Cappuccino Nog

What happens when eggnog meets cappuccino? Find out when you make this recipe. You don't even need an espresso machine!


16 servings (about 3/4 cup each)


6 eggs, slightly beaten
2/3 cup granulated (white) sugar
1/8 teaspoon salt
5 cups milk
2 teaspoons vanilla extract
2 cups hot espresso coffee
1 cup coffee liqueur or brandy
2 cups whipping (heavy) cream
2 tablespoons packed brown sugar
ground cinnamon


Stir together eggs, granulated sugar and salt in heavy Dutch oven. Gradually stir in milk. Cook over low heat 15 to 20 minutes, stirring constantly, just until mixture coats a metal spoon; remove from heat. Stir in vanilla. Stir together coffee and liqueur. Gradually stir coffee mixture into egg mixture; keep warm.

Just before serving, beat whipping cream and brown sugar in chilled large bowl with electric mixer on high speed until stiff. Gently stir 2 cups of the whipped cream into egg mixture.

Pour into mugs. Top with dollops of remaining whipped cream. Sprinkle with cinnamon. Serve immediately. Immediately refrigerate any remaining nog.

Estimated Time

Preparation Time: 20 minutes
Total Time: 40 minutes

Additional Information

The sugar in this recipe helps keep the eggs from setting up in the first step. But you'll still need to stir constantly over low heat to provide the gentlest heating possible.

Make espresso coffee from instant espresso powder, or use any strong (regular or decaf) coffee.

Nutritional Information

1 Serving: Calories 250 (Calories from Fat 115); Total Fat 18 g (Saturated Fat 7 g); Cholesterol 120 mg; Sodium 90 mg; Total Carbohydrate 20 g (Dietary Fiber 0 g); Protein 6 g

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