The best holiday coffee drinks balance coffee, milk, spice, and sweetness instead of burying the brew under syrup. These 50 irresistible holiday coffee drinks cover hot lattes, iced coffee, cold brew, dessert drinks, cocktails, and easy brewed options. You don’t need expensive equipment. Fresh coffee, measured additions, and a willingness to taste and adjust will get you further.

Last updated: 2026-08-26

The 50 holiday coffee drinks worth making

This list mixes classic Christmas coffee drinks with festive coffee ideas that still taste like coffee. You’ll find bold espresso drinks, lighter brewed coffees, dairy-free options, cold drinks, and a few after-dinner pours.

The recipes are flexible. Use espresso where you have it, strong brewed coffee where you don’t, and adjust the sweetness after the coffee and milk are together. That final taste matters more than a candy cane balanced on the rim.

Espresso-based favorites

These drinks need espresso or concentrated coffee. A moka pot, AeroPress, or strong coffee can fill in, though the texture will change.

1. Classic peppermint mocha

This is the dependable Christmas coffee drink for a reason. Combine espresso with dark chocolate sauce, steamed milk, and a small amount of peppermint.

Keep the mint restrained. Bittersweet chocolate should still show through, or the drink turns into melted candy cane milk. Whipped cream and crushed peppermint belong on top, not stirred through the whole cup.

2. Dark chocolate peppermint latte

Use cocoa or dark chocolate sauce with espresso, milk, and peppermint. This version tastes richer and less sugary than a café-style peppermint mocha.

A medium or dark roast works best here. Light espresso can taste sharp beside heavy cocoa, especially if you add too much mint.

3. White chocolate peppermint latte

White chocolate makes the creamiest peppermint drink, but it brings plenty of sweetness. Use just enough to soften the espresso, then add a small splash of peppermint syrup or extract.

This is a good choice with a bright espresso roast. The milk and white chocolate round off its acidity without adding dark chocolate’s heavier flavor.

4. Peppermint mocha cold brew

Stir chocolate sauce and restrained peppermint into cold brew over ice. Add a splash of milk if the chocolate feels too intense.

Cold brew keeps the mint bright and the chocolate clean. Use coarse-ground coffee for the brew itself. Fine grounds make cold brew taste muddy and harsh.

5. Peppermint affogato

Peppermint ice cream and hot espresso are all you need. Pour the espresso over the ice cream just before serving.

The coffee melts the ice cream into a creamy, minty sauce. This is a dessert, so serve a small portion and skip the extra syrup. There’s nowhere for more sweetness to hide.

6. Pumpkin caramel latte

Pumpkin and caramel can work beautifully with espresso, but only if the pumpkin sauce has some savory spice. Combine pumpkin sauce, espresso, steamed milk, and a narrow caramel drizzle.

Use cinnamon, ginger, and nutmeg for warmth. A syrup-heavy version loses the coffee fast, so add the sauce gradually and taste before adding more.

7. Brown sugar pumpkin latte

Brown sugar gives pumpkin a deeper, molasses-like sweetness than plain white sugar. Stir it with pumpkin, espresso, and warm milk, then add cinnamon and nutmeg.

This tastes warmer and more balanced than a bottled-syrup version. A medium roast gives you enough chocolate and body to stand beside the pumpkin.

8. Homemade pumpkin spice latte

Make a pumpkin sauce with pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and a pinch of salt. Stir it into hot espresso, then add steamed milk.

Fresh spices make the drink taste like pumpkin pie instead of a candle shop. Use a measured spoonful first. You can always add more, but removing clove is harder than adding it.

9. Iced pumpkin cream coffee

Mix cold brew with a little pumpkin sauce, then top it with pumpkin cream. Keep the coffee base fairly strong because the cream softens it quickly.

This is the best bridge between fall and winter drinks. The pumpkin comes through clearly, while the cold coffee keeps the finish clean.

10. Pumpkin spice cold brew

Stir pumpkin spice syrup into cold brew and add a splash of milk or cream. Serve over plenty of ice.

Choose this if you want holiday flavor without steamed milk. The drink stays lighter and more coffee-forward than a pumpkin latte.

11. Maple cinnamon latte

Maple syrup and cinnamon bring natural sweetness to espresso and steamed milk. Add the maple to the espresso before the milk so it dissolves evenly.

