Oat Milk Eggnog Recipe (Dairy-Free)
This non-alcoholic and dairy-free Oat Milk Eggnog recipe has a traditional flavor and texture, just with no dairy. Enjoy it in your morning coffee or just as a treat on its own. This vegetarian recipe is super delicious and great for the holiday season. Vegan option included.
Oat milk’s creamy texture is the perfect substitute for this holiday favorite. Traditional eggnog is made with milk, cream, spices, and eggs. It’s rich and delicious but hard on those who can’t stomach dairy.
Eggnog is made by whisking hot milk into egg yolks to make a sweetened and spiced custard. This version uses oat milk in place of milk and cream for a rich but dairy-free eggnog.
It’s essential to temper the egg yolks and then add them to the hot milk so they don’t scramble. Tempering just means you are raising the temperature of the eggs before adding them to hot liquid so they don’t turn into scrambled eggs.
Oat Milk Egg Nog Benefits
- Oat milk has a much thicker texture than other dairy-free plant milks. This makes it great for homemade eggnog!
- This lightened up version is lighter than regular eggnog. Oat milk is low in fat whereas heavy cream is 36 percent milk fat. Coconut milk is also a great option, but it’s much heavier than oat milk.
- It tastes like Christmas! Enough said.
Oat Milk Egg Nog Ingredients
- Egg yolks – Egg yolks give eggnog its thick and rich texture. This means it can still be thick even when it’s dairy-free. Want a vegan version? Just leave out the eggs and combine the other ingredients in a pitcher or jar.
- Maple syrup – Instead of sugar, I like to sweeten this non dairy eggnog with maple syrup. It’s high in nutrients and antioxidants plus it complements the holiday spices. Sugar will work great too.
- Oat milk – I like to use oat milk for this recipe because it’s thicker than other plant-based milks. You can use another plant milk like almond, cashews, or soy. Just make sure it’s unsweetened. See my recipe for homemade oat milk.
- Cinnamon & nutmeg – Warm spices are essential to the classic flavor of eggnog you know and love.
- Vanilla – Vanilla extract enhances all the flavors in this festive drink that is perfect at Christmas time.
See the recipe card below for the complete recipe.
Homemade Egg Nog Recipe Steps
Let me show you how to make this traditional eggnog recipe with plant-based milk and simple ingredients.
Step One
In a medium mixing bowl, whisk the egg yolks and maple syrup together then set aside.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
Pour the oat milk, spices, and vanilla into a large saucepan.
Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
Step Three
Use a ladle to transfer a few tablespoons of hot oat milk to the egg mixture.
Whisk the yolks while you gradually pour the oat milk into the egg mixture. This will keep the eggs from scrambling.
Step Four
Add a few more ladles of oat milk to the egg mixture, stirring continuously.
Reduce the heat on the saucepan to low and slowly pour the egg mixture into the oat milk, stirring continuously. Let the mixture come to a simmer and then turn off the heat.
Transfer the eggnog to a pitcher and serve warm or chilled with ground fresh nutmeg on top.
Enjoy your oat nog that is a great substitute for the versions made with whole milk.
I hope this dairy free eggnog recipe becomes your favorite holiday drink. Happy holidays!
Recipe Tips & Substitutions
- You can use homemade or prepared oat milk for this recipe. See my recipe for Oat Milk using steel cut oats.
- If your oat milk is sweetened, then reduce or eliminate the maple syrup.
- If you want to be sure that your eggnog is fully cooked, you can use an instant-read thermometer to make sure that it reaches 160°F.
- The eggnog will thicken slightly as it cools in the refrigerator.
- To spike the eggnog, add rum, brandy, or bourbon. Use one shot of alcohol per eight ounces of eggnog.
- If you want to make this recipe vegan, just leave out the eggs and simply combine the other ingredients in a jar and stir.
Oat Milk Egg Nog Recipe FAQs
To make almond milk eggnog (or using any other non-dairy milk), substitute unsweetened almond milk for the oat milk (see my recipe for Vitamix Almond Milk). Make the recipe as directed. It may be thinner than oat milk eggnog.
Homemade eggnog lasts for up to 4 days in the refrigerator. Store covered or in an airtight container.
You can put it into your coffee or smoothies to add richness and holiday flavor. Add a cinnamon stick for holiday cheer. Or, serve it chilled over ice as an actual beverage. Eggnog is a great holiday party recipe to serve your guests. You can leave out the alcohol so everyone can enjoy it.
Don’t Miss These Oat Milk Recipes!
You may also want to check out my article on Clean Eating During the Holidays.
Oat Milk Eggnog Recipe (Dairy-Free)
This non-alcoholic and dairy-free Oat Milk Eggnog recipe has a traditional flavor and texture, just with no dairy. Enjoy it in your morning coffee or just as a treat on its own. This vegetarian recipe is super delicious and great for the holiday season. Vegan option included.
- Total Time: 10 minutes
- Yield: 12 1x
Ingredients
- 4 egg yolks (see notes for vegan option)
- 3 tablespoons maple syrup
- 3 cups unsweetened oat milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg, plus extra for serving
- 1/2 teaspoon vanilla extract
Instructions
- In a medium mixing bowl, combine the egg yolks and maple syrup. Whisk to combine and set aside.
- Then, in a large saucepan, pour in the oat milk, cinnamon, nutmeg, and vanilla.
- Heat the saucepan over medium heat until the mixture comes to a gentle simmer, stirring occasionally.
- Then, use a ladle or a serving spoon to transfer a few tablespoons of the warmed oat milk to the egg mixture. Stir or whisk the eggs as you slowly pour in the oat milk. This process is called tempering and helps keep the eggs from scrambling.
- Continue adding a few more ladles of warmed oat milk to the egg mixture, stirring continuously.
- Then, reduce the heat on the saucepan to low and slowly pour the egg mixture into the oat mixture, stirring the whole time to prevent the eggs from scrambling.
- Let the mixture come to a gentle simmer and then turn off the heat.
- Transfer the eggnog to a pitcher and serve warm or chilled, with a sprinkling of ground nutmeg on top (optional).
- Store any leftover eggnog in the refrigerator for up to 4 days.
Notes
- If you want to make this recipe vegan, just leave out the eggs and simply combine the other ingredients in a jar and stir.
- You can use homemade or prepared oat milk for this recipe.
- If your oat milk is sweetened, then reduce or eliminate the maple syrup.
- If you want to be sure that your eggnog is fully cooked, you can use a instant-read thermometer to make sure that it reaches 160°F.
- The eggnog will thicken slightly as it cools in the refrigerator.
- To spike the eggnog, add rum, brandy, or bourbon. Use one shot of alcohol per eight ounces of eggnog.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: Dairy-Free
- Diet: Vegetarian
Nutrition
- Serving Size:
- Calories: 42
- Sugar: 3.1 g
- Sodium: 49.9 mg
- Fat: 2.2 g
- Saturated Fat: 0.6 g
- Carbohydrates: 4.1 g
- Fiber: 0.1 g
- Protein: 1.3 g
- Cholesterol: 61.5 mg
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with nearly 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.
Thanks — this was easy and rang all the right notes! If you can get unsweetened oat milk creamer (such as Sown’s) it gives an especially rich and creamy result. Then you can make meringues with the leftover egg whites.
So glad you enjoyed!
This is so tasty even without the booze!