Oat milk eggnog is a healthy spin on a classic drink made during the holiday season. This delicious eggnog is a holiday treat that will please everyone's taste buds!
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Why You'll Love This Oat Milk Eggnog Recipe
Not only does this recipe taste good, but it's made with healthier and simple ingredients! Classic eggnog can be on the heavy side but this recipe is lower in fat and sugar. Plus it's a great dairy-free alternative if you or anyone is avoiding dairy!
Equipment
- Medium saucepan - a saucepan that holds at least 5 cups is perfect!
- Rubber spatula - stirring this eggnog consistently as it cooks is very important and a rubber spatula is the perfect tool to use to do so.
- Fine mesh strainer - this is an important piece of equipment to use! Using a strainer with larger holes will allow some potential small chunks through to end up in the eggnog. Plus you don't want any of the whole cloves to fall through either. The smaller the holes in the strainer, the better!
- Electric hand mixer or stand mixer - this will help to whip the egg yolks and pure maple syrup easily and efficiently. You can do it by hand but it might take a while!
Ingredients
Full ingredients, measurements, and instructions can be found in the recipe card at the bottom of this post.
- Unsweetened oat milk (extra creamy oat milk is best!) - oat milk is my personal favorite non-dairy milk to use in this healthy eggnog recipe because it's such a creamy plant-based milk. You can use any type of milk you'd like in this oatnog recipe!
- Egg yolks - these give eggnog that classic creamy texture. If you want to make a vegan version of this recipe, you can omit the egg yolks altogether and still have a delicious vegan oatnog! Pro tip: save the egg whites to throw into an omelet for extra protein or this healthy sweet potato casserole!
- Pure maple syrup - high quality maple syrup (the ingredients label should just say "maple syrup") is so much better tasting (and better for you).
- Pure vanilla extract - high quality vanilla extract gives this festive drink a fantastic rich flavor. You can also use the seeds from a whole vanilla bean for even more vanilla flavor!
- Ground nutmeg - you can use the pre-ground nutmeg or use fresh nutmeg for that classic eggnog flavor!
- Whole cloves and cinnamon sticks - these, along with the nutmeg, really make this creamy drink taste like holiday cheer. The warm spices add a beautiful flavor and are necessary in any egg nog!
- Full-fat coconut milk or coconut cream (optional) - this just adds another layer of creamy texture to this holiday favorite. You can also use whole milk or heavy cream!
How to Make Oat Milk Eggnog
1: Add oat milk, pure vanilla extract, coconut milk (if using), ground nutmeg, whole cloves, and cinnamon sticks to a medium saucepan.
2: Bring to a simmer over medium heat, then turn the heat to low and cook for 10 minutes, stirring constantly.
3: While oat milk cooks, combine egg yolks and pure maple syrup in a large mixing bowl. Cream on high with an electric hand mixer (or a stand mixer).
4: Pour ½ cup of the oat milk mixture into a heat-safe liquid measuring cup.
*You can skip this step but it helps to cool the milk a little bit before tempering the egg yolks!
5: Slowly pour ½ cup of the oat milk mixture into the egg yolk mixture to temper the yolks, stirring as you pour the milk.
6: Pour the egg yolk mixture from the large bowl into the medium saucepan with the remaining oat milk mixture and stir.
Keep heat on low and cook for 40-45 minutes, stirring frequently (every few minutes or so).
7: Using a large fine mesh strainer, strain the liquid into individual mugs, mason jars, or any heat-safe container to remove any chunks, cloves, and cinnamon sticks.
8: Serve immediately and garnish with a dash of ground cinnamon or grated fresh nutmeg!
Variations & Substitutions
- If you want to make this recipe a boozy eggnog, you can add your favorite bourbon, dark rum, or whiskey!
- While this recipe calls for oat milk, you can use any dairy or plant-based milk: cow's milk, almond milk, cashew milk, coconut milk, rice milk, soy milk, or even macadamia nut milk!
- I recommend using a thicker nut milk to get that amazing creamy texture that traditional eggnog has. This is why I like to add a couple of Tablespoons of full-fat coconut milk but you could also use coconut cream, whole milk, or even heavy cream instead!
- Simply omit the egg yolks and skip the first step in the recipe (along with tempering the egg yolk mixture) to make a completely vegan version of this recipe!
- If you prefer a sweeter drink, you can double the amount of maple syrup in this recipe!
Pro Tips
- It's extremely important to cook the oat milk mixture on medium heat initially and then turn the heat down to low as to not burn or curdle the milk.
- Slowly pour the half cup of oat milk mixture into the whipped egg yolks to prevent cooking the egg yolk and cause chunks to form. Do the same when you then pour the tempered egg yolk mixture back into the saucepan!
- I recommend pouring the ½ cup of oat milk mixture into a separate liquid measuring cup before adding it to the egg yolks to cool it down slightly!
- Stirring the oat milk eggnog consistently as it cooks will also help prevent any large clumps from forming.
- Save the egg whites when separating the yolks to make this healthy sweet potato casserole, which is another family favorite during the holidays!
- Some of my favorite ways to use this homemade eggnog (outside of drinking it as-is, of course) are in an oat milk eggnog latte and in eggnog cookies!
Serving, Storing, & Reheating
Serving
- I love serving this oat milk eggnog with a dash of ground cinnamon or a whole cinnamon stick in each mug.
- It's best served warm and fresh off of the stove!
- I recommend straining it with a fine mesh strainer before serving just to remove any possible little chunks that may have formed.
