This Oat Milk Eggnog (or oat nog) is creamy, rich, and made with warming spices like cinnamon and nutmeg! Ive 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 Its bursting with Christmas flavors! Even though its 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 Joes, youll 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!
Hey there, holiday lovers! If you’re lookin’ to shake up your Christmas drink game or just wanna cozy up with somethin’ creamy and delish, let me introduce ya to oat milk eggnog. This ain’t your grandma’s eggnog—well, unless she’s a vegan hipster! It’s a dairy-free twist on the classic, packed with that rich, spiced flavor we all crave during the festive season, but made with oat milk instead of the usual dairy stuff. Whether you’re dodging lactose, livin’ that vegan life, or just curious ‘bout a lighter sip, this drink is gonna be your holiday go-to. Stick with me, and I’ll walk ya through what makes oat milk eggnog so darn special, how to whip it up (two ways!), and some killer tips to make it shine at your next holiday bash.
What’s Oat Milk Eggnog Anyway?
Let’s break it down real simple. Oat milk eggnog—or “oat nog” if you’re feelin’ fancy—is a holiday drink that swaps out traditional milk and heavy cream for oat milk, a plant-based alternative made from, you guessed it, oats! It keeps that creamy texture and pairs it with the warm, nostalgic spices like nutmeg and cinnamon that scream Christmas. The best part? You can make it vegan by ditchin’ the eggs entirely and using somethin’ like cashews for that thick, luxurious feel, or go a more classic route with egg yolks if that’s your jam.
Why’s this drink got me hyped? For starters it’s inclusive. Got friends or family who can’t do dairy or eggs? This recipe’s got their back. Plus oat milk brings a subtle sweetness and smoothness that honestly makes the store-bought eggnog taste like cardboard. And heck, makin’ it at home means you control the sweetness, the spice, and whether you wanna sneak in a lil’ bourbon for that extra holiday cheer. It’s like givin’ your taste buds a big ol’ hug.
Why You Gotta Try Oat Milk Eggnog
Before we dive into the how-to lemme tell ya why this drink deserves a spot on your holiday table
- Dietary-Friendly Vibes: Dairy-free and can be egg-free too. Perfect for lactose-intolerant peeps, vegans, or anyone just tryin’ to cut back on animal stuff.
- Creamy Without the Guilt: Oat milk gives that lush texture without the heaviness of cream. You’ll feel indulgent without needin’ a nap after one glass.
- Customizable AF: Wanna go boozy with rum or bourbon? Add it. Prefer a chai twist? Toss in some extra spices. This drink bends to your whims.
- Easy-Peasy to Make: No fancy gear needed for the basic version—just a jar or blender. Even the fancier recipe with cashews or eggs takes less than 20 minutes.
- Holiday Nostalgia: It’s got all the flavors of classic eggnog—nutmeg, vanilla, a touch of sweetness—that bring back memories of sippin’ by the tree.
I remember the first time I tried makin’ this at home. I was skeptical—would it really taste like the eggnog I grew up with? But man, after one sip, I was sold. It’s been a staple at my holiday gatherings ever since and my dairy-free cousin practically cried with joy when she realized she could join in the fun.
How to Make Oat Milk Eggnog: Two Killer Recipes
Alright, let’s get to the good stuff—makin’ this holiday magic happen. I’m gonna give ya two versions: a super simple vegan oat milk eggnog (no eggs, no fuss) and a traditional-ish one with egg yolks for that classic richness. Both use oat milk as the base, and trust me, they’re equally delish. Pick your fighter based on your dietary needs or mood.
Vegan Oat Milk Eggnog (Egg-Free and Dairy-Free)
This version is for my plant-based peeps or anyone wantin’ a lighter, quicker option. You can make it basic with just a few ingredients or level it up with cashews for extra creaminess.
Ingredients (Serves 2)
| Ingredient | Amount | Notes |
|---|---|---|
| Oat Milk | 2 cups | Use a creamy store-bought one like Oatly. Avoid basic homemade ones if heatin’—they get slimy! |
| Maple Syrup | 3-4 tablespoons | Adjust to taste; start with 3 if no cashews. |
| Ground Nutmeg | ½ teaspoon | The star spice of eggnog! |
| Vanilla Extract | ½ teaspoon | Pure stuff for best flavor. |
| Raw Cashews (optional) | ⅓ cup | For thicker texture; soak 1 hr if no high-speed blender. |
| Bourbon (optional) | 2-4 tablespoons | About ½-1 oz per serving; skip for kid-friendly. |
Steps to Make It
- Basic Version (No Cashews): Grab a lidded jar or blender. Toss in the oat milk, 3 tablespoons of maple syrup, nutmeg, vanilla, and bourbon if you’re usin’ it. Shake it like ya mean it or blend ‘til frothy. Taste it—add more syrup or spice if ya want. Serve cold with a sprinkle of nutmeg on top. Done and dusted in 5 minutes!
