Print

Oat Milk Eggnog Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!

Ingredients

Units Scale
  • 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

  1. Add milk, vanilla, coconut milk/cream, nutmeg, cloves, and cinnamon sticks to a medium saucepan.
  2. Bring to a simmer over medium heat, stirring frequently.
  3. Lower heat to low and cook for 10 minutes, continuing to stir.
  4. 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.
  5. Pour 1/2 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!
  6. Pour the mixture back into the medium saucepan and cook for 40-45 minutes, stirring frequently.
  7. 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!
  8. Serve immediately or let cool before storing in the refrigerator. It will thicken further as it cools!
  9. 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 1/2 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

Keywords: Oat milk eggnog recipe, how to make oat milk eggnog, non dairy eggnog, lactose free eggnog, oatnog, eggnog with oat milk, homemade oat milk eggnog