Vegan oat milk eggnog is the perfect way to celebrate this holiday season - no eggs or dairy needed! It's creamy, sweet, rich with nutmeg, and so easy to make. The basic oat nog calls for just 4 ingredients (plus optional bourbon). Or blend it with cashews for an extra thick and creamy vegan eggnog!
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Sure, eggnog is a holiday classic. But who says it has to be loaded with dairy and eggs to bring the seasonal cheer? Certainly not me! Oat milk is the star of this delicious vegan eggnog. And I think you're going to love the flavor and versatility of this recipe!
You can whip up a basic oat milk eggnog in just a few minutes, no special equipment needed. It's sweet, creamy, and oh-so-delicious.
Or if you prefer a more decadent vegan eggnog, blend in cashews for an extra thick and creamy consistency, just like traditional eggnog!
Even though there are plenty of dairy-free egg nog options in stores these days, honestly, homemade just tastes better! And it's so quick and easy to make, it's not like grabbing a bottle at the store even saves that much time or effort.
Plus, with homemade vegan eggnog, you're in control of the ingredients and flavor!
Ingredients
- oat milk - Store-bought or homemade oat milk work here, with one VERY important note:
If you plan to include cashews and simmer the oat nog, ONLY use a store-bought oat milk, like Oatly, or my oat milk recipe. Basic homemade oat milks include starch that gets slimy and gloopy when heated (like oatmeal). Commercial oat milks (and my recipe) use enzymes to convert those starches into sugars. So you can simmer it to activate the creaminess of the cashews and it won't slimy. - maple syrup - Substitute regular sugar, if needed, but during recipe testing we much preferred the batches made with maple syrup. It's just so delicious!
- cashews - optional; as mentioned above, you can create an extra thick and decadent vegan eggnog with the addition of raw cashews. If you don't have a high-speed blender, be sure to soak them first.
- nutmeg - Ground nutmeg is the key spice and flavor in eggnog, aside from the booze, of course! I've also tried it before with cinnamon and cloves, which is tasty, but doesn't taste as authentic as vegan eggnog made with nutmeg only.
- vanilla extract - Just a little bit of pure vanilla extract adds to the overall flavor.
- liquor - optional. We like bourbon in our oat milk eggnog, but brandy and spiced rum are also classic choices for eggnog. Or skip the booze altogether, and double up on the vanilla!
See the recipe card below for quantities and full instructions.
How to Make Oat Milk Eggnog
For the basic oat milk version, prep is ridiculously easy! Simply combine the ingredients in a lidded jar or blender, and shake or blend until combined and frothy.
For the cashew-oat version:
- Optional: soak the cashews. Place cashews in a bowl and cover with boiling water. Soak for about an hour, then drain. Tip! If you're using a Vitamix or other high-speed blender, soaking is optional.
- In a blender combine the drained cashews with the other ingredients. Blend on high speed until completely smooth. Enjoy as is, or pour the eggnog into a medium saucepan and bring it to a simmer. Cook for just a couple of minutes, until thick and creamy. During recipe testing, we also found that briefly simmering the oat nog developed and improved the flavors.
- Refrigerate oat milk eggnog until cold. Serve with a dollop of vegan whipped cream and a dash of nutmeg or cinnamon on top!
Tip! You'll probably only want the extra tablespoon of maple syrup if you're including cashews and liquor. Otherwise, we thought 3 tablespoons was just right.
Helpful Equipment
For basic oat milk eggnog, you don't need any special equipment, but for the extra creamy version, you'll need:
- blender - I use a Vitamix, but a standard blender is also fine. After soaking the cashews and blending, if the mixture isn't completely smooth, you can always strain it through a nut milk bag.
- medium saucepan - You don't have to simmer the mixture, but if you want a thicker consistency, more similar to classic eggnog, heating the cashews is key. And it only takes a few minutes.
FAQs
Absolutely! You can make vegan eggnog with other plant milks, such as soy, coconut, cashew, and almond milk.
Oat milk eggnog is good for up to 6 days. Store it covered in the refrigerator.
Top Tips
- Start with the lesser amount of sweetener and liquor, if using. Taste and add more if desired.
- With the basic oat milk eggnog, we thought it was sweet enough with 3 tablespoons of maple syrup. But with the optional ingredients, you may want the extra tablespoon for a bit more sweetness.
- The bourbon can be added initially or to individual servings. We don't have children, so I usually add it to the whole batch! Also, we felt like simmering the oat milk eggnog enhanced and improved the spice, vanilla, and bourbon flavors.
- NOTE that a very small amount of alcohol may be burned off during cooking, but not enough to make it safe for children or those avoiding alcohol.
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I hope you enjoy this creamy vegan eggnog! If you try the recipe be sure to comment below and let us know.
Recipe
Oat Milk Eggnog (Vegan)
Equipment
- high-speed blender - optional
- medium saucepan - optional
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Ingredients
- 2 cups oat milk - see Notes; I used Oatly
- ⅓ cup raw cashews, optional
- 3 to 4 Tablespoons maple syrup
- ½ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- 2 to 4 Tablespoons bourbon, optional - (this is ½ to 1 oz. liquor per serving)
Instructions
- Basic oat milk eggnog (without cashews): Combine the oat milk, 3 Tbsp maple syrup, nutmeg, vanilla, and 2 Tbsp bourbon, if using, in a lidded jar or blender. Alternatively, add the bourbon later to individual servings. Shake or blend to combine. Taste and add more bourbon or nutmeg, if desired. Serve cold with a dash of cinnamon or nutmeg on top.
- For thicker, oat-cashew nog: Place cashews in a bowl and cover with boiling water. Soak for 1 hour, then drain. Note, if using a Vitamix or similar, there's no need to soak.
- Starting with the lesser amounts of maple syrup and bourbon, combine all ingredients in a blender. Alternatively, add the bourbon later before serving. Blend on high until completely smooth.
- Pour into a heavy-bottom saucepan over medium heat. Bring to a simmer, whisking occasionally. Once the oat nog is hot, whisk frequently and simmer for about 2 minutes or until thickened. This step activates the starch in the cashews for a consistency more similar to classic egg nog. (We also felt like heating improved the flavors.)
- Remove from heat and let cool for a few minutes. If a skin forms on top, simply whisk to smooth it out. Pour into a container, and refrigerate until cold. Serve with vegan whipped cream and a dash of nutmeg or cinnamon, and enjoy!
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
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