- Thicker Cashew Version: If you’re usin’ cashews, soak ‘em first by coverin’ with boilin’ water for an hour, then drain. (Skip soakin’ if you got a beast of a blender.) Pop the cashews, oat milk, maple syrup (start with 3 tbsp), nutmeg, and vanilla into a blender. Blitz on high ‘til it’s silky smooth. You can drink it as is, or pour it into a saucepan, simmer over medium heat for 2-3 minutes to thicken it up, whiskin’ now and then. Cool it down in the fridge, then serve with a dollop of vegan whipped cream if you’re feelin’ extra.
Quick Tip
If you’re heatin’ this with cashews, stick to a store-bought oat milk or a recipe that breaks down starches. Regular homemade oat milk turns gloopy when heated—yuck!
Traditional Oat Milk Eggnog (With Egg Yolks)
If you’re cool with eggs and want that old-school eggnog vibe, this one’s for you. It’s still dairy-free thanks to oat milk, but the yolks bring that custardy richness.
Ingredients (Serves 3-4)
| Ingredient | Amount | Notes |
|---|---|---|
| Oat Milk | 3 cups | Go for a rich, barista-style kind. |
| Egg Yolks | 3-6 large | Use 3 for lighter, 6 for thicker; pasteurized if possible. |
| Granulated Sugar | ¼-½ cup | Start with ¼, add more if needed. Maple syrup works too. |
| Ground Cinnamon | ¼-½ teaspoon | For warmth. |
| Ground Nutmeg | ⅛-¼ teaspoon | Freshly grated if ya got it. |
| Whole Cloves | 2 | Or a pinch of ground; strain out later. |
| Salt | Small pinch | Enhances flavors. |
| Vanilla Extract | ½ teaspoon | Add at the end. |
| Dark Rum (optional) | 2-4 teaspoons | Or bourbon; adjust per serving. |
Steps to Make It
- Mix Yolks and Sugar: In a small bowl, whisk the egg yolks and sugar ‘til it’s creamy and smooth. This helps with temperin’ later so ya don’t get scrambled eggs.
- Heat the Oat Milk: In a medium saucepan, combine oat milk, cinnamon, nutmeg, cloves, and that pinch of salt. Heat over medium ‘til it’s steamin’ hot and just about to boil, then take it off the burner.
- Temper the Eggs: Here’s the tricky bit—go slow! Scoop out about ½-1 cup of the hot oat milk mix and drizzle it into the egg yolk bowl, whiskin’ constantly. This warms up the eggs without cookin’ ‘em. Then, pour that egg mix back into the saucepan with the rest of the oat milk, still whiskin’ like your life depends on it.
- Cook It Low and Slow: Put the pan back on low heat. Don’t let it boil or simmer—ya don’t want curdled eggs. Stir constantly for about 10 minutes ‘til it thickens and coats the back of a spoon. If it gets too hot, pull it off the heat quick.
- Finish and Chill: Take it off the stove, stir in vanilla and rum if usin’, then strain out the cloves with a sieve. Let it cool for an hour or so, then stick it in the fridge ‘til cold. Serve with a lil’ nutmeg sprinkled on top.
Quick Tip
Temperin’ eggs is key here. Don’t rush or you’ll end up with a lumpy mess. Keep that whisk movin’ and the heat low.
Tips to Make Your Oat Milk Eggnog Pop
Now that ya got the recipes, let’s make sure your oat milk eggnog is the talk of the town. Here’s some pro tips I’ve picked up over the years:
- Pick the Right Oat Milk: Not all oat milks are created equal. Go for somethin’ creamy and rich, like a barista-style version. Watery stuff just won’t cut it for that lush eggnog feel.
- Sweeten to Taste: Start with less sweetener—whether it’s maple syrup or sugar—and add more after tastin’. Some like it subtle, others want a sugar punch.
- Spice It Right: Nutmeg is non-negotiable for that authentic eggnog flavor, but don’t overdo it. A lil’ goes a long way. Freshly grated nutmeg? Chef’s kiss.
- Booze or No Booze: If you’re addin’ alcohol, bourbon, dark rum, or brandy are classic picks. Add it after cookin’ or to individual glasses so kids or non-drinkers can enjoy too. Start with about 1 ounce per serving and adjust.
- Chill It Good: Eggnog tastes best cold, in my opinion. Let it sit in the fridge for a few hours or overnight to let the flavors meld together.
- Texture Tweaks: Want it thicker? Add an extra egg yolk or more cashews. Too thick? Splash in a bit more oat milk after it cools.
One time, I forgot to chill mine before servin’ at a party, and while it was still tasty warm, it just didn’t hit the same. Lesson learned—plan ahead!
Fun Variations to Spice Up Your Oat Nog
Bored of the same ol’ flavor? We can switch up your oat milk eggnog with some wild twists. Here’s a few ideas to play with:
- Chocolate Dream: Stir in some dark chocolate or cocoa powder while it’s warm for a mocha holiday vibe. About 25 grams per serving does the trick.
