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+ servings
white Eggnog latte truffles with red and green holly sprinkles piled in a white bowl on holly wrapping paper.

Eggnog Latte Truffles

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!
Course Dessert
Cuisine candy
Keyword baking, candy, christmas, truffles
Prep Time 20 minutes
Cool time 2 hours
Servings 18
Author Morgan


  • 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


  1. 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.
  2. 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.
  3. Once cooled, scoop into tablespoon sized balls and roll. Once all of your truffles are rolled, return to the freezer while melting your shell.
  4. 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.

Recipe Notes

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.