This Oat Milk Eggnog (or oat nog) is creamy, rich, and made with warming spices like cinnamon and nutmeg! I've included both a traditional version, and a vegan version, so everyone can enjoy this delicious Christmas drink!
This dairy-free eggnog is perfect for the holiday season because It's bursting with Christmas flavors! Even though it's made without heavy cream, it has a rich and creamy texture that is truly irresistible.
While you can buy oat milk eggnog from some brands like Chobani or Trader Joe's, you'll be surprised how easy it is to make at home. The best part is that you get to control the sweetness, spices, and even the texture, and you can modify it to your liking!
For more drinks made with oat milk, check out my Oat Milk Matcha Latte, and Oat Milk Hot Chocolate.
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Why You'll Love This Recipe
- This oat milk eggnog is naturally dairy-free, soy-free, and gluten-free, and can be made vegan by using cashews instead of eggs.
- It tastes like traditional eggnog! It has a rich and creamy texture and is not too sweet.
- It's made with 8 simple ingredients and doesn't require fancy equipment.
- It's cozy and comforting, and perfect to serve on Christmas alongside chocolate cookies.
Ingredients
- Egg yolks (traditional version): Although we're heating the egg yolks, I still suggest using pasteurized eggs to be extra safe. To make it easier, separate the egg yolks from the whites while they're still cold.
- Cashews (vegan version): If you want to make this recipe vegan, you can use ½ cup of raw cashews that have been soaked for two hours, or overnight. If you forgot to soak your cashews, you can also boil them for 15 minutes.
- Oat milk: You'll need to use rich and creamy oat milk, not the watery stuff. I like to use barista oat milk because it's a great substitute for whole milk.
- Sugar: I use granulated sugar, but you can use any sweetener you like including brown sugar or maple syrup.
- Warm spices: You'll need ground cinnamon, nutmeg, whole cloves, and a little pinch of salt. If you have fresh nutmeg, I highly recommend grading it yourself and using that instead.
- Pure vanilla extract: It enhances the flavors and gives a great aroma to the eggnog.
- Alcohol (optional): If you're making this drink around Christmas time, you can add some dark rum for a festive flavor.
See the recipe card below for exact measurements.
How to Make Oat Milk Eggnog
Traditional Eggnog
To a small bowl, add egg yolks and sugar. Using a whisk, mix until everything is creamy and smooth.
To a medium saucepan, add oat milk, cinnamon, nutmeg, cloves, and a small pinch of salt. Mix and heat over medium heat, until the mixture comes to a boil. Then, remove the saucepan from the heat.
Time to temper the eggs. Take ½ cup of the hot milk mixture and gradually pour it into the egg yolks, while mixing constantly. Make sure to not rush this process or you'll end up with scrambled eggs.
Next, gradually pour the egg mixture into the pot while mixing constantly. Return the saucepan to the stove and heat it over low heat. Make sure it doesn't come to a boil or simmer!
Cook for 10 minutes, mixing constantly, or until the eggnog thickens and coats the back of a spoon. Remove from the heat and stir the vanilla extract and dark rum (optional). Serve right away or let cool for at least 1 hour.
Easy Vegan Eggnog
Add the soaked cashews to a high-speed blender alongside the milk, ground spices, salt, and sugar, and blend on high for 1-2 minutes, or until completely smooth.
Pour the mixture into a saucepan and add the whole cloves. Bring it to a boil on high heat. Then, reduce the heat to low, and cook on a gentle simmer for 10 minutes, or until thickened.
Remove from the heat and stir the vanilla extract and dark rum (optional). Strain to remove the cloves, then cool for 1 hour before serving.
Expert Tips
- Use barista oat milk. It's important to use high-quality oat milk, one that is rich and creamy, not the watery stuff. I like to use Oatly barista oat milk, but any will do.
- Pour the hot milk into the egg yolks gradually. This is called "tempering the eggs" and is the most important part of the recipe. Make sure to pour the milk into the eggs very slowly, mixing constantly while doing it.
- Don't let the mixture boil! If the mixture boils, the eggs will curdle and you'd have to start all over again. Keep the heat low and don't rush the process.
- Whisk constantly. The mixture can burn easily, so don't walk away from the stove.
- Be patient. For the best eggnog, you'll need to incorporate the ingredients slowly. You can't rush the process or you'll end up with scrambled eggs.
- Adjust the texture if needed. Keep in mind that the eggnog will thicken slightly after it cools, and you can always thin it out by adding a splash of milk. On the other hand, if you like to make this oat milk eggnog thicker, you can add one more egg yolk.
FAQ
Yes! Whether you make the vegan or traditional version, this recipe tastes pretty much the same as a regular eggnog made with dairy milk.
The drink first appeared in the 1800s when there was an abundance of both eggs and rum. It became particularly popular around Christmas because it was served warm and because of its warming spices like cinnamon, nutmeg, and vanilla. Since then, eggnog has been associated with the festive holidays. (source)
While eggnog is usually served cold, it comes down to personal preference. I prefer it warm, especially on cold winter days, when I like to garnish it with a cinnamon stick.
