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.

👥 6 Servings⏱️ Prep & Cook: 10 min⏳ Prep: 5 min🔥 Cook: 5 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

bowl
mixing bowl
whisk
saucepan

📝 Preparation Steps

In a medium mixing bowl, combine the egg yolks and maple syrup. Whisk to combine and set aside.

egg yolks (see notes for vegan option)4maple syrup3 tablespoons

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.

Nutrition Facts

calories

84 calories

fat Content

4.5 g

serving Size

1/6 of recipe

fiber Content

0.1 g

sugar Content

6.2 g

sodium Content

99.7 mg

protein Content

2.6 g

trans Fat Content

0 g

cholesterol Content

123 mg

carbohydrate Content

8.1 g

saturated Fat Content

1.1 g

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