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Ingredients
- For the lattes:
- 6 cups water
- 3/4 cup ground dark-roasted coffee
- 1/2 gallon (2 quarts) store-bought eggnog
- 2 (3-inch) cinnamon sticks
- 1/2 teaspoon freshly ground nutmeg, divided
- 1 teaspoon vanilla extract
- For serving (optional):
- Sweetened whipped cream
- Freshly grated nutmeg
- Cinnamon sticks
- Bourbon, brandy, or aged rum, for spiking
Details
Adapted from thekitchn.com
Preparation
Step 1
Brew the coffee with the 6 cups of water in a standard drip coffeemaker. (Alternatively, do it in batches in a French press.) Transfer to a 5-quart or larger slow cooker.
Add the eggnog, cinnamon sticks, and 1/4 teaspoon of the nutmeg and stir to combine. Cover and heat on the LOW setting until the flavors meld and the mixture is heated through, about 3 hours. Stir in the vanilla and remaining 1/4 teaspoon nutmeg. Keep on the WARM setting for up to 3 hours.
Serve in mugs topped with whipped cream, freshly grated nutmeg, and a cinnamon stick if desired. Spike each 8-ounce serving with 1 1/2 ounces bourbon if desired.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
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