Name: Eggnog Latte without a Milk Frother
Prep time: 5 min
Cook time: 10 min
Ingredients: 8 ounces (1 cup) eggnog; 4 ounces (1/2 cup) espresso or very strong black coffee; garnishes - freshly ground nutmeg, fresh whipped cream (optional)

Eggnog Latte without a Milk Frother

December 7, 2018

This post has been compensated by Gourmesso. As always, all opinions are my own. Thank you for supporting the brands that keep Chattavore running!

This eggnog latte is just as good as what you get in a coffee shop, and you don’t have to get out of your PJs. No milk frother required!

I mentioned a while back that I had never had the ubiquitous pumpkin spice latte. Honestly, it was a rebellion of sorts. As much as I love coffee (and boy, do I love coffee) by the time I heard of pumpkin spice lattes, the trend was out of control. Now, of course, the joke is that every basic white girl (a category that I certainly fall into) is obsessed with yoga pants, UGG boots, and pumpkin spice lattes. Haha, funny stuff. While I certainly am obsessed with my yoga pants, I refused to even delve into pumpkin spice latte territory, particularly since most coffee shops don’t even put a whiff of pumpkin into their lattes (insert eye roll here). Also, my feet would sweat an unpleasant amount in furry boots.

I finally tried one this fall, just to say that I’d done it. And you know what? It was good. Not earth-shatteringly, I’m going to drink this every day good. Just good. One and done, honestly. I kind of shrugged and wondered why everyone is so obsessed. My coffee loves tend toward the more simple. I drink my morning coffee out of a gigantic latte mug with nothing but a splash of half and half, and I’ve done this every day for years. In my mind, there has never been any need to toy with perfection.

Enter the eggnog latte. I should have known better than to get tangled up, but I couldn’t resist. It had been tempting me from the menu, from the seasonal signs, from recipes I found online, for a while. A gift card from a friend spurred me on, and I had to give it a try. I marched up to the counter and ordered my eggnog latte, no whip (don’t want to dilute the flavors) and…life changed.

I love eggnog is the thing. I’ve loved it ever since I was a kid, when my dad and I would mainline it for two months every holiday season. I might have mentioned it a time or two, not really sure (yes, I’m sure, I have definitely mentioned it, most recently in the refreshed version of my own homemade eggnog). I’ve tried splashing a bit of eggnog in my coffee, but I’ve never been able to get the balance right so that you can actually taste the eggnog over the coffee, but that eggnog latte…well, that got it right. I was further spurred on by a recipe that I saw recently on one of my favorite blogs, How Sweet It Is.

I recently got a Nespresso machine, and I’m pretty much in love – especially since I discovered these unique Gourmesso coffee pods, which are compatible with most Nespresso machines and deliver great espresso flavor in under 30 seconds (plus they’re less expensive than Nespresso’s coffee pods, which I love). I steamed some eggnog on my stovetop and, because (like most average human beings) I don’t have a milk frother, I used my hand blender to foam the nog. If you don’t have a hand blender, you can absolutely use a regular blender – anything to whip some air into the eggnog.

With my hand blender, my Nespresso, and Gourmesso’s delicious coffee pods, I was able to whip up two eggnog lattes in under ten minutes, all while wearing my yoga pants and a messy bun standing in my kitchen. And they were every bit as delicious as the $5 latte that I bought at the coffee shop. Goals met.

This eggnog latte is so quick, easy, and delicious – why wouldn’t you make it?

Mary

Eggnog Latte without a Milk Frother
5 minPrep Time:
10 minCook Time:
15 minTotal Time:

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Ingredients
8 ounces (1 cup) eggnog
4 ounces (1/2 cup) espresso or very strong black coffee
garnishes - freshly ground nutmeg, fresh whipped cream (optional)
Instructions
In a medium saucepan set over medium heat, heat the eggnog until very hot and barely simmering, stirring constantly.
Pour the eggnog into a large jar (I used a quart-sized Mason jar) and blend with a hand blender until very foamy. If you don't have a hand blender, use a regular blender.
Pour the espresso or coffee into a large mug. Add the frothed eggnog and stir lightly to combine. Add desired garnishes, such as nutmeg or whipped cream.
7.8.1.2
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https://chattavore.com/eggnog-latte-without-milk-frother/

Six-Ingredient Homemade Eggnog

December 6, 2018

This homemade eggnog is easy and only includes six ingredients, so you’ll know exactly what you’re drinking this holiday season.

