This quick and easy eggnog latte recipe is perfect for using up leftover eggnog and makes every morning feel like Christmas morning.
Eggnog and I have always had a love/hate relationship. I love it, but I can only drink about two or three sips before all that thick, sweet creaminess starts to be way too much.
Still, I love having it on hand around the holidays to use in recipes (like my favorite Christmas cookies ) so in December, I always have multiple bottles go to waste where I’ve only used like a third of a cup.
Well, you know how I feel about food waste , so I decided to find some more ways to use up leftover eggnog, and this is one of my favorites, an eggnog latte!!
What does an eggnog latte taste like?
If you’ve ever had a Starbucks eggnog latte, you know that it’s the best of all worlds.
You have that strong, delicious eggnog flavor, but the milk and coffee keep it from being thick and overwhelming. Plus it’s caffeinated so you’ll have energy for all that Christmas prep I’m sure you already have a head start on…
In my perfect world, all winter mornings would start with an eggnog latte (and maybe a giant Christmas cookie and a handful of gingerbread cookies ).
Ingredients
- Eggnog: Any eggnog will work in this recipe including non-dairy eggnogs.
- Milk: Use whatever milk you prefer. The higher fat the milk, the creamier your latte will be. For an extra creamy drink, replace some of the milk with a splash of half and half or heavy cream .
- Strong coffee or espresso: You can use espresso or coffee brewed at double strength (or just regular old coffee for a more mild latte–it’s still delicious). Instant espresso powder * is a handy thing to keep stocked in your pantry for coffee and for baking in general (it will give your chocolate desserts a nice kick). You can order it online and also find it in a little jar in the coffee aisle at most grocery stores.
- Sugar: Depending on how sweet your eggnog is and how sweet you like your lattes, you can add just a little sugar to make this coffee your perfect level of sweet.
How to Make an Eggnog Latte
- Heat eggnog and milk together on the stove and whisk until frothy.
- Pour milk and eggnog mixture over coffee.
- Sweeten with sugar if you prefer a sweeter latte.
- Drink and enjoy!
Can I double this recipe?
Yes. To double the eggnog latte recipe ingredients, hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider. No other cooking changes are needed.
Can I make this dairy-free?
Yes! Just use dairy-free eggnog and your favorite dairy-free milk. For a richer drink, you can replace some of the milk with a couple tablespoons of dairy-free creamer.
More Starbucks Copycat Recipes
- Homemade Mocha
- White Chocolate Mocha
- Pumpkin Spice Latte
- Chai Latte
- Caramel Macchiato
- Peppermint Mocha
More Holiday Recipes
- Homemade Hot Chocolate
- White Hot Chocolate
- Snickerdoodle Hot Chocolate
- Dutch Apple Pie
- Snickerdoodles
Ingredients
- ▢ 2/3 cup eggnog
- ▢ 1/2 cup milk (any percentage)
- ▢ 1/3 cup strong coffee or espresso
- ▢ 1 teaspoon sugar (optional)
Optional Toppings
- ▢ Whipped cream
- ▢ Ground nutmeg for sprinkling
Instructions
- On the stove (or in the microwave) heat eggnog and milk together, stirring frequently until it begins to steam (don’t let it begin to boil). Remove from heat and use a whisk or handheld milk frother to whisk the milk until foamy.
- Add hot coffee or espresso to your 12-ounce coffee cup. Pour eggnog mixture over the top. Taste and add sugar if you like a sweeter latte before adding optional toppings if desired.
- Enjoy!
Notes
This Easy Pork Ragu is incredibly meaty red sauce that’s tangy, a little garlicky, and just a tiny bit sweet. Spoon it over a big pile of noodles, and it’s the perfect comfort food.
Hey friends, we’re halfway into November, and if I had my way, it would be all comfort food all the time for dinner around here. I have a ton of comfort food recipes on the site, Ham and Potato Soup , Beef Stroganoff , Classic Roasted Chicken , and today I’m sharing one of my newest comfort food favorites, Pork Ragu.
This is one of those dishes that is perfect for lazy, overcast Sundays. It’s easy to make, but has just enough steps and requires a long enough braising time, that you feel like you accomplished something great when it’s done (even though you mostly just left it alone in the oven). 😉
Ingredient Notes
- Pork shoulder: Not only is pork shoulder a fantastic cut of meat for braising, but it’s also quite inexpensive. Keep an eye on deals at your local store, and you can often find it for 1.99/pound.
- Carrots, celery, onion: Finely diced carrots, celery, and onions help make the flavor base for the sauce.
- Dry red wine: I like to use Cabernet Sauvignon here, but Merlot and Pinot Noir are also good options.
