Description
Creamy, nutmeg-forward dairy free eggnog that tastes classic with an oat-and-coconut base, a touch of maple, and a silky stovetop method.
Ingredients
Scale
- 2 cups oat milk (gluten-free if needed)
- 1 cup light coconut milk (well shaken)
- 2 large eggs
- 1–3 tbsp maple syrup (to taste)
- 1 tsp pure vanilla extract
- 1/2 tsp freshly grated nutmeg, plus more for serving
- 1/4 tsp ground cinnamon
- Pinch fine sea salt
Instructions
- Blend the base. In a blender, combine oat milk, coconut milk, eggs, maple, vanilla, nutmeg, cinnamon, and salt until smooth. Optionally, blend cashews with 1/2 cup base, then return to the pot.
- Heat low and slow. Cook over low heat while whisking constantly until the mixture reaches 160–165°F and feels silky (do not simmer).
- Strain and chill. Pour through a fine mesh sieve into a pitcher and chill until cold, or serve warm immediately.
- Serve and finish. Pour into glasses, grate fresh nutmeg, and garnish with a cinnamon stick. Adjust sweetness to taste.
Notes
Make it nut-free: Skip cashews and use extra oat milk for body.
Kid-friendly sweetness: Use brown sugar for a cookie vibe.
Chai twist: Steep 2 chai bags in 1/2 cup hot oat milk for 5 minutes and add with spices.
Mocha twist: Whisk in 1 tbsp cocoa and 1/2 tsp espresso powder for depth.
Storage: Refrigerate in a sealed bottle up to 3 days; shake before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Drinks
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 8 fl oz
- Calories: 190
- Sugar: 16 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 93 mg
Keywords: dairy free eggnog, lactose free eggnog, almond milk eggnog, oat milk eggnog