Description

This rich and creamy Oat Milk Eggnog is a delightful non-dairy twist on the classic holiday favorite. Made with oat milk and infused with warm spices like cinnamon, nutmeg, and cloves, this eggnog delivers the comforting flavors you love without the dairy. Perfect for those who prefer a plant-based or lactose-free option, it offers a silky texture and a hint of rum extract to capture the festive spirit.

Ingredients

Main Ingredients

6 large egg yolks
½ cup granulated sugar
½ tsp salt
3 cups oat milk (preferably extra creamy variety)
2 whole cloves (or a pinch of ground cloves)
½ tsp ground cinnamon
¼ tsp nutmeg (preferably freshly grated, plus more for topping)

Flavorings

½ tsp pure vanilla extract
4 tsp rum extract (or substitute alcohol of your choice)

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Instructions

Whisk Egg Yolks and Sugar: In a large bowl, whisk together the egg yolks and granulated sugar until the mixture is smooth and slightly thickened. Set aside this mixture for tempering.
Heat Oat Milk and Spices: In a medium saucepan, combine the oat milk, whole cloves, salt, ground nutmeg, and ground cinnamon. Place the saucepan over medium heat and slowly bring the mixture close to a boil, allowing the spices to infuse the milk.
Temper the Egg Yolks: To prevent the eggs from curdling, gradually pour about one cup of the hot oat milk mixture into the egg yolk mixture slowly while whisking constantly. This slowly raises the temperature of the eggs.
Combine and Thicken: Pour the tempered egg yolk mixture back into the saucepan with the remaining oat milk mixture, stirring continuously. Keep heating over medium heat while stirring constantly until the mixture thickens slightly, which takes about 5 minutes. Be careful not to let it boil to avoid scrambling the eggs.
Cool and Strain: Remove the saucepan from heat. Taste the mixture and add more sugar if desired. Strain the eggnog through a fine mesh sieve to remove cloves and any coagulated bits. Let it cool for about one hour at room temperature.
Add Flavorings and Chill: Once cooled, stir in the vanilla extract and rum extract (or your chosen alcohol). Cover and refrigerate the eggnog for at least 8 hours, preferably overnight, to let the flavors meld and serve it chilled.

Notes

Use extra creamy oat milk for the best texture and richness.
Tempering the eggs is crucial to avoid scrambling.
Adjust sweetness by adding extra sugar after tasting the cooked mixture.
Freshly grate nutmeg on top of each serving for an authentic touch.
Substitute rum extract with bourbon or brandy for a more traditional flavor.
This recipe contains raw egg yolks that are cooked gently; ensure to use fresh, high-quality eggs.
Store refrigerated and consume within 3 days for best freshness.