- Crushed tomatoes: If you only have diced or whole tomatoes, you can use them. Just pulse them in their juices with an immersion blender, food processor, or countertop blender a few times until they resemble chunky salsa.
A Note on Pork Shoulder for Ragu
This recipe calls for a pork shoulder roast, sometimes called Boston butt or pork butt roast. It’s the cut of meat you use for carnitas and country-style pork ribs and is a perfect cut for braising because it becomes fall-apart tender when given a long, slow cooking time.
Best of all, pork shoulder is usually pretty cheap, so if you’re looking for a dinner-to-impress that won’t break the bank, this is a great option.
Boneless vs bone-in shoulder roast: I called for a boneless roast here, because bone-in pork shoulder has a y-shaped bone that is annoying to remove, but if bone-in is all you can find, it will work just fine. Use a sharp knife to slice around the bone to remove it, and don’t stress too much if you leave a bit of meat on the bone when cutting it out.
How to Make Pork Ragu
- This recipe starts with a soffritto, a combination of celery, carrot, and onion, finely diced. After the long, slow cooking time, the vegetables practically melt into the sauce, so you won’t really see them in the finished dish, but they add a ton of base flavor to the ragu.
Make sure to cut your veggies and measure out the rest of your ingredients before you begin cooking because there won’t be a ton of time to do it once you start.
- Once your ingredients are prepped, you’ll trim your roast of any huge pieces of fat and cut it into (about) four evenly sized pieces. Don’t worry if there is still some fat in your pieces. You can pick it out while shredding the meat at the end.
Generously salt and pepper all sides of your pork chunks, and then brown them in a Dutch oven or large oven-safe pot. Browning your meat will help to enhance and deepen the flavor of your sauce, so don’t skip this step.
Once the meat is browned, use tongs to transfer it to a plate. If the pork rendered a lot of fat into the pan, spoon off all but about 2 tablespoons.
- Turn heat down to medium-low, and add your veggies. These get cooked down until they begin to soften, and then add the garlic, followed by your tomato paste.
Like the meat, you want to give the tomato paste a chance to really cook so you fully develop that flavor.
Let it cook until it begins to caramelize on the bottom of the pot (it will begin to stick and look like it wants to burn). Once it reaches that point, add the red wine and scrape the bottom of the pan to remove anything that’s stuck.
Kitchen Tip: Freeze leftover tomato paste in 1-tablespoon servings and store in an airtight container or bag in the freezer for later.
You’ll bring the wine to a simmer and cook until it reduces by half. If you feel like you’re bad at eyeballing this, dip the top of a wooden spoon into the sauce to see where you started, and then check against that line occasionally.
- Add in your crushed tomatoes and spices and then the pork and any juices that have accumulated on the plate. Nestle the pieces so that they are submerged, and bring the mixture back to a simmer, cover and transfer it to your oven.
Cook for about 2 1/2 to 3 hours, until the pork is fall-apart tender. Once the pork is done, transfer the meat to a cutting board and shred it, picking out any pieces of fat or silver skin as you go.
Add half of the shredded meat back to the pot and stir. Continue to add meat to the pot until it reaches your preferred meat to sauce ratio. Any leftover shredded pork can be frozen and used for pulled-pork sandwiches or on pizza.
And your sauce is done! Time to spoon over pasta and enjoy.
What pasta to use for pork ragu?
Wide pasta ribbons that are really going to pick up the sauce are best, but other pasta variations including rigatoni and even egg noodles will work just fine.
Pappardelle is my favorite pasta to use here, but I rarely see it in stores, so you might need to plan ahead and order it . Tagliatelle is what I used for these photos (because I didn’t plan ahead 😉 ).
Can I use pork loin roast instead of pork shoulder?
Unfortunately no. Pork loin is a much leaner roast which won’t cook as well using this low and slow method.
What to serve with pork ragu?
This is a dish that is pretty rich, so it’s best served with simple sides. Some garlic bread and a simple salad or butter and garlic green beans are my go-to.
Can I make this in advance?
Yes! This sauce can be made up to 2 days in advance. When ready to serve, simply reheat the sauce, make the pasta, and you’re good to go.
Can I freeze pork ragu?
Absolutely. Braised pork ragu is fabulous for freezing. It tastes just as good after being frozen as it does fresh, and it’s always comforting knowing you have some good meals stashed in the freezer for busy weeknights.
Freeze portions in airtight containers or freezer bags, and they’ll last up to 3 months in the freezer. Defrost the sauce overnight in the fridge and then heat in the microwave or on the stove. Cook 2 to 3 ounces of pasta per serving, top with warmed ragu, and enjoy.