Storing
- Store leftovers in an airtight container (like a mason jar) in the refrigerator for up to 5 days.
- I haven't tried freezing this recipe as it may affect the texture once thawed.
Reheating
- You can reheat this healthy eggnog recipe in the microwave (in a microwave-safe mug!) or on the stovetop. Similar to cooking it initially, if using the stovetop, reheat on low and slowly bring the temperature up. This will prevent any curdling of the milk or egg!
Recipe FAQ
Refrigerated oat milk from the store usually keeps for about 2 weeks, with shelf-stable oat milk able to last for months. Check the expiration date listed on the container to be sure!
Yes! It's light but still creamy and delicious. Although this oat milk eggnog recipe is a dairy-free eggnog and made with plant-based milk, it still has that wonderful traditional eggnog flavor!
This will depend on so many factors: allergies, intolerances, taste preferences, cost, etc.! I have a full article comparing different types of milks to help you find the best one for you!
Yes, this can happen and easily be strained out with a fine mesh strainer. Big chunks will form if the egg yolk mixture gets too hot too quickly, causing the yolks to cook (like scrambled eggs). If there are a lot of big chunks, I would start over and be sure to slowly temper the egg yolks with a little bit of the warm oat milk mixture!
Other Recipes You May Like
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PrintOat Milk Eggnog Recipe
Oat milk eggnog is a healthy spin on a classic drink made during the holiday season. This delicious eggnog is a holiday treat that will please everyone's taste buds!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 2 ½ cups 1x
- Category: Drinks, Dessert, Festive
- Method: Stovetop
- Cuisine: American
Ingredients
- 3 cups (726g) unsweetened oat milk (extra creamy is recommended!)
- 2 Tablespoons (26g) full-fat coconut milk or coconut cream (optional)
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground nutmeg
- 5 whole cloves
- 2 cinnamon sticks
- 4 large egg yolks (70g)
- 3 Tablespoons (48g) pure maple syrup (or more if you like it sweeter)
Instructions
- Add milk, vanilla, coconut milk/cream, nutmeg, cloves, and cinnamon sticks to a medium saucepan.
- Bring to a simmer over medium heat, stirring frequently.
- Lower heat to low and cook for 10 minutes, continuing to stir.
- While oat milk mixture cooks, whisk egg yolks and maple syrup in a large mixing bowl until light and fluffy using an electric hand mixer (or a stand mixer). Set aside.
- Pour ½ cup of oat milk mixture into a heat-safe liquid measuring cup and then pour it from the measuring cup into the egg yolk mixture, stirring as you pour. This will temper the eggs and prevent them from turning into scrambled eggs!
- Pour the mixture back into the medium saucepan and cook for 40-45 minutes, stirring frequently.
- Using a large strainer, strain liquid to remove cloves, cinnamon sticks, and any potential clumps that may have formed.
*I highly recommend using a fine mesh strainer so the cloves won't fall through and the mixture is as smooth as possible! - Serve immediately or let cool before storing in the refrigerator. It will thicken further as it cools!
- When ready to serve, pour into glasses and garnish with a sprinkle of fresh nutmeg and cinnamon. Enjoy!
Notes
- SERVING: I love serving this oat milk eggnog with a dash of ground cinnamon or a whole cinnamon stick in each mug. It's best served warm and fresh off of the stove! I recommend straining it with a fine mesh strainer before serving just to remove any possible little chunks that may have formed.
- STORING: Store leftovers in an airtight container (like a mason jar) in the refrigerator for up to 5 days. I haven't tried freezing this recipe as it may affect the texture once thawed.
- REHEATING: You can reheat this healthy eggnog recipe in the microwave (in a microwave-safe mug!) or on the stovetop. Similar to cooking it initially, if using the stovetop, reheat on low and slowly bring the temperature up. This will prevent any curdling of the milk or egg!
- If you want to make this recipe a boozy eggnog, you can add your favorite bourbon, dark rum, or whiskey!
- While this recipe calls for oat milk, you can use any dairy or plant-based milk: cow's milk, almond milk, cashew milk, coconut milk, rice milk, soy milk, or even macadamia nut milk!
- I recommend using a thicker nut milk to get that amazing creamy texture that traditional eggnog has. This is why I like to add a couple of Tablespoons of full-fat coconut milk but you could also use coconut cream, whole milk, or even heavy cream instead!
- Simply omit the egg yolks and skip the first step in the recipe (along with tempering the egg yolk mixture) to make a completely vegan version of this recipe!
- If you prefer a sweeter drink, you can double the amount of maple syrup in this recipe!
- It's extremely important to cook the oat milk mixture on medium heat initially and then turn the heat down to low as to not burn or curdle the milk.
- Slowly pour the half cup of oat milk mixture into the whipped egg yolks to prevent cooking the egg yolk and cause chunks to form. Do the same when you then pour the tempered egg yolk mixture back into the saucepan!
- I recommend pouring the ½ cup of oat milk mixture into a separate liquid measuring cup before adding it to the egg yolks to cool it down slightly!
- Stirring the oat milk eggnog consistently as it cooks will also help prevent any large clumps from forming.
- Save the egg whites when separating the yolks to make this healthy sweet potato casserole, which is another family favorite during the holidays!
- Some of my favorite ways to use this homemade eggnog (outside of drinking it as-is, of course) are in an oat milk eggnog latte and in eggnog cookies
Nutrition
- Serving Size: ½ cup
- Calories: 174
- Sugar: 6
- Sodium: 64
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 5
- Cholesterol: 148
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