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Jura Z10
Bean-to-Cup · Automatic milk · Plant milk 5/5
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Buy on Amazon →An eggnog latte is a latte with eggnog in place of some or all of the milk, usually finished with ground nutmeg. Starbucks introduced its version in 1986 and kept it on the holiday menu until 2021, when it was dropped; it returned in 2025 after a four-year absence. The published build is espresso with steamed eggnog, a splash of milk, and nutmeg on top. At home the whole difficulty is the steaming: eggnog is far thicker and higher in sugar and egg than milk, so it scorches and splits at temperatures milk tolerates. Cutting it with milk and steaming cooler is what keeps it drinkable.
On this page
The baseA latte — with eggnog standing in for the milk
ToppingGround nutmeg
IntroducedStarbucks, 1986
Off the menu2021, returning in 2025 after four years
The published buildEspresso, steamed eggnog, a splash of milk, ground nutmeg
The home failure modeSteaming eggnog as hot as milk — it scorches and splits
Usual fixHalf eggnog, half milk, and stop steaming earlier
What an eggnog latte actually is
It is a latte with the dairy swapped. Espresso stays espresso; the steamed milk becomes steamed eggnog, or a mix of the two. Nutmeg on top is part of the standard build rather than a garnish.
Starbucks introduced its version in 1986 and carried it until 2021, when it left the holiday menu; it came back in 2025 after a four-year gap. Its published description is espresso with steamed eggnog, a splash of milk and a topping of nutmeg — note the splash of milk, which is doing real work and is the thing most home versions leave out.
Why eggnog behaves badly in a steam wand
Eggnog is not milk with flavouring. It is thicker, much higher in sugar, and contains egg. All three matter at the wand:
- Sugar scorches. It catches on the hot surfaces of the wand and in the jug at temperatures milk shrugs off.
- Egg sets. Push the temperature far enough and the proteins coagulate, which is the grainy, split texture people describe as curdling.
- Thickness fights foam. Eggnog is already viscous, so it will not build the light microfoam milk does. It produces a denser, heavier texture, and that is normal rather than a mistake.
The practical answer is to steam it cooler than you would milk and stop earlier. Heat it to the point it is comfortably hot and no further.
The ratio that keeps it drinkable
Straight eggnog makes a drink most people find too thick and too sweet to finish, which is exactly why the reference build includes a splash of milk. Half eggnog and half milk is the sensible starting point: it thins the body, lowers the sugar, and steams far more predictably because the milk proteins do the foaming.
From there it is preference. More eggnog gives a richer, sweeter, heavier drink; more milk moves it back toward a latte that tastes of nutmeg and spice.
Clean the wand immediately, properly
This matters more here than with milk. Sugar and egg bake onto a hot wand fast, and eggnog residue is noticeably harder to remove once it has set. Purge the wand and wipe it the moment you finish the jug, every time.
If a wand has been left with eggnog on it, our steam wand cleaning guide covers getting baked-on residue off without damaging the tip.
Machines that make it, from our reviews
An eggnog latte needs a steam wand you can control, because eggnog has to be taken to a lower temperature than milk. Every machine below has a published review, with its steam system named on the card.
🏆 2026 Best Overall Espresso Machine winner
Breville Bambino Plus
Semi-Automatic · Automatic milk · Plant milk 5/5
$399.95Live Amazon price · as of 10/06/2026 2:07 PM
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Breville Bambino
Semi-Automatic · Manual milk · Plant milk 4/5
$249.95Live Amazon price · as of 10/06/2026 2:07 PM
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Breville Barista Pro
Semi-Automatic · Manual milk · Plant milk 4/5
$629.95Live Amazon price · as of 10/06/2026 2:07 PM
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De'Longhi Dinamica Plus
Bean-to-Cup · Automatic milk · Plant milk 4/5
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Buy on Amazon →Frequently asked questions
What is in an eggnog latte?
Espresso and steamed eggnog, usually with a splash of milk, topped with ground nutmeg. It is a latte with eggnog standing in for some or all of the milk.
Why does my eggnog curdle when I steam it?
Eggnog contains egg, and egg proteins set when they get hot enough. Combined with its high sugar content, which scorches, that produces the grainy split texture. Steam it cooler than you would milk and stop earlier.
Should I use all eggnog or mix it with milk?
Mix it. Straight eggnog makes a very thick, very sweet drink and steams unpredictably. Half eggnog and half milk is a sensible starting point, and the reference build includes a splash of milk for exactly this reason.
When did Starbucks introduce the eggnog latte?
In 1986. It stayed on the holiday menu until 2021, when it was dropped, and returned in 2025 after a four-year absence.
Can I froth eggnog like milk?
Not to the same texture. Eggnog is already thick and will not build light microfoam the way milk does; it gives a denser, heavier body. That is the nature of the ingredient rather than a technique failure.
Sources for this page: Composition (espresso, steamed eggnog, a splash of milk, ground nutmeg), the 1986 introduction, the 2021 removal and the 2025 return after four years: Starbucks’ published description and multiple independent news reports of the holiday menu, read 2026-10-02 · Behaviour of egg proteins and sugar under heat, and the resulting steaming guidance: standard dairy and culinary practice, consistent across the sources consulted 2026-10-02 We have not measured drinks in a lab; where volumes differ between authorities, the page names each authority rather than averaging them, and machine capabilities come from our own published review records.