Beverages can be polarizing, no? If you remember the cola wars of the Eighties, you know what I’m talking about. I mean, not even Billy Joel could take it any more. It really was the biggest issue of the decade. Coffee is another. You either ARE a coffee drinker, or you aren’t. Or you throw back Diet Coke and would never consider drinking regular, or vice versa (I happen to be a full-sugar kind of girl, though I prefer Blue Sky or, better yet, Pure Sodaworks these days). Wine? Love it or hate it. Beer? You’re a beer drinker or you think it tastes like….well, never mind. Even water can fall into the trap. While, besides my morning coffee, it’s pretty much the only thing I drink (on a daily basis, anyway), I know people who never let a drop of plain, unadulterated water pass their lips (too boring, they say). However, one cannot argue that water is, well, the basis of matter, pretty much.

Then there’s eggnog. I have found that eggnog evokes one of two reactions: “Oh, I LOVE eggnog!” OR “I HATE eggnog! (followed by gagging noises, crumpled faces, etc.)” I happen to fall in the former camp. I was raised on Mayfield eggnog, which appeared in the grocery store in late October or early November. My dad and I drank the stuff like water and somehow managed to escape the holiday season without resembling Violet Beauregarde after she turns into a giant blueberry and has to be rolled out of Willy Wonka’s factory.

Thank goodness I married someone who shares my feelings about eggnog (perhaps his shared affection was part of our connection, although we’d been dating for nine months when eggnog first entered our relationship, so probably not). We wait as long as we can possibly force ourselves too, because once it’s on….IT’S ON. My mother-in-law serves eggnog at Thanksgiving and Christmas dinners in glasses so small I can’t imagine what they were actually intended for (juice, I’m assuming, but I can’t be sure) which makes me and Philip laugh because we chug our eggnog from 12-ounce tumblers that sometimes we only fill 3/4 of the way, you know, when we’re feeling virtuous.

I was so happy when I found the inspiration for this homemade eggnog recipe on Carrie Vitt’s wonderful website, Deliciously Organic. As delicious as the storebought stuff is, even the organic varieties contain stabilizers and are pasteurized to death to extend the shelf life (and really, there’s no need for an extended shelf life when you’re going to drain the eggnog in a couple of days anyway, you know, drinking it from our tumblers and all). I couldn’t even find ingredient lists for any regular store brands online. Hmmmm. Carrie’s recipe has five ingredients: whole milk, eggs, vanilla (yes, I make my own. It’s easy.), maple syrup, and nutmeg.

I’ve changed my recipe up a bit, using regular sugar instead of maple syrup, mainly for the flavor factor (the maple syrup does tend to dominate the flavor a little bit). You could totally use maple syrup or even palm sugar here, though. Unlike many homemade eggnog recipes, it’s cooked, so the integrity of your eggs is not quite as crucial as it may be otherwise (but I do try to buy the best eggs I can anyway). The most difficult part is waiting for it to heat to 160 degrees and stirring frequently. Well, really, the waiting is the hardest part (thanks, Tom Petty) because you have to let it chill for several hours before drinking it. But when the wait is over, you’ll declare it totally worth it.

Promise. You’ll love this 6-ingredient homemade eggnog (assuming you’re one of those eggnog lovers, anyway).

Shared on Meal Plan Monday on Southern Plate.

Mary

Yield: 6 cups

Six-Ingredient Homemade Eggnog

This recipe is adapted from Deliciously Organic by Carrie Vitt.

10 minPrep Time:

45 minCook Time:

55 minTotal Time:

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Ingredients

6 Large eggs
2 Large egg yolks
3/4 cups sugar (if you don't want to use white sugar, you can use an equal amount of maple syrup or palm sugar)
3 cups whole milk
1 cup heavy cream (you can leave out the cream and sub in another cup of milk for a slightly less rich nog)
1 tablespoon vanilla extract
1/4 teaspoon nutmeg (plus more for sprinkling)

Instructions

Whisk the eggs, yolks, and sugar together in a large saucepan until well combined.
Gradually whisk the milk into the egg mixture until fully incorporated. Heat over medium-low, stirring frequently, until the mixture thickens and reaches 160 degrees (measure using a candy thermometer or, in a pinch, an instant-read thermometer).
Strain the eggnog through a fine-mesh strainer. Stir in the vanilla and the nutmeg. Chill thoroughly before serving (four hours, at least). Serve with additional nutmeg sprinkled on top, if desired (we use only fresh nutmeg, which isn't even in the same category as the preground stuff. Really.).

Notes

This takes a long time to cook because you want to heat it gradually to make sure you don't scramble the eggs. However, you don't have to stir it every second, so you can get other things done while it cooks.

https://chattavore.com/six-ingredient-homemade-eggnog/

This homemade eggnog is easy and only includes six ingredients, so you'll know exactly what you're drinking this holiday season. | Recipe from Chattavore.com

Holiday Prosecco Punch with Cranberry & Orange

November 10, 2017

This is a sponsored post written by me on behalf of Riondo Prosecco for SocialSpark. All opinions are 100% mine.

Full of festive flavors, this holiday Prosecco punch with Riondo Prosecco is the perfect bubbly drink for a pre-shopping holiday brunch!

