Oat Milk Eggnog Recipe

Christmas is not complete without a cup full of creamy eggnog. It’s a years-old tradition in all households during the holiday season. I made this oat milk eggnog last year and it was an instant favorite in my house.

If you have lactose-intolerant kids or members of the family, this recipe is a must-try as it’s dairy-free but light and creamy.

This eggnog recipe does not contain milk, just oats, and nog. You can say it’s a vegan or keto version of the classic eggnog.

Full-fat dairy milk is replaced with oat milk which is a close substitute and makes the drink equally delicious and creamy.

Eggs make the eggnog smooth. So, I have decided to keep them in the recipe. When it comes to substituting eggs, a little thought needs to be given. You can use cashew cream with a little bit of xantham gum in it.

Why you will love this recipe

• It’s dairy-free and perfect for the holiday season.
• It’s creamy, with a rich texture and holiday spices.
• This version has low fat and is a great low-calorie drink.
• It’s like Christmas in a glass!

Key Ingredients of Oat Milk Eggnog

• Oat Milk: It is creamier and thicker than other plant-based milk. You can also use almond, soy, or cashew milk for this drink as well.
• Egg yolk: They give the eggnog a rich and creamy texture. If you want a vegan version, you can skip the eggs and take other ingredients, just shake them in a jar and serve.
• Maple syrup: I love the sweetness of maple syrup in eggnog. It complements the holiday spices. You can use normal sugar or honey.
• Vanilla: A pinch of vanilla extract enhanced the flavor of the drink.
• Cinnamon and nutmeg: You won’t find any holiday recipes without these two holiday spices. Both are warm spices that offer a classic flavor to the eggnog.

Try these simple recipes

• Chocolate tea
• Strawberry Cake Pops
• Magnolia Bakery Carrot Cake
• Banana Carrot Muffins
• Coffee with heavy cream

Variations and Substitutions

• You can make oat milk at home. It is readily available in supermarkets as well. Go for whatever is easier for you.
• If your oat milk is sweet, you can reduce the quantity of maple syrup, or eliminate it together. Make sure to adjust the sweetness after tasting.
• If you have an instant-read thermometer, when the temperature reaches 160F, it means the eggs are fully cooked.
• It’s ok if the eggnog is a bit runny as it will thicken in the refrigerator.
• If you don’t have kids around, feel free to add a shot of brandy or bourbon to the eggnog to spike it.
• Sprinkle a bit of cinnamon and nutmeg on top of the eggnog before serving.

Oat Milk Eggnog Recipe

Try this dairy-free oat milk eggnog recipe packed with traditional flavors and tastes, with no dairy. It’s perfect for lactose-intolerant people.

Ingredients

• 4 egg yolks
• 3 tbsp maple syrup
• 1/2 tsp ground cinnamon
• 3 cups unsweetened oat milk
• 1/4 tsp ground nutmeg
• 1/2 tsp vanilla extract

Instructions

1. In a medium bowl, add egg yolks and maple syrup. Whisk them to combine well. Set them aside.
2. In a large saucepan, add oat milk, nutmeg, cinnamon, and vanilla extract.
3. Heat the mixture over low heat until it starts to simmer. Make sure to stir it.
4. Using a ladle, transfer the heated milk to the egg mixture in small portions and make sure to whisk it alternatively. Do this a few times in small batches until everything is well-combined. This process is called tempering.
5. Now in the same saucepan, transfer the mixture. Stir constantly to prevent the egg from scrambling.
6. Let the mixture come to a simmer and turn off the heat.
7. Transfer the eggnog to serving cups or in a pitcher to cool down.
8. Sprinkle the eggnog with ground cinnamon or nutmeg and serve.

Notes

1. You can store the eggnog in the fridge for up to 4 days.
2. Don’t boil the eggnog in the saucepan as the eggs will start to scramble and it will lead to lumpy eggnog. If there are lumps, just strain the mixture before you serve.
3. Make sure to keep the heat low during cooking, as the eggnog needs to be cooked very slowly.

Nutrition Facts

Serving Size: 1

Calories: 42kcal	Carbohydrates: 4.1g
Fat: 2.2g	Cholesterol: 61mg
Protein: 1.3g	Sugars: 3.1g