Eggnog Latte Loaf Recipes

Steps:

• Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray; lightly flour.
• In large bowl, beat all bread ingredients with electric mixer on medium speed about 30 seconds, scraping bowl constantly, until blended. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan.
• Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• Dissolve instant coffee in hot water. In small bowl, mix coffee, powdered sugar and butter until smooth. If necessary, stir in a few drops of hot water until thin enough to drizzle. Drizzle glaze over loaf. To store, wrap in plastic wrap and refrigerate up to 1 week.

Steps:

• Heat eggnog in a small saucepan over medium heat, whisking constantly, until thick, foamy, and hot. Pour over a double shot of espresso.

Steps:

• Preheat oven to 350°. In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. In another bowl, beat the eggs, eggnog, sugar, butter and extracts; stir into dry ingredients just until moistened., Pour into three greased 5-3/4x3x2-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• Pour milk and eggnog into a steaming pitcher and heat to between 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Brew the shot of espresso, then add to mug. Pour the steamed milk and eggnog into the mug, using a spoon to hold back the foam. Spoon foam over the top. Sprinkle nutmeg on top of the foam.

Steps:

• Pour the espresso into a mug.
• Combine the eggnog and milk in a milk steamer and steam according to manufacturer's instructions.
• Pour the steamed eggnog-milk mixture into the mug and then top with the foam.

Steps:

• Pour the espresso into a large mug. Top with most of the frothy milk, then the eggnog or advocaat.
• Stir, add the rest of the milk and sprinkle with the nutmeg and cinnamon to serve.