Click here to save this recipe!

Where Does Thanksgiving End and Christmas Begin??

I have to admit, I am one of those people who really thinks that holidays should be divided up neatly, with nice clean lines drawn between them. We won’t even begin to talk about the fact that craft stores start putting out their holiday decorations the second that the patriotic summer fare gets put away after Independence Day…I have to sigh deeply when I step into a store to pick up some discounted Halloween candy and see that Christmas trees are out. Where does Thanksgiving fit into this?

Alas, I don’t get to make the decisions around here (I know that you are all disappointed about that) and on November 1st we are rocketed neatly into “the holiday season”, which we all know means the Christmas season. I guess I should be glad that it gives us more time to celebrate the season?

Holiday Time = BRUNCH TIME

Which means that we have more time for something that I think is highly underrated: the holiday brunch. I mean, why should special breakfast foods be limited to Christmas morning? And why why why shouldn’t we have a special sparkly cocktail designated just for the holiday season?

Holiday Prosecco Punch

This holiday Prosecco punch fits the bill. Riondo Prosecco is the star of the show…not too dry but not too sweet. Riondo Prosecco is imported from Italy but still very affordable. Of course, you can drink it on its own, but it pairs perfectly with a little cranberry juice, a little orange juice, and a splash of triple sec to make a bubbly brunch cocktail that you won’t soon forget. So this holiday season, before you head out to do your shopping, invite your friends over for a little pre-shopping brunch session with this holiday Prosecco punch!

Click here for more Riondo Prosecco Cocktails.

Click here to save this recipe on Pinterest!

Mary

Yield: 6-8 servings

Holiday Prosecco Punch with Cranberry & Orange

10 minPrep Time:

10 minTotal Time:

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Ingredients

375 ml orange juice, chilled
375 ml cranberry juice, chilled
125 ml triple sec
1 750 ml bottle Riondo Prosecco, chilled
1/2 of a 12 ounce bag of cranberries
1 naval orange, sliced

Instructions

Combine the orange juice, cranberry juice, triple sec, and Riondo Prosecco in a large pitcher. Add the cranberries and orange slices. Serve immediately.

https://chattavore.com/holiday-prosecco-punch-with-cranberry-orange/

Frozen Watermelon Margarita (non-alcoholic version included) + Video

June 26, 2017

This frozen watermelon margarita is like summer in a salty sugar-rimmed glass! For the kids and teetotalers, a non-alcoholic version is included! Scroll down for video!

Who out there can’t get enough ?watermelon? in the summertime (??)? Interestingly, I married a man who will eat watermelon if he is forced to, but since he’s never forced to, he doesn’t eat watermelon. He’s never liked cantaloupe or honeydew, and honestly, though I like them, I get that. Watermelon though? He used to like it but now he doesn’t. What gives?

Because of this, I have been forced to buy these little mini watermelons. I have seen them called “personal” watermelons and that always makes me laugh. It’s my own personal watermelon…it really is. It’s really kind of convenient, because even if Philip were eating it too a big watermelon would be way more than we’d ever finish before it went south and I don’t think I have any storage containers that big anyway.

Funny story about the watermelons used to make this recipe…I’ll admit that while I usually try to get my produce, at least in the summer, from local stands and what not, I bought these at Costco, which had these baby watermelons in pairs in a little mesh bag. My friend was grabbing dog food over by the wall and I told her that I was going to go grab some watermelons, and went traipsing back to the cart carrying two small watermelons right. in front. of my chest. Ooooooops. Also, how many of you can’t carry a watermelon without thinking about Dirty Dancing? I know I can’t (can you believe that Philip has never seen that movie?!?!).

Mostly I’m a watermelon purist. I really don’t care to eat it in a salad or anything like that, and I would never, ever put salt on my watermelon. But…there’s something about a watermelon margarita that gets my heart pumping (especially a frozen watermelon margarita!). Watermelon and lime go really well together, and frozen watermelon is basically like melon flavored ice. I literally just chunk my watermelon up and freeze it – so easy. Instead of lime juice, I use frozen limeade concentrate here. You all know I usually go for fresh but I read a lot of articles about frozen lime margaritas and they all recommended limeade concentrate because it retains its flavor better. I’m not one to argue.

This frozen watermelon margarita comes together super-quick in your blender, and a non-alcoholic version is as simple as subbing in lemon-lime soda for the tequila and triple sec. And, I’m going to commit heresy against myself here, but a rimmed glass is an absolute necessity when you are having a margarita, virgin or not (I like a mixture of sugar and salt). I rolled my eyes at myself when I realized that I had put a straw in a rimmed glass, but then I realized that this drink does well with a good stir from time to time, so I recommend you follow suit!

