These eggnog latte truffles are the perfect addition to your holiday baking this year – creamy, simple, and packed with the flavor of the perfect holiday red cup drink!
There are two kinds of people in the world: people who cannot wait until eggnog hit the shelves and people who grimace at the mere thought of the sweet holiday drink. I live in a divided house – I love the stuff but it makes Alex gag.
Every year I look forward to those magical red cups coming out. Yeah, yeah, yeah, the festive holiday flare is nice and all, but to me, it means that eggnog lattes are here! When I was younger I wasn’t a huge fan of coffee – more about that hot chocolate life – but the second eggnog lattes came out, my mom and I would head over to Starbucks for an overpriced latte to sip on while we wandered around Christmas shopping.
When it comes to simple holiday treats, it’s hard to go wrong with a truffle – it’s pretty hard to mess them up to a point where you wouldn’t want to eat them, but they still impress and pack a punch of festive flavor. That’s what I was going with when I created these eggnog latte truffles. They’re super creamy and decadent on the inside with a flavor identical to my favorite holiday drink.
If you’re a fan of eggnog lattes and looking for a fun and unique addition to your holiday baking list, this is the perfect choice!
Eggnog Latte Truffles
2 cups white chocolate chips
1/3 cup eggnog
1/4 teaspoon nutmeg
5 tablespoons of butter
1 packet of instant coffee – I used Starbucks VIA Columbian
White chocolate or candy coating
In a small pot, warm the eggnog on low. Do not boil or reduce, just barely simmer before adding in the coffee and dissolving. Once dissolved, add in the white chocolate, nutmeg, and butter and reduce to the lowest setting. Stir constantly until just melted and smooth before transferring to a bowl. Cover with plastic wrap and refrigerate until completely cooled and solid, at least 1 hour, probably more.
Once cooled, scoop into tablespoon sized balls and roll. Once all of your truffles are rolled, return to the freezer while melting your shell. NOTE: I used white candy coating since I find it the easiest to work with, but feel free to use high-quality white chocolate. If you’d like to omit completely, I would recommend mixing about 1 cup of powdered sugar with 1/4 teaspoon of nutmeg and coating your truffles in that mixture.
Coat your truffles one by one in th chocolate/candy coating and place onto a baking sheet lined with parchment paper. While still wet, sprinkle with sprinkles. Alternately, you can add a dash of nutmeg or drizzle some leftover white chocolate on top (or both, like I did). You could also add a chocolate covered espresso bean if you like. My favorite was the holly and berry sprinkle topped ones since they were so clean and simple looking – I couldn’t find the exact brand that I got from TJmaxx, but here is the link for a jar of Wilton ones that look identical. (I added mine with a pair of tweezers.)
Enjoy! These freeze well and will keep in the fridge for a couple of weeks – I’m not sure how long because they were gone way quicker than that. Using a tablespoon, I got about 18, but feel free to make smaller ones (maybe 1/2 tablespoon) as they are pretty decadent.
So tell me – what’s your favorite holiday drink? Eggnog: yay or nay? Let me know in the comments!
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