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Drink recipe · from the recipe book

Iced Fresh-Ginger Molasses Eggnog Latte

A chilled, creamy latte of cold coffee over a thick, custardy eggnog steeped with fresh ginger, dark molasses, cinnamon and a peppery hint of clove.

Iced Fresh-Ginger Molasses Eggnog Latte

Ingredients

  • 1¾ cups (410 ml)420 gMilk, 2%
  • ½ cup (120 ml)120 gHeavy cream
  • 3½ tbsp grated20 gFresh gingerthinly sliced
  • 3 large150 gEggsbeaten
  • 2 tbsp45 gMolasses
  • ¾ tsp2 gGround cinnamonplus a pinch for garnish
  • ⅛ tsp0.3 gGround cloves
  • ⅛ tsp0.3 gBlack pepper
  • 1 tsp4 gVanilla extract
  • ⅛ tsp0.5 gSalt
  • 1½ cups (350 ml)360 gBrewed coffeebrewed strong and chilled

Steps

  1. In a medium pot, warm the 2% milk, heavy cream and sliced ginger over medium heat until steaming, then take off the heat and let steep for 10 minutes.
  2. Lift out and discard the ginger slices.
  3. In a bowl, whisk the eggs with the molasses, most of the cinnamon, the cloves, black pepper and salt until smooth.
  4. Slowly whisk a ladle of the warm milk mixture into the egg mixture, then pour it all back into the pot.
  5. Cook over medium-low heat, stirring constantly, until the eggnog thickens enough to coat a spoon and reaches 160°F (71°C) on a thermometer, about 6 to 8 minutes; do not let it boil.
  6. Take the pot off the heat, stir in the vanilla, and pour the eggnog into a container. Cool it promptly and chill in the fridge until cold, about 2 hours.
  7. Fill four glasses with ice, pour in the chilled coffee, then top with the cold eggnog.
  8. Dust each glass with the remaining pinch of cinnamon and stir before sipping.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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