More Low and Slow Dishes
- Hungarian Goulash
- Easy Braised Short Ribs
- Slow Cooker Tri-tip Sandwiches
- Beef Barbacoa
- Slow Cooker Beef Ribs
Recipe Notes
If you purchase a roast larger than 2-3 pounds, you can cook the entire thing in the sauce and then use the extra cooked pork in other things like sandwiches, nachos , or burritos .
Equipment
- Dutch oven or large oven-safe pot
Ingredients
Special Equipment
- ▢ Dutch oven or large oven-safe pot with a lid *
Pork Ragu
- ▢ 2 to 3 pound boneless pork shoulder roast
- ▢ Salt and pepper
- ▢ 2 tablespoons vegetable oil
- ▢ 1 large carrot peeled and finely diced
- ▢ 1 celery rib finely diced
- ▢ 1/2 small onion finely diced
- ▢ 4 cloves garlic pressed or diced
- ▢ 2 tablespoons ( 33g ) tomato paste
- ▢ 1 cup dry red wine *
- ▢ 1 28-ounce can crushed tomatoes
- ▢ 1 teaspoon dried oregano
- ▢ 1/2 teaspoon crushed rosemary
- ▢ 1/4 teaspoon ground thyme
- ▢ 2 bay leaves
- ▢ 8 to 10 ounces pappardelle, tagliatelle, or other wide pasta
- ▢ Parmesan for topping
Instructions
- Adjust your oven racks so that your Dutch oven will fit inside. Preheat oven to 325°F.
- Trim any large pieces of fat from roast and cut it into 4 evenly sized pieces. Generously salt and pepper all sides.
- In a Dutch oven or large oven-safe pot with a lid, heat oil over medium-high heat. Brown pork on all sides and transfer to a plate.
- If pork has rendered a lot of fat in the pot, spoon off all but 2 tablespoons and turn heat to medium-low. Add carrot, celery, and onion, and cook for 5 minutes.
- Add garlic and cook until garlic begins to turn golden, 30 seconds to 1 minute.
- Turn heat up to medium and add tomato paste. Cook until sugars in the paste begin to caramelize on the bottom of the pot, about 3 minutes.
- Add red wine, and use a wooden spoon to scrape the bottom of the pot, removing anything stuck. Bring to a simmer, and cook until reduced by half, 3 to 5 minutes.
- Stir in tomatoes, oregano, rosemary, thyme, and bay leaves. Return pork and any juices on the plate to the sauce and submerge. Bring to a simmer, cover and cook in the oven for 2 1/2 to 3 hours, until meat is pull-apart tender.
- Put a pot of generously salted water on the stove to boil for pasta. Cook pasta according to package instructions.
- While your pasta cooks, transfer meat to a plate or cutting board, and use two forks to shred, removing any fat or silver skin as you go.
- Add half of the meat back to the sauce, and stir. Continue to add meat into the sauce until it reaches your desired sauce to meat ratio. If there is any shredded pork remaining, save it and use it for pulled pork sandwiches or topping pizza.
- Taste sauce, and add salt if necessary.
- Serve sauce over pasta, top with freshly grated parmesan, and enjoy!
Notes
Recipe Adapted from Andy Ward & Jenny Rosenstrach’s Pork Shoulder Ragu on Food52
These rich and amazing Buckeye Brownie Cookies have a fudgy chocolate cookie base, sweet peanut butter center, and are topped with melted chocolate.
Looking for a truly decadent and ridiculously good cookie recipe to try out this weekend? You should definitely make these Buckeye Brownie Cookies.
The cookie base might look familiar. It’s the same one I use for my Miniature Hot Chocolate Cookies . It’s made with pure melted chocolate and just a tiny bit of cocoa powder. So about 90% of the chocolate flavor comes from actual chocolate, making the cookies incredibly rich and soft, to the point that they are more of a brownie in cookie form than anything.
On top is a layer of sweet peanut butter, and then they get slathered in melted chocolate so you end up with a cookie that is sheer indulgence. And since this is a small-batch recipe and makes just 6 cookies, feel free to indulge away.
Ingredient Notes
- Butter: Unsalted or salted butter will work in this recipe. If using salted butter, cut the salt in the recipe to a pinch.
- Chopped semi-sweet chocolate: Most of the chocolate flavor in these cookies comes from melted chocolate in the dough, so be sure to use good-quality chocolate. Good-quality chips like Ghirardelli or Guittard will work just fine.
- Peanut butter: Natural-style peanut butter will work okay for these cookies, but you’ll get a smoother peanut butter layer if you use a processed brand like Jif or Skippy.
How to Make Buckeye Brownie Cookies
- Melt chocolate and butter together and stir until smooth.
- Combine brown sugar, egg, and vanilla, and then stir in the melted chocolate.
- Add remaining cookie ingredients and stir until a sticky dough forms. Refrigerate until firm enough to handle. Form dough into 6 large balls and bake.