Mary

Yield: 1 drink

Frozen Watermelon Margarita (non-alcoholic version included)

10 minPrep Time:

10 minTotal Time:

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Ingredients

1 cup frozen watermelon chunks
2 tablespoons frozen limeade concentrate
1 1/2 ounces (one shot) silver tequila (gold is fine too, but I always prefer silver)
2 teaspoons triple sec
OR sub 1/4 cup lemon-lime soda (Sprite, 7Up, or Sierra Mist) for the tequila and triple sec
3-4 ice cubes
lime wedges for garnish

For rimming the glass

lime juice or water
2 tablespoons kosher or sea salt
2 tablespoons granulated sugar

Instructions

Pour the lime juice or water into one small plate and the sugar and salt into another plate. Mix the sugar and salt together with your fingers. Dip the rim of your glass into the water or lime juice then twist into the sugar/salt mixture. Set aside.
Combine the watermelon, limeade, tequila and triple sec (or lemon-lime soda), and ice cubes in a blender. Blend until smooth. Pour into the rimmed glass and serve garnished with a wedge of lime.

https://chattavore.com/frozen-watermelon-margarita-non-alcoholic-version-included/

This frozen watermelon margarita is like summer in a salty sugar-rimmed glass! For the kids and teetotalers, a non-alcoholic version is included! | Recipe from Chattavore.com

Frozen Pineapple Mojito (Non-Alcoholic Version Included)

May 30, 2017

A frozen pineapple mojito just tastes like summer! It’s a great way to cool off on a hot day and a delicious way to kick back and relax!

Okay, summer is still 22 days away, but can we all agree that it is, at least unofficially, summer? Because, you guys, IT IS OFFICIAL, I AM ON SUMMER BREAK?????☀️. And it’s a million degrees outside (okay, it’s in the eighties, but come on). So, in my house, it is unofficially official. #fulltimebloggertillAugustyall

My plans for the summer include retraining my brain to be able to sleep like a normal human being, trying to stay off of social media a little more than I currently do, actually keeping my house clean, eating more vegetables, reading reading reading (currently, I am reading The Handmaid’s Tale <–affiliate link–, which I read when I was a freshman in college…I am very interested to compare my 38-year-old perspective to my 18-year-old perspective…so far it’s a pretty vast difference), and, of course, spending a ton of time on my blog. Like, actually treating my blog like a full-time job. I have failed at that the last few summers and this summer I am determined. Social media is the problem. Time. Waster.?

Oh, and my plans also include lots of self-care. ??See eating more vegetables. Also, saying nice things to myself. You should try that. You might be surprised at how different you feel when you leave behind the Western expectation that we’re all supposed to loathe ourselves. What is that about?!?!?! Good exercise habits fall into that category too. For years I basically beat my body up, running and doing HIIT and putting a ton of pressure on my joints. And if running and HIIT work for you and you enjoy it, then DO IT. But it didn’t and I didn’t and I was just doing it because I thought I had to, and it got me nowhere except in a world of (literal) hurt. So now I walk and strength train and do yoga and, you guys, I feel so good.

Also in my self-care plan? Some sort of delicious drink every day. That doesn’t always mean alcohol. Most days it’s a latte or an iced coffee. But some days a cocktail is what I need, and I welcomed this week with this fresh and sweet (but not too sweet) frozen pineapple mojito. Mojitos have some of my very favorite flavors – mint and lime – as it is, and pineapple just goes so well with those flavors. I like spiced rum for my pineapple mojito, but if you want to use regular light rum, that would be fine, and I would bet that a little coconut rum would work well here too. No matter what rum you use, this frozen pineapple mojito is just infinitely slurpable. Buzz one up and kick up your feet!

This post contains affiliate links. This means that if you click the link and make a purchase, I will receive a small commission. This does not affect the cost to you. For more information, please see my disclosures. Thank you for supporting my blog!

Mary

Yield: 1 drink

Frozen Pineapple Mojito

10 minPrep Time:

10 minTotal Time:

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Ingredients

1 tablespoon granulated sugar
1/4 cup loosely packed mint leaves
juice of 1 lime
4 ounces (about 1 cup) frozen pineapple chunks
1 1/2 ounces (3 tablespoons) rum (I prefer spiced, but light or coconut rum would work as well)
1 1/2 ounces (3 tablespoons) lemon-lime soda or soda water
3-4 ice cubes

Instructions

Place the sugar, mint leaves, and lime juice in a 10-12 ounce glass. Muddle with a muddler or the handle of a wooden spoon until the leaves are mostly broken down.
Place the pineapple, rum, soda, and ice cubes in a blender. Blend until smooth.
Pour the pineapple mixture into the glass with the mint mixture. Stir to combine. Serve immediately.

Notes

For a non-alcoholic version, replace the rum with more soda.

https://chattavore.com/frozen-pineapple-mojito/