Why I’ll Love This Recipe

I make a creamy dairy-free holiday drink with simple ingredients.
I enjoy the warm blend of cinnamon, nutmeg, and vanilla.
I can serve it chilled or warm depending on my mood.
I prepare it in less than 20 minutes.
I adjust the sweetness to my personal taste.
I can easily make it with or without alcohol.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups oat milk
2 egg yolks
⅓ cup maple syrup or granulated sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of ground cloves
Pinch of salt
Whipped coconut cream, for serving (optional)
Ground cinnamon or freshly grated nutmeg, for garnish (optional)

Directions

I whisk the egg yolks and maple syrup together in a medium bowl until the mixture becomes smooth and slightly lighter in color.
I combine the oat milk, cinnamon, nutmeg, cloves, and salt in a saucepan over medium heat.
I heat the mixture until it is steaming but not boiling.
I slowly pour a small amount of the warm oat milk into the egg mixture while whisking constantly to temper the eggs.
I gradually pour the tempered egg mixture back into the saucepan.
I cook over low heat, stirring continuously, until the eggnog thickens slightly and coats the back of a spoon.
I remove the saucepan from the heat and stir in the vanilla extract.
I strain the eggnog through a fine-mesh sieve for an extra-smooth texture if desired.
I chill it for several hours before serving, or I enjoy it warm.
I garnish with whipped coconut cream and a sprinkle of cinnamon or nutmeg if I want an extra festive finish.

Servings and Timing

Servings: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes

Variations

I add a splash of bourbon, rum, or brandy for an adult version.
I use coconut sugar instead of maple syrup for a richer sweetness.
I stir in a little almond extract for extra flavor.
I add a cinnamon stick while heating the oat milk for a deeper spice infusion.
I make it vegan by replacing the egg yolks with a cornstarch slurry or a plant-based custard alternative.

Storage/Reheating

I store leftover oat milk eggnog in an airtight container in the refrigerator for up to 3 days. Before serving, I give it a good stir or shake since some separation may occur. If I prefer it warm, I gently reheat it on the stovetop over low heat, stirring frequently and avoiding boiling to maintain its creamy texture.

FAQs

Can I make oat milk eggnog completely vegan?

Yes. I replace the egg yolks with a cornstarch slurry or another vegan thickener and use maple syrup as the sweetener for a fully plant-based version.

Can I use store-bought oat milk?

Yes. I prefer using a creamy, unsweetened oat milk for the best flavor and texture.

Why do I need to temper the eggs?

I temper the eggs by slowly adding warm oat milk so they heat gradually instead of scrambling when added to the saucepan.

Can I freeze oat milk eggnog?

I do not recommend freezing it because the texture may become grainy and separate after thawing.

What spices pair well with oat milk eggnog?

I enjoy using cinnamon, nutmeg, cloves, allspice, and even a pinch of cardamom for extra warmth and flavor.

Conclusion

I love making this Oat Milk Eggnog because it captures the comforting flavors of classic eggnog while offering a creamy dairy-free alternative. It’s simple to prepare, full of warm holiday spices, and perfect for sharing with family and friends. Whether I serve it cold or warm, this homemade oat milk eggnog always adds a festive touch to the season.

Oat Milk Eggnog

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This creamy oat milk eggnog delivers the cozy flavors of traditional eggnog in a delicious dairy-free version. Warm cinnamon, nutmeg, and vanilla make it a festive drink that’s perfect served chilled or warm.

Author: Laura
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 2 hours 15 minutes
Yield: 4 servings
Category: Beverage
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Instructions

Whisk the egg yolks and maple syrup or sugar together until smooth and slightly lighter in color.
Combine the oat milk, cinnamon, nutmeg, cloves, and salt in a saucepan over medium heat.
Heat until steaming but not boiling.
Slowly whisk a small amount of the warm oat milk into the egg mixture to temper the eggs.
Gradually pour the tempered egg mixture back into the saucepan.
Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.
Remove from the heat and stir in the vanilla extract.
Strain through a fine-mesh sieve for an extra-smooth texture if desired.
Chill for several hours before serving, or enjoy warm.
Garnish with whipped coconut cream and a sprinkle of cinnamon or freshly grated nutmeg if desired.

Notes

Add a splash of bourbon, rum, or brandy for an adult version.
Use coconut sugar instead of maple syrup for a richer sweetness.
Stir in a little almond extract for additional flavor.
Add a cinnamon stick while heating the oat milk for deeper spice infusion.
For a vegan version, replace the egg yolks with a cornstarch slurry or plant-based custard alternative.
Store leftovers in an airtight container in the refrigerator for up to 3 days and stir well before serving.
Reheat gently over low heat without boiling.

Nutrition

Serving Size: 1 cup
Calories: 220 kcal
Sugar: 22 g
Sodium: 140 mg
Fat: 6 g
Saturated Fat: 2 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 95 mg