This is one of the simplest festive coffee ideas, and that’s its strength. Good espresso remains audible instead of disappearing under sauce.

12. Maple bourbon vanilla latte

Add vanilla and maple to espresso, then stir in bourbon before the steamed milk. Keep the bourbon optional for a morning version.

The vanilla adds depth, while bourbon brings oak and warmth. A dark roast can make this taste heavy, so choose a medium roast if you want the maple to stay clear.

13. Gingerbread latte

Gingerbread needs ginger, cinnamon, molasses, and a small amount of clove. Mix the syrup with espresso, then add steamed milk.

This is the essential spiced holiday coffee recipe. Clove should smell aromatic, not taste medicinal. If the spice hits first, dilute the syrup rather than adding more milk.

14. Gingerbread cold foam coffee

Use cold brew or iced coffee as the base. Add gingerbread syrup to cold milk, shake or froth it, and spoon the foam over the coffee.

Putting the molasses and spice in the foam keeps the coffee lighter. It’s a smarter iced version than filling the entire drink with syrup.

15. Cinnamon dolce latte

Combine espresso, brown sugar, cinnamon, and steamed milk. Add whipped cream only if you want a dessert-style finish.

The brown sugar gives cinnamon enough weight to feel festive. Still, keep the drink lightly sweet. Too much sugar turns the cinnamon into background noise.

16. Cinnamon orange mocha

Stir dark chocolate and cinnamon into espresso, then add steamed milk. Finish with a strip of orange zest or a fine grating over the foam.

Orange lifts chocolate’s heavier notes. Use zest rather than orange juice in the cup. Juice can make milk split and adds sourness you don’t need.

17. Cardamom vanilla latte

Add a small amount of ground cardamom and vanilla to espresso before pouring in the milk. Cardamom gives the drink a floral, citrusy edge.

This is for people who find standard holiday syrups too sweet. Use a medium roast with soft fruit or caramel notes so the spice has room to work.

18. Chai espresso latte

Make a strong chai base and add espresso before the steamed milk. Chai is a spiced tea with cinnamon, cardamom, ginger, and other warming spices.

The espresso gives chai more structure and bitterness. Add sweetener only after tasting, because chai concentrate may already contain plenty.

19. Chai mocha

Mix chai spices with cocoa and espresso, then add hot milk. This combines two strong flavor groups, so neither should dominate.

Use dark chocolate and moderate spice. Milk chocolate or excess syrup makes the drink taste flat and sugary.

20. Toasted marshmallow mocha

Build a mocha with espresso, cocoa, and steamed milk. Top it with a toasted marshmallow or toasted marshmallow cream.

A dark roast or extra cocoa helps balance the caramelized sweetness. Don’t scorch the marshmallow. Burnt sugar tastes bitter beside coffee.

21. Salted caramel latte

Stir caramel sauce and a pinch of salt into espresso, then add steamed milk. The salt should sharpen the coffee and caramel.

If the drink tastes only sweet, add a little more salt before adding more coffee. Salt is useful here, but a heavy hand makes the caramel taste flat.

22. Salted caramel cold brew

Mix concentrated caramel sauce with cold brew and a pinch of salt. Add milk over ice if you want a softer finish.

Cold brew handles caramel well because its smooth body doesn’t fight the sauce. Use less caramel than you think. The ice and milk will already soften the drink.

23. Caramel brûlée latte

Make a lightly sweet caramel latte and finish it with a crisp caramel garnish. A thin layer of caramelized sugar adds texture without filling the cup with syrup.

This is festive because of the crackly finish. You don’t need whipped cream, caramel sauce, caramel sprinkles, and sugar crystals all at once. Pick one or two.

24. Caramel apple coffee

Add a small amount of tart apple syrup to brewed coffee or espresso, then finish with caramel and milk. The apple should bring acidity, not taste like juice.

This pairing works because caramel rounds out the apple’s sharpness. Too much syrup makes it taste like a café version of apple candy.

25. Hazelnut praline latte

Combine espresso, hazelnut syrup, and steamed milk. Add crushed toasted hazelnuts if you want texture.

Hazelnut suits medium-roast coffee because both bring nutty, caramel flavors. Use toasted nuts, not raw ones. Raw hazelnut flavor gets lost under milk.

26. Chestnut vanilla latte

Stir chestnut spread or chestnut syrup with espresso and vanilla, then add steamed milk. Keep the flavor gentle.

