Eggnog Latte:

1. In a medium saucepot, add in granulated sugar, whole milk, and beans from a whole vanilla bean pod, as well as the whole vanilla bean pod. Mix together and set over medium-low heat.
2. Heat and whisk until the sugar dissolves. Make sure the mixture is not boiling or simmering.
3. In a separate bowl, add in the egg yolks and whisk together. Add a small ladle full of the hot liquid to the yolks and whisk to combine. Rinse and repeat until the eggs are tempered.
4. Add the egg mixture to the milk along with cinnamon, ground cloves, ground ginger powder, and grated nutmeg. Whisk together and continue heating over medium-low heat while mixing making sure to not boil or simmer. Mixture should be around 175F
5. After 5-8 minutes, the mixture should thicken and coat the back of a spoon.
6. Strain through a fine mesh strainer into a bowl set over an ice bath. Begin mixing until the mixture is cool.
7. Whisk in heavy cream along with brandy cognac, or bourbon.
8. For the latte, combine and steam whole milk with the eggnog mixture. Pull two shots of espresso and mix with the hot eggnog mixture.
9. Pour into a coffee mug with a swirl of whipped cream and additional grated nutmeg or dusting of cinnamon.

Peppermint Mocha:

1. For the mint infused syrup, in a small pot combine sugar with water and whisk together. Heat over medium heat until sugar is dissolved.
2. Drop in the bunches of fresh mint leaves, turn off the heat and let steep for 15 minutes.
3. After 15 minutes, remove the leaves and strain the liquid into a separate container.
4. For the latte, heat up some whole milk and add in the finely chopped unsweetened chocolate. Whisk until melted and thoroughly combined.
5. Pull two espresso shots, mix into the chocolate whole milk mixture then add in the mint syrup until it reaches the desired taste. Mix together until combined.
6. Strain into a coffee mug and top with whipped cream and finely grated chocolate.

Caramel Brulee Latte:

1. Caramel crunchies, in a medium saucepot add in the sugar, water, and bourbon. Whisk together until combined.
2. Heat over medium heat and bring to a boil. Let boil until it reaches a deep amber color. Immediately whisk in unsalted butter.
3. Once combined, pour onto a parchment lined rimmed baking sheet to cool.
4. Once cooled snap into little pieces, place into a plastic bag and smash until crumpled.
5. For the caramel sauce, in a medium saucepan add in granulated sugar, and bourbon. Whisk together.
6. Set over medium-high heat and bring to a boil. Let boil until and reduce until an amber color. Whisk in unsalted butter, and fine sea salt. Whisk to combine.
7. Once combined, turn off the heat and whisk in heavy cream and vanilla extract. Pour into a container to cool.
8. Heat up milk, add in espresso shots, and caramel sauce until desired taste (2-3 Tbsp). Whisk to combine.
9. Pour into a coffee mug and top with whipped cream and crunchy brulee toppings.