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Eggnog Whipped Coffee

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This eggnog whipped coffee takes a holiday favorite, eggnog, and gives it a sweet, smooth, twist with a whipped Dalgona coffee topping.

Spooning whipped coffee over eggnog.

Back in 2020, social media introduced a lot of us to dalgona coffee – a Korean-style whipped coffee – and since then, it’s been an absolute favorite of mine. 

Speaking of, have you tried my Maple Whipped Coffee or my Pumpkin Spice Whipped Coffee?

Since it’s the holidays, I thought to myself, why not combine it with yummy eggnog for a totally delicious, sweet, and smooth beverage?

This eggnog whipped coffee is luscious and sweet, with eggnog as the base, topped with fluffy clouds of whipped coffee on top.

You’re going to love making this eggnog dalgona coffee your new holiday drink!

Eggnog Whipped Coffee ingredients on a table.

Ingredients for eggnog whipped coffee

  • Eggnog – Feel free to use your favorite recipe (give my aged eggnog a try!) or your favorite store-bought variety.
  • Hot water – Hot water helps dissolve the instant coffee granules in our dalgona topping. 
  • Instant coffee – Instant coffee is necessary because it dissolves the easiest and doesn’t leave any gritty texture behind.
  • Sugar – Sugar will add sweetness and help form the smooth, whipped, classic dalgona fluffiness we’re looking for.
  • Nutmeg – Nutmeg is a classic holiday spice that will compliment both the eggnog and the whipped coffee.
Eggnog Whipped Coffee in a glass mug.

What is dalgona coffee?

Dalgona is a Korean-style whipped coffee that’s super easy to make!

Essentially, you whip together hot water, instant coffee, and sugar together until you get light caramel-colored clouds.

I use an electric hand mixer so it does all the work for me.

You dollop that on a cup of cold or hot milk (or, in our case, eggnog), and viola!

Using homemade eggnog

If you want to use homemade eggnog this will work well here!

I have a few different homemade eggnog recipes you could use:

Two people clinking glasses together.

Sugar for whipped coffee

Any type of granulated sugar will work here, like white sugar, brown sugar, or turbinado sugar.

Sugar is a necessary ingredient for this dalgona whipped topping, without it, you won’t achieve the volume and texture of the whipped coffee that dalgona is known for.

Storage and leftovers

This eggnog whipped coffee comes together fast, but the nature of the whipped coffee isn’t meant to last. It is best enjoyed immediately after making it. 

Eggnog Whipped Coffee in a glass.

More holiday drinks

Eggnog Whipped Coffee

Eggnog Whipped Coffee

Yield: 2 drinks
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 5 minutes

This eggnog whipped coffee takes a holiday favorite, eggnog, and gives it a sweet, smooth, twist with a whipped Dalgona coffee topping.


  • 2 tablespoons instant coffee
  • 2 tablespoons granulated sugar
  • 2 tablespoons boiling water
  • 1/2 teaspoon rum extract
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon grated nutmeg
  • 2 cups ice
  • 2 cups eggnog


  1. In a medium bowl, combine instant coffee, sugar, boiling water, rum extract, vanilla extract, and grated nutmeg.
  2. Mix with a hand mixer until light in color and soft peaks form, about 2 minutes.
  3. Place one cup of ice and one cup of eggnog in 2 coffee mugs.
  4. Divide the whipped coffee between the two mugs. 
  5. Stir to combine the whipped coffee and eggnog.


To make this a hot coffee gently warm the eggnog and top it with the whipped coffee.

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Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 279Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 150mgSodium: 148mgCarbohydrates: 33gFiber: 0gSugar: 33gProtein: 12g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Did you make this recipe?

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Eggnog Whipped Coffee pin for Pinterest.

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