This is a subtle Christmas coffee for people who want roasted-nut character without heavy spice. A medium roast keeps the chestnut from disappearing.

27. Toasted almond mocha

Mix cocoa, espresso, toasted almond syrup, and milk. Dairy or almond milk both work here.

The almond gives chocolate a dry, nutty edge. Add a pinch of salt if the cocoa tastes dull, then taste again before adding more sweetener.

28. Almond Joy mocha

Combine espresso, chocolate, coconut, and almond milk or dairy milk. Keep the drink small and strong because coconut and chocolate add plenty of weight.

This is dessert-forward by design. Use a bold coffee base and skip whipped cream if you want the almond and coconut to stay distinct.

29. Coconut cinnamon latte

Add cinnamon and coconut milk to espresso, then sweeten lightly with maple or sugar. A little toasted coconut makes a better garnish than a large pile.

Coconut brings tropical sweetness, while cinnamon grounds it in winter territory. Choose a roast with chocolate notes for a balanced cup.

30. Pistachio cream latte

Blend pistachio cream with espresso and steamed milk. Use moderate sweetness and add a pinch of salt if the nut flavor seems muted.

Pistachio has a savory edge that makes this more interesting than another caramel drink. It also needs restraint. Too much cream covers the espresso and leaves a thick finish.

31. White mocha with cranberry

Stir white chocolate into espresso and add steamed milk. Finish with a small spoonful of cranberry syrup or a few drops over the foam.

The cranberry cuts through the white chocolate’s richness. Homemade cranberry syrup tastes sharper and more convincing than a bright red topping that brings only sugar.

32. Cranberry orange coffee tonic

Pour espresso over ice, add cranberry and orange, then top with chilled sparkling water. This is an iced coffee drink with a bright, lightly bitter finish.

Add the citrus carefully. Too much orange makes the coffee taste sour, while too little leaves cranberry tasting flat.

33. Chocolate orange latte

Combine espresso, chocolate, and orange zest with steamed milk. The zest should perfume the drink without turning it into orange juice.

This classic pairing works with medium or dark coffee. Use a dark chocolate sauce if the milk is sweet, or the whole drink can lose its edge.

34. Spiced orange Americano

Add orange zest, cinnamon, and a touch of sweetener to espresso, then lengthen it with hot water. An Americano is espresso diluted with water.

This is the lighter choice for anyone who wants spice without milk. It also works well after a rich meal because the finish stays clean.

Brewed, cold, and dessert drinks

You can make these with drip coffee, French press, cold brew, or any strong brewed base. The main adjustment is strength.

35. Mulled coffee

Infuse brewed coffee with orange peel, cinnamon, and a little clove. Strain the spices before serving.

This borrows the warm aroma of mulled wine without the wine. Use whole spices where possible. Ground spice floats, clumps, and leaves a gritty cup.

36. Vanilla bean eggnog latte

Warm eggnog with milk, then combine it with unsweetened coffee or espresso and vanilla. Add nutmeg at the end.

Eggnog is already rich and sweet, so your coffee needs strength. This is the richest seasonal latte on the list. Use modest eggnog or the drink becomes custard with a coffee garnish.

37. Eggnog cold brew

Pour cold brew over ice and add eggnog as the creamer. Stir gently so the thick eggnog blends without losing the layered look.

This is one of the easiest xmas coffee drinks to assemble for guests. Choose a smooth cold brew because eggnog already brings spice and body.

38. Eggnog espresso martini

Shake cooled espresso with vodka, coffee liqueur, eggnog, and ice. Strain into a chilled glass and finish with grated nutmeg.

The bitterness keeps the creamy eggnog from becoming cloying. Serve this after dinner, not as a casual refill. It contains alcohol and caffeine, which is a poor combination for pretending bedtime is near.

39. Irish cream coffee

Add Irish cream to fresh brewed coffee and stir well. Finish with lightly whipped cream or nutmeg if you want a fuller holiday finish.

Fresh coffee matters here because stale coffee tastes harsher beside sweet cream. Pour the Irish cream with restraint. The goal is warmth and coffee, not a melted milkshake.

40. Spiced honey latte

Stir honey, cinnamon, and a little ginger into hot espresso before adding milk. Honey blends best while the coffee is hot.

