Lorena's Kitchen

The Winter Ranch Latte

Published by

cookwithwein

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On warm mornings or afternoons—whether you’re finishing up chores on the ranch or taking a break from the everyday hustle—there’s nothing quite like a cool, creamy drink that feels both refreshing and full of heart. This homemade iced egg nog latte, crafted with fresh raw milk and rich cream, carries the honest, simple flavors of the countryside, made easy enough for anyone’s kitchen. It’s a chilled moment of comfort and tradition, perfect for savoring slow and soaking up a little peace wherever you are.

Ingredients

For the Egg Nog:

  • 6 large egg yolks
  • 1/2 cup raw organic cane sugar
  • 2 cups raw milk
  • 1 cup raw farm cream
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp fine salt
  • 1/2 tsp pure vanilla extract

For the Latte:

  • Double shot of espresso
  • 6 oz egg nog mix
  • 6 oz raw milk
  • Ice
  • Cinnamon (for sprinkling)

Instructions

  1. In a sturdy bowl, whisk the egg yolks and sugar together until they turn light and creamy—about 2 to 3 minutes of loving effort.
  2. Over a gentle flame, warm the milk, cream, nutmeg, and salt in a saucepan. Stir slowly and steadily until it just begins to simmer, filling your kitchen with that cozy, spiced aroma.
  3. Remove the pan from heat. To gently wake the eggs, add a large spoonful of the hot milk mixture to the egg yolks, whisking briskly to temper them. Repeat this slow, careful dance until two-thirds of the milk is blended in.
  4. Pour the egg and milk mixture back into the saucepan and return it to the stove. Stir continuously for about a minute, watching it thicken ever so slightly—aim for around 160°F. Remember, it’ll thicken more as it cools.
  5. Let the egg nog cool completely—overnight if you can wait that long—to let all the flavors meld beautifully.

To Serve

Grab your favorite sturdy glass and pour in about 6 ounces of that cold, creamy egg nog you made. Toss in a handful of ice to keep it nice and chilly. Next, pour over a strong double shot of espresso — the kind that wakes you up like a morning rooster’s crow. Top it off with another 6 ounces of fresh raw milk, then sprinkle on some cinnamon and nutmeg, just how you like it. Give it a good stir, settle into your favorite spot, and enjoy that smooth, refreshing taste of home.

Storing Tips:
Once your homemade egg nog is made, store it in a clean glass jar or airtight container in the fridge. It will keep beautifully for up to 3 to 4 days—just give it a good shake before using, as the cream may settle naturally. For best flavor and freshness, enjoy it within a few days. If you want to prepare ahead for a gathering, make your egg nog the day before to let the flavors fully meld and chill overnight.

 

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Hello,

I’m Lorena

Hi there, I’m Lorena — the heart behind Cook With Wein — a proud mama, self-taught baker, and country-souled cook who believes a little butter and a lotta love can fix just about anything.

Ever since I was little, I’ve had a love for food and being in the kitchen. I grew up watching my mama and grandmas cook with heart and hands full of tradition. Between their old-school wisdom and a few happy kitchen accidents of my own, I picked up the basics and never looked back.

Here at Cook With Wein, I focus on real ingredients — the kind your grandma kept in her pantry — because I truly believe food should be your medicine, not just your meal. You’ll find old-fashioned favorites, sweet-from-scratch bakes, and comforting dishes meant to gather folks ’round the table.

I’m no fancy chef — just a gal who pours love into everything from pie crust to pot roast, and believes the best recipes come with a story. So pull up a chair, grab a fork, and let’s cook something that feels like home.

Let’s connect

@cookwith.wein

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