Yes, this oat milk eggnog can be prepared 2-3 days in advance! It tastes even better the next day when the spices have had the time to sit and "marinate".
Brandy is the most traditional alcohol for eggnog, but it's also delicious with dark rum or cognac.
Yes, you can freeze eggnog for up to 6 months. It's important to let it cool first before you transfer it to a mason jar or an airtight container. Make sure to leave enough space and not fill the jar all the way up, because drinks expand when they freeze.
Yes, this recipe would be delicious with any kind of non-dairy milk. My biggest recommendation would be to choose milk that is rich and creamy, such as cashew milk, soy milk, or full-fat coconut milk from a can. If you're using almond milk, get a barista-style one. Coconut cream can also work.
Variations
- Alcohol: You can experiment with many different types of alcohol such as amaretto, bourbon, Scotch whisky, and even vodka. Once the eggnog has cooled down, add 1 teaspoon of alcohol per serving, or more to taste.
- Chocolate: Add 25g of dark chocolate (per serving) while the eggnog is still warm so it melts.
- Chai-spiced: Add ½ teaspoon of chai spice instead of the spices in the recipe.
- Gingerbread: Add ¼ teaspoon of ground ginger and a teaspoon of molasses.
- Refined sugar-free: Use pure maple syrup instead of granulated sugar.
- Egg whites: You can beat the egg whites with a mixer into soft peaks, then fold them in the eggnog using a spatula. This will make it super light and creamy.
Storage
Let eggnog cool to room temperature, then transfer it to a mason jar and store it in the fridge for 2-3 days, or freeze for up to 6 months.
📖 Recipe
Oat Milk Eggnog (Vegan or Traditional)
Ingredients
- 3 cups oat milk (use barista-style for best results)
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 2 whole cloves
- Small pinch of salt
- 3 egg yolks or ½ cup soaked cashews* if vegan
- ¼ cup granulated sugar (or maple syrup; add more if you like it sweeter)
- ½ teaspoon vanilla extract
- 2 teaspoon dark rum (optional)
Instructions
Traditional version
- To a small bowl, add egg yolks and sugar. Using a whisk, mix until everything is creamy and smooth.3 egg yolks or ½ cup soaked cashews* if vegan, ¼ cup granulated sugar
- To a medium saucepan, add oat milk, cinnamon, nutmeg, cloves, and a small pinch of salt. Mix and heat over medium heat, until the mixture comes to a boil. Then, remove the saucepan from the heat.3 cups oat milk, ¼ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, 2 whole cloves, Small pinch of salt
- Time to temper the eggs. Take ½ cup of the hot milk mixture and gradually pour it into the egg yolks, while mixing constantly. Make sure to not rush this process or you'll end up with scrambled eggs.
- Next, gradually pour the egg mixture into the pot while mixing constantly. Return the saucepan to the stove and heat it over low heat. Make sure it doesn't come to a boil or simmer!
- Cook for 10 minutes, mixing constantly, or until the eggnog thickens and coats the back of a spoon. Remove from the heat and stir the vanilla extract and dark rum (optional). Taste and adjust the sweetness if needed, adding more sugar or maple syrup. Serve right away or let cool for at least 1 hour.½ teaspoon vanilla extract, 2 teaspoon dark rum
Vegan eggnog
- Add the soaked cashews to a high-speed blender alongside the milk, ground cinnamon, nutmeg salt, and sugar, and blend on high for 1-2 minutes, or until completely smooth.3 cups oat milk, ¼ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, Small pinch of salt, 3 egg yolks or ½ cup soaked cashews* if vegan, ¼ cup granulated sugar
- Pour the mixture into a saucepan and add the whole cloves. Bring it to a boil on high heat. Then, reduce the heat to low, and cook on a gentle simmer for 10 minutes, stirring constantly, until thickened.2 whole cloves
- Remove from the heat and stir the vanilla extract and dark rum (optional). Strain to remove the cloves, then cool for 1 hour before serving.½ teaspoon vanilla extract, 2 teaspoon dark rum
Notes
- Use barista oat milk. It's important to use high-quality oat milk, one that is rich and creamy, not the watery stuff. I like to use Oatly barista oat milk, but any will do.
- Pour the hot milk into the egg yolks gradually. This is called "tempering the eggs" and is the most important part of the recipe. Make sure to pour the milk into the eggs very slowly, mixing constantly while doing it.
- Don't let the mixture boil! If the mixture boils, the eggs will curdle and you'd have to start all over again. Keep the heat low and don't rush the process.
- Whisk constantly. The mixture can burn easily, so don't walk away from the stove.
- Be patient. For the best eggnog, you'll need to incorporate the ingredients slowly. You can't rush the process or you'll end up with scrambled eggs.
- Adjust the texture if needed. Keep in mind that the eggnog will thicken slightly after it cools, and you can always thin it out by adding a splash of milk. On the other hand, if you like to make this oat milk eggnog thicker, you can add one more egg yolk.
Nutrition
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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