It brings a floral sweetness that feels cleaner than syrup. Use a mild honey with delicate coffee and a stronger honey with a darker roast.

41. Rosemary maple latte

Steep a small rosemary sprig in warm maple syrup, then strain and add the syrup to espresso and milk. Rosemary should add aroma, not taste like dinner.

Maple softens the herb’s sharpness. This is a smart pairing with medium coffee, especially if you enjoy savory notes.

42. Sage brown sugar latte

Infuse brown sugar syrup with a small sage leaf, then strain it into espresso and steamed milk. Start with less sage than you think you need.

Sage brings a woodsy, savory flavor. It’s distinctive and not for every guest, but adventurous drinkers will appreciate the contrast.

43. Fig vanilla latte

Stir fig syrup or smooth fig preserve with espresso and vanilla, then add steamed milk. Strain the drink if the preserve contains seeds.

Fig gives coffee a jammy, dried-fruit character. Medium roast works best because it supports the fruit without turning it bitter.

44. Peppercorn mocha

Add dark chocolate to espresso and finish with one small pinch of freshly cracked black pepper. The pepper should add warmth, not heat.

This is a sophisticated mocha for people who want less obvious holiday sweetness. Use a little salt if the chocolate needs sharpening, but don’t pile on both seasonings.

45. Kona macadamia latte

Pair delicate Kona coffee with macadamia and lightly steamed milk. Keep the sweetness low and the garnish simple.

Kona’s gentle profile can disappear under dark chocolate, peppermint, or heavy caramel. Macadamia adds buttery richness without flattening the coffee.

46. Kona honey cinnamon coffee

Stir honey and cinnamon into hot Kona coffee. Add a splash of warm milk only if you want more body.

This keeps the coffee’s character in view. Fresh cinnamon gives more aroma than a dusty shaker, so grate or grind it close to serving.

47. Kona coconut cold brew

Combine Kona cold brew with a small splash of coconut milk over ice. Sweeten only if the coconut milk needs help.

The mild coconut complements delicate Kona coffee when used lightly. A heavy coconut base masks the reason you chose Kona in the first place.

48. Rosemary mocha

Add a restrained rosemary syrup to a dark chocolate mocha. Strain the syrup carefully before mixing it into the coffee.

The herb lifts the chocolate and adds a savory winter note. Use a medium roast if you want the rosemary to stay clear, or a dark roast for a deeper dessert drink.

49. Vanilla cinnamon café au lait

Combine strong brewed coffee with warmed milk, vanilla, and cinnamon. A café au lait uses brewed coffee rather than espresso.

This is the easiest no-espresso holiday coffee recipe. It’s also the one to make for a crowd because you can brew the coffee in a regular machine and warm the milk separately.

50. Holiday coffee flight

Serve small pours of several drinks instead of asking guests to commit to one oversized mug. Include one bold hot drink, one lightly sweet drink, one iced coffee, and one dairy-free option.

A flight lets people compare peppermint, spice, caramel, and fruit without wasting a full serving. Prepare the coffee bases ahead, then add milk and garnishes close to serving.

Holiday coffee flavors that actually complement coffee

Holiday flavors work best when they support coffee’s natural notes.

• Peppermint: sharp and cooling. Pair it with dark chocolate or a bold roast.
• Chocolate: adds body and bitterness. Dark chocolate keeps sweet drinks balanced.
• Pumpkin: mild and earthy. It needs cinnamon, ginger, and salt to taste like pumpkin.
• Caramel: sweet and buttery. Salt keeps it from tasting flat.
• Maple: woody and soft. It suits medium roasts and cinnamon.
• Gingerbread: warm and aromatic. Molasses gives depth, while clove needs a light hand.
• Citrus: bright and fragrant. Use zest with milk drinks and juice only in carefully built iced drinks.
• Nuts: hazelnut, almond, pistachio, chestnut, and macadamia add body and toastiness.
• Eggnog: rich, sweet, and spiced. Pair it with unsweetened coffee.
• Herbs: rosemary and sage add savory lift. Use them in syrups, then strain them.

Match the flavor to the roast. Light coffee handles honey, citrus, floral spice, and coconut. Medium coffee works with maple, nuts, pumpkin, and vanilla. Dark coffee can carry chocolate, peppermint, caramel, and toasted marshmallow.