- Chai Magic: Swap the usual spices for a teaspoon of chai spice blend. It’s like eggnog and chai latte had a baby—amazing!
- Gingerbread Twist: Add a pinch of ground ginger and a teaspoon of molasses for that cookie-inspired kick. Perfect for Christmas Eve.
- Boozy Experiments: Beyond rum and bourbon, try amaretto for a nutty note or even a splash of Scotch whisky if you’re feelin’ bold.
- Light and Airy: For the traditional version, beat the leftover egg whites into soft peaks and fold ‘em in after coolin’. Makes it fluffy as heck.
I tried the chocolate version last year for a holiday movie night, and my friends couldn’t get enough. We paired it with some peppermint sticks for dippin’—straight-up festive bliss.
Storin’ and Servin’ Your Oat Milk Eggnog
Made a big batch? No worries, this stuff keeps pretty well. Store it in an airtight container or mason jar in the fridge for up to 6 days. Give it a good shake or stir before servin’ since it might settle a bit. Wanna freeze it? You can do that too—pop it in a container with some headspace (it expands!) and freeze for up to 6 months. Thaw in the fridge overnight when you’re ready to sip.
Servin’ ideas? Pour it into cute glass mugs, top with a sprinkle of cinnamon or nutmeg, and maybe a dollop of whipped cream (vegan or regular, dependin’ on your crowd). I love servin’ it chilled at parties as a punch-style drink, or warmin’ it up on a snowy night with a cinnamon stick to stir. It’s also a sneaky good creamer for your mornin’ coffee durin’ the holidays—trust me, it’s a game-changer.
Why Oat Milk Eggnog Fits the Holiday Spirit
There’s somethin’ ‘bout eggnog that just screams Christmas, right? It’s tied to memories of family gatherings, tacky sweater parties, and watchin’ cheesy holiday flicks by the fire. Oat milk eggnog keeps all that warm fuzzy feelin’ but makes it so everyone can join in, no matter their diet. It’s like takin’ a tradition and givin’ it a modern twist without losin’ the heart of it.
I’ve hosted holiday get-togethers where half the crew couldn’t touch dairy, and seein’ their faces light up when I passed around glasses of this oat nog? Priceless. It’s not just a drink—it’s a way to bring peeps together, sharin’ a moment over somethin’ cozy and familiar yet fresh.
Wrappin’ It Up with Holiday Cheer
So, there ya have it—everything you need to know ‘bout oat milk eggnog, from whippin’ it up to servin’ it with style. Whether you go vegan with cashews or classic with egg yolks, this drink is a surefire way to elevate your holiday vibes. It’s easy, it’s tasty, and it’s got that festive charm that’ll make your gatherings pop. Next time you’re plannin’ a Christmas party or just wanna sip somethin’ special while decoratin’ the tree, give this a shot. I’m bettin’ it’ll become your new tradition.
How to Make Oat Milk 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 youll 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 doesnt 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.
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.
- Use barista oat milk. Its 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.
- Dont let the mixture boil! If the mixture boils, the eggs will curdle and youd have to start all over again. Keep the heat low and dont rush the process.
- Whisk constantly. The mixture can burn easily, so dont walk away from the stove.
- Be patient. For the best eggnog, youll need to incorporate the ingredients slowly. You cant rush the process or youll 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.
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 its also delicious with dark rum or cognac.
Yes, you can freeze eggnog for up to 6 months. Its 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 youre using almond milk, get a barista-style one. Coconut cream can also work.
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.
- 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.
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.
- Its made with 8 simple ingredients and doesnt require fancy equipment.
- Its cozy and comforting, and perfect to serve on Christmas alongside chocolate cookies.
- Egg yolks (traditional version): Although were 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 theyre 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: Youll need to use rich and creamy oat milk, not the watery stuff. I like to use barista oat milk because its 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: Youll 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 youre making this drink around Christmas time, you can add some dark rum for a festive flavor.
See the recipe card below for exact measurements.
Oat Nog!
FAQ
Does oat nog taste like egg nog?
Traditional eggnog is made with egg yolks, heavy cream, and sugar. My Easy Vegan Oat Nog swaps these for plant-based ingredients, creating a healthier and flavorful alternative. This dairy-free eggnog recipe tastes rich, creamy, and surprisingly close to the traditional version—without any dairy or eggs!
Can I use oat milk instead of milk in eggs?
Oat milk, like all water-rich liquids, helps to create scrambled eggs that are light and fluffy yet rich.Dec 3, 2023
What kind of milk is best for eggnog?
Whole milk: Whole milk provides the creaminess. Heavy cream: Cream provides an extra dose of richness. Liquor (optional): You can spike the eggnog with bourbon, rum, or Cognac, but it’s purely optional, or you can just let people spike individual glasses when serving instead offer more than one choice.
Can I use oat milk instead of 2% milk?
Because of its neutral taste, you can substitute oat milk for nearly any liquid in a savory recipe.Apr 17, 2022