These eggnog latte truffles are the perfect Christmas truffles to add 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!
Want eggnog with breakfast? Try these Eggnog Pancakes!
Eggnog Latte Truffles – Christmas Truffles
Eggnog Latte Truffles
- 1/3 cup eggnog
- 2 cups white chocolate (about 1 bag)
- 4 tbsp butter
- 1/2 tsp nutmeg
- 1 tsp instant espresso (or 1 single serve packet)
- candy coating or white chocolate
- sprinkles, nutmeg, chocolate as topping
- In a small pot, warm the eggnog on low 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 2 hours.
- Once cooled, scoop into tablespoon sized balls and roll. Once all of your truffles are rolled, return to the freezer while melting your shell.
- Coat your truffles one by one in the chocolate or candy coating and place onto a baking sheet lined with parchment paper. While still wet, tip with sprinkles. Alternately, you can add a dash of nutmeg or drizzle some leftover white chocolate on top.
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. 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.
So tell me – what’s your favorite holiday drink? Eggnog: yay or nay? Let me know in the comments!
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