Espresso ratios, brewed coffee strength, and tasting adjustments

A balanced ratio gives you a better starting point than a crowded ingredient list. For espresso drinks, build around a concentrated coffee base and add milk until the drink tastes round, not washed out.

For brewed coffee, use a stronger batch if you’re adding eggnog, cream, or syrup. Cold brew also needs enough concentration to survive ice and milk. If the drink tastes thin, add coffee. If it tastes harsh, add milk or water before adding more sugar.

Here’s the useful adjustment order:

1. Taste the coffee by itself.
2. Add the flavoring in a small amount.
3. Add milk or water gradually.
4. Adjust sweetness last.
5. Add garnish only after the drink tastes balanced.

Fresh-ground coffee makes the biggest difference. If your coffee tastes bitter, grind a little coarser or shorten the brew. If it tastes sour and thin, grind finer or use a stronger coffee base. Change one thing at a time so you know what helped.

Hot and iced preparations

Most hot drinks can become iced drinks, but you can’t simply pour the same hot recipe over ice and expect the flavor to hold. Ice dilutes coffee and mutes aroma.

For an iced version, make the coffee slightly stronger, cool it before serving, and use less milk at first. Add ice last. For cold brew, stir the syrup into the coffee before adding ice because cold liquids don’t dissolve sugar well.

Hot drinks need aroma. Warm spices, steamed milk, and fresh zest carry scent into the first sip. Iced drinks need contrast. Use citrus, cranberry, peppermint, or cold foam to keep the flavor lively.

Milk, almond milk, and other creamy options

The milk changes the drink’s body as much as the syrup does.

Dairy milk steams smoothly and gives lattes a familiar body. Oat milk brings the most softness among common dairy-free choices. Almond milk keeps drinks lighter but can taste thin beside heavy chocolate.

Coconut milk is best as a supporting flavor. Use a splash in coffee, especially with delicate beans. Eggnog needs no extra syrup in most drinks.

Homemade sauces, syrups, and spice blends

Homemade flavorings taste fresher because you control the sugar and spice. They also let you make a drink less sweet without losing its character.

Pumpkin spice sauce

Warm pumpkin puree with brown sugar, cinnamon, ginger, nutmeg, and a pinch of salt. Stir until smooth, then cool and refrigerate.

The salt matters. It keeps the pumpkin from tasting dull, while the ginger stops the sauce from becoming one-note cinnamon.

Gingerbread syrup

Warm brown sugar with water, molasses, ginger, cinnamon, and a small amount of clove. Strain after steeping.

Keep clove low. Gingerbread should smell warm and spicy, not medicinal.

Caramel sauce

Warm sugar until it turns amber, then carefully add cream or milk and a pinch of salt. Stir until smooth.

If making caramel feels like too much work, use a good prepared sauce and focus on the coffee ratio. The garnish won’t rescue burnt caramel.

Cranberry syrup

Simmer cranberries with sugar, water, and orange zest. Strain and cool.

Use this in white mocha or espresso tonic drinks. The tartness gives sweet coffee some needed shape.

Vanilla syrup

Warm sugar and water with vanilla bean or vanilla extract. Cool before storing.

Vanilla is a base flavor, not the whole personality of the drink. Pair it with cinnamon, maple, fig, or eggnog.

Fresh spice mixture

Combine cinnamon, ginger, nutmeg, and a small amount of clove. Add cardamom when you want a floral edge.

Freshly ground spices make a noticeable difference. Old ground spices taste dusty and force you to add too much.

For more cold-weather ideas, keep a separate list of seasonal coffee recipes handy. It’s easier to taste and adjust a few good bases than chase a new syrup every morning.

Christmas coffee drinks by mood and method

Choose the drink by the kind of cup you want.

The common mistake is choosing a drink by its topping. Whipped cream, caramel, and crushed candy look festive, but the base still has to taste good.

Festive coffee drinks for entertaining

Batch the coffee, syrups, and garnishes separately. Don’t combine everything hours ahead, because milk thickens, ice melts, and spices turn louder as they sit.

For a gathering, offer one hot base and one iced base. Keep dairy, almond milk, oat milk, and eggnog in separate pitchers so guests can choose without guessing.

A coffee flight works better than a lineup of full mugs. Serve small hot and iced pours with separate toppings. Add whipped cream, grated chocolate, citrus zest, and caramel immediately before serving.

