid curdling.

Season and chill

Remove from heat. Stir in the vanilla extract, ground cinnamon, freshly grated nutmeg, and salt. Strain the eggnog through a fine-mesh sieve into a clean bowl to remove any cooked bits. If serving immediately, let it cool for 5 minutes; if making ahead, cover and chill in the refrigerator. For this coffee recipe, keep the eggnog warm (not hot) if serving right away with hot coffee.

Brew coffee

Brew 1 cup of strong hot coffee using your preferred method (drip, French press, or espresso diluted to about 8 oz). Keep it hot.

Combine eggnog and coffee

Pour about 3/4 cup of the warmed eggnog into a preheated mug. Add 1 cup of hot coffee to the mug and stir gently to combine. Taste and, if desired, stir in 1 tablespoon of dark rum or bourbon for an adult variation.

Garnish and serve

Top the drink with 2 tablespoons of whipped cream and a light dusting of ground nutmeg. Serve immediately while hot.