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A glass of oat milk eggnog topped with ground cinnamon and a cinnamon stick.
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5 from 2 votes

Oat Milk Eggnog (Vegan or Traditional)

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!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Drinks
Cuisine: American, British, Dairy-free
Servings: 3
Calories: 232kcal
Author: Petra

Equipment

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.
 
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.
 
*Soaking cashews: Add them to a bowl and cover with water. Soak overnight or for at least 2 hours. If you forgot to soak your cashews, you can boil them for 15 minutes, then drain and rinse.
**Add one more egg yolk if you like to make it even thicker.
 
Nutrition information is a rough estimate calculated with an online calculator without including the optional ingredients. The information shown should not be considered a substitute for personal nutritional advice.

Nutrition

Calories: 232kcal