Check every garnish for common allergens. Nuts, dairy, and alcohol need clear labels. Keep one coffee-forward, dairy-free drink available so nobody gets pushed toward plain water.

Kona coffee Christmas drinks and careful flavor pairing

Kona coffee has a gentle profile that rewards a quiet hand. Honey, macadamia, cinnamon, and coconut can add seasonal flavor without flattening the coffee.

That’s why the Kona macadamia latte, Kona honey cinnamon coffee, and Kona coconut cold brew work better than heavy peppermint or dark chocolate versions. Save the loud flavors for a darker roast.

Greenwell Farms’ holiday coffee creations use 100% Kona Espresso Roast. Its Peppermint Mocha Extraordinaire makes 2 servings, but the useful lesson is broader: Kona can handle peppermint when chocolate and sweetness stay measured.

Caramel, spice, and garnish without the fuss

A garnish should add aroma or texture. It shouldn’t become a second recipe.

• Drizzle caramel in a thin line over foam.
• Grate chocolate directly over the drink.
• Use orange zest for aroma instead of juice in milk drinks.
• Add cinnamon or nutmeg just before serving.
• Use whipped cream for body, not as a rescue for weak coffee.
• Toast nuts before chopping them.
• Crush peppermint lightly so it doesn’t overwhelm every sip.

Give it a stir before drinking. Syrup often settles at the bottom, leaving the first sip weak and the last one painfully sweet.

Coffee drinks for Christmas by sweetness and strength

Use this quick guide when you don’t know what to make.

• Bold: dark chocolate peppermint latte, spiced orange Americano, peppercorn mocha.
• Lightly sweet: maple cinnamon latte, cardamom vanilla latte, spiced honey latte.
• Creamy: eggnog latte, white chocolate peppermint latte, pistachio cream latte.
• Dairy-free: coconut cinnamon latte, toasted almond mocha, rosemary maple latte.
• Dessert-like: peppermint affogato, almond Joy mocha, toasted marshmallow mocha.
• Iced: salted caramel cold brew, pumpkin spice cold brew, cranberry orange coffee tonic.
• Coffee-forward: Kona honey cinnamon coffee, mulled coffee, vanilla cinnamon café au lait.

If you prefer flavored coffee without building a syrup, holiday coffee collections are also available in regular and decaf. Still, flavored grounds can hide stale coffee, so check freshness before blaming your recipe.

How to keep holiday coffee drinks fresh and balanced

Grind coffee right before brewing. Store whole beans in an airtight container away from heat, light, and the fridge. The fridge adds moisture and stale odors, which is a poor trade for a little imagined freshness.

Make syrups ahead, cool them quickly, and keep them refrigerated in clean containers. Use your judgment with dairy, eggnog, and cream. Follow FoodSafety.gov guidance for storage and handling, especially when serving a crowd.

Don’t repeatedly reheat finished coffee drinks. The coffee gets flatter, the milk changes texture, and the spices taste harsher. Warm the milk or syrup separately, then combine it with fresh coffee.

The final taste-and-adjust step is mandatory. Add more coffee to a weak drink, more milk to a sharp one, and more syrup only when the flavor needs sweetness. Great coffee comes from careful ratios and fresh ingredients, not a tower of toppings.

FAQ

Can you make holiday coffee drinks without an espresso machine?

Yes. Use strong drip coffee, a moka pot, or concentrated AeroPress coffee. The texture won’t match a café latte exactly, but the flavor can still be balanced.

What’s the best roast for winter coffee drinks?

Medium roast is the most flexible. It has enough body for milk, enough sweetness for spice, and enough origin flavor to work with maple, nuts, pumpkin, and vanilla.

How do you stop peppermint from overpowering coffee?

Add peppermint in tiny amounts and pair it with dark chocolate. Taste before adding more. Mint grows louder as the drink cools.

Can you serve these drinks decaf?

Yes. Use decaf for any drink in the list, including espresso drinks, cold brew, and brewed coffee. Chocolate, spice, nuts, and syrups will still carry the seasonal flavor.

Which holiday coffee drink is easiest for a group?

Make vanilla cinnamon café au lait or mulled coffee. Both start with brewed coffee, scale easily, and let guests add their own milk and sweetness.

Related on this blog

• My Favorite Eggnog Coffee with a Nutmeg Sprinkle
• My Delicious Spiced Eggnog Latte Recipe