- Stir together peanut butter and powdered sugar, form into disks, and press into the baked cookies.
- Top the cookies with melted chocolate and chill until chocolate is set.
- Eat and enjoy!!
Can I freeze buckeye brownie cookies?
Yes. Buckeye cookies freeze very well. Even though this is a small-batch recipe, I still often freeze most of them because they are just so rich and filling.
To freeze, store in an airtight container or freezer bag for up to 2 months. Defrost on the counter for 15-20 minutes to give the peanut butter and chocolate time to come back to room temperature or enjoy frozen on a hot summer day.
Can I double this recipe?
Yes! The recipe doubles with no preparation changes needed. To change the recipe yield, hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider.
I’m in a hurry. Do I have to chill the dough?
Sorry but YES! Because this recipe uses melted chocolate, you absolutely must chill the dough otherwise it will be much too soft to work with and will spread far too much in the oven while baking.
Why are these called buckeye cookies?
These cookies are called buckeye cookies because they are a cookie-fied version of buckeye candy, which if you’ve never had them, are sweet peanut butter balls that have been dipped in chocolate.
Buckeye candy gets its name because it looks like the nuts from the buckeye tree. And the buckeye tree gets its name because its nuts resemble the eye of a deer.
Aren’t you glad you asked? 😉
More Small-batch Cookie Recipes
- Small-batch Chocolate Chip Cookies
- Small-batch Peanut Butter Cookies
- Small-batch Oatmeal Cookies
- Perfect Small-batch Sugar Cookies
- Small-batch Gingerbread Cookies
Or check out my entire Small-batch Cookie Recipe Archive .
Ingredients
Chocolate Cookies
- ▢ 3 tablespoons ( 42g ) unsalted butter *
- ▢ 2/3 cup ( 4oz ) chopped semi-sweet chocolate high-quality chips are fine
- ▢ 1/3 cup + 1 heaping tablespoon ( 85 g) brown sugar
- ▢ 1 large egg
- ▢ 3/4 teaspoon vanilla extract
- ▢ 1/2 cup + 1 tablespoon ( 70 g) all-purpose flour
- ▢ 2 tablespoons ( 10 g) natural cocoa powder
- ▢ 1/2 teaspoon baking powder
- ▢ 1/8 teaspoon salt
Sweet Peanut Butter Layer
- ▢ 1/4 cup ( 65g ) creamy peanut butter
- ▢ 1/4 cup ( 30 g) powdered sugar
Chocolate Topping
- ▢ 1/3 cup ( 2 oz) semi-sweet chocolate chopped
Instructions
Chocolate Cookies
- In a small bowl, melt butter and 2/3 cup of the chocolate chips together in the microwave. Heat for 30 seconds and stir. Then continue in 15-second bursts, stirring in between until smooth. Set aside to cool for 5 minutes.
- In a medium bowl, whisk together brown sugar, egg, and vanilla until just combined. Whisk in the cooled chocolate mixture.
- Mix in flour, cocoa powder, baking powder, and salt, until just combined. Dough will be very soft and sticky.
- Cover and chill dough for 45 minutes until the dough is firm enough to handle.*
- Preheat oven to 325°Line baking sheet with parchment paper or silicone baking mat.
- Scoop and roll dough into 6 large balls and place on prepared cookie sheet spaced evenly apart. Bake for 10 to 13 minutes until the edges of the cookies are crinkled and look set.
Sweet Peanut Butter Layer
- In a small bowl, use a fork to mix peanut butter and powdered sugar until well-combined. Divide mixture into 6 even balls. Squish peanut butter into 1/4-inch disks between the palms of your hands and place in the centers of the warm cookies, pressing them down just slightly.
Chocolate Topping
- In a small bowl, melt chocolate. Heat in the microwave for 30 seconds, stir and then microwave for an additional 15 seconds. Repeat until chocolate is melted. Spoon over the cookies and chill until chocolate is set. Serve and enjoy!
Notes
Leftover Eggnog Latte
Ingredients
- 2/3 cup eggnog
- 1/2 cup milk (any percentage)
- 1/3 cup strong coffee or espresso
- 1 teaspoon sugar (optional)
Optional Toppings
- Whipped cream
- Ground nutmeg for sprinkling
Instructions
- On the stove (or in the microwave) heat eggnog and milk together, stirring frequently until it begins to steam (don’t let it begin to boil). Remove from heat and use a whisk or handheld milk frother to whisk the milk until foamy.
- Add hot coffee or espresso to your 12-ounce coffee cup. Pour eggnog mixture over the top. Taste and add sugar if you like a sweeter latte before adding optional toppings if desired.
- Enjoy!
