Creamy oat milk eggnog made with Chobani, Planet Oat, or any favorite oat milk creates a rich, dairy-free holiday treat. Whether you want a traditional version with egg yolks or an easy vegan oat milk eggnog, this recipe delivers classic eggnog flavor and creamy texture.
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If you enjoy dairy-free holiday recipes, try Vegan Gingerbread Loaf Cake, Protein Baked Oats for One, or Oat Milk Pancakes. For holiday baking inspiration, consider a roundup of favorite cookie ideas for exchanges.
Non Dairy Eggnog Recipe
Eggnog is a holiday classic—perfect for cozy nights by the tree, festive parties, or sharing with friends. This non-dairy oat milk eggnog captures the same comforting spices and creamy mouthfeel as traditional eggnog without dairy. Use it as a drink or as an ingredient in desserts like eggnog pound cake.
Does oat nog taste like egg nog?
Yes. Whether you use egg yolks or make the vegan version without eggs, this oat milk eggnog has a rich, creamy texture and warm spice profile that closely resembles traditional eggnog. Finish each serving with fresh-grated nutmeg for an authentic touch.
What is oat nog made of?
This oat milk eggnog uses simple, familiar ingredients. See the recipe card below for exact measurements, but here are the main components:
- Egg yolks — for the traditional version; separate while cold for easiest removal of whites.
- Granulated sugar — adds sweetness and helps stabilize the tempered eggs.
- Oat milk — choose an extra-creamy variety for the best texture. Any brand you prefer will work well.
- Ground cinnamon — warm and aromatic, a key eggnog spice.
- Whole cloves — use whole cloves to infuse and remove easily, or substitute a pinch of ground cloves.
- Nutmeg — freshly grated if possible, plus extra for garnish.
- Salt — enhances the flavors and balances sweetness.
- Pure vanilla extract — use a good-quality vanilla for depth of flavor.
- Rum extract — provides classic holiday flavor; you can also spike the finished eggnog with dark rum or another spirit of your choice.
Equipment
You’ll need a medium saucepan, a mixing bowl, a whisk, and a fine-mesh sieve. A glass pitcher is handy for chilling and storing the eggnog in the fridge.
How to Make Oat Milk Eggnog
Below are the core steps; follow the recipe card for exact times and quantities.
Whisk the egg yolks and sugar together in a bowl until smooth.
Heat the oat milk with spices over medium heat until it is hot and nearly boiling.
Add the cinnamon, cloves, and nutmeg to the oat milk and continue heating until very hot.
Tempering: slowly whisk about 1 cup of the hot oat milk into the egg mixture to warm it gradually without scrambling the eggs.
Return the egg-oat mixture to the saucepan, whisking constantly, and heat until the mixture thickens slightly.
Remove from heat, let cool a little, then stir in vanilla and rum extract. Strain to remove the whole cloves, then refrigerate to chill and further thicken.
Hint: The eggnog will thicken more as it chills; refrigerate overnight for the best texture and flavor.
What is vegan eggnog made of?
To make a vegan oat milk eggnog, omit the eggs and use a creamy oat milk (extra-creamy varieties work best). For extra richness, replace one cup of the oat milk with oat milk coffee creamer and reduce sugar slightly. This creates a smooth, dairy-free eggnog that’s still indulgent and festive.
Storage
Store the oat milk eggnog in an airtight container in the refrigerator. It will keep well for up to 4 days. Before serving, stir and top with freshly grated nutmeg or a sprinkle of cinnamon.
Variations
There are several simple ways to adapt this oat milk eggnog:
- Spiked — omit rum extract and add light or dark rum, spiced rum, bourbon, brandy, amaretto, Cointreau, or Scotch to taste after the eggnog has cooled.
- Chocolate — stir in ½ cup unsweetened cocoa powder or a few packets of hot cocoa mix for a chocolate eggnog twist.
- Chai Spiced Eggnog — substitute the spices with a teaspoon of masala chai spice blend for a chai-flavored version.
These variations make it easy to serve a crowd with different preferences or to create a new holiday specialty.
Top tip
When tempering eggs, add the hot oat milk gradually while whisking constantly. This prevents curdling and results in a smooth, creamy eggnog.
📖 Recipe
Oat Milk Eggnog – Non Dairy Eggnog Recipe
Equipment you may need
- 3-quart saucepan
- Whisk
- Mixing bowls
- Measuring cups and spoons
- Fine mesh sieve
- Microplane grater or zester (for nutmeg)
Ingredients
- 6 large egg yolks
- ½ cup granulated sugar (100 g)
- ½ teaspoon salt (3 g)
- 3 cups oat milk (710 ml), preferably extra creamy
- 2 whole cloves (or a pinch ground cloves)
- ½ teaspoon ground cinnamon (1 g)
- ¼ teaspoon nutmeg (plus more for topping)
- ½ teaspoon pure vanilla extract (2 ml)
- 4 teaspoons rum extract (20 ml) or alcohol of your choice
Instructions
- Whisk together the egg yolks and sugar in a large bowl until smooth; set aside.
- Combine oat milk, cloves, salt, nutmeg, and cinnamon in a medium saucepan. Heat over medium until the mixture is hot and nearly boiling.
- To temper the eggs, slowly pour about 1 cup of the hot oat milk into the egg yolk mixture while whisking constantly.
- Gradually return the egg and oat milk mixture to the saucepan, stirring constantly. Continue to cook over medium heat until slightly thickened, about 5 minutes, stirring frequently.
- Taste and add more sugar if desired. Strain to remove the cloves and let cool about 1 hour.
- Stir in vanilla and rum extract (or alcohol of choice). Refrigerate until chilled, at least 8 hours or overnight. Serve cold with grated nutmeg on top.
Notes
Vegan Option: Omit the eggs and use extra-creamy oat milk. You can replace one cup of oat milk with oat milk creamer and reduce sugar to ⅓ cup for a richer vegan version.
Variations:
- Spiked: Add alcohol like rum, bourbon, or brandy after cooling.
- Chocolate: Mix in ½ cup unsweetened cocoa powder or hot cocoa mix.
- Chai Spiced: Replace the spices with a teaspoon of masala chai blend.
Storage: Refrigerate in an airtight container for up to 4 days.
Nutrition
Serving: 6 fl oz | Calories: 277 kcal | Carbohydrates: 44 g | Protein: 7 g | Fat: 9 g | Saturated Fat: 2 g | Sugar: 39 g
Frequently Asked Questions
The vegan version of this recipe will generally be lower in saturated fat and calories compared with traditional dairy-based eggnog.
Serve it chilled as a punch, warm it and garnish with a cinnamon stick, use it as a creamer for coffee, or enjoy it alongside cookies and quick breads.
Eggnog became associated with cooler weather and holiday indulgence—rich ingredients and warming spices made it a festive seasonal favorite, so commercial sales tend to follow that demand.
This recipe is developed for oat milk because of its creamy texture, but you can experiment with other plant milks like almond or coconut. Results may vary.
Food Safety
Follow basic food-safety practices when making eggnog:
- Heat the mixture to at least 165 °F (74 °C) when cooking with eggs.
- Use separate utensils for raw and cooked ingredients.
- Wash hands after handling raw eggs.
- Do not leave eggnog at room temperature for long periods.
- Never leave cooking food unattended and ensure adequate ventilation when using a gas stove.
Enjoy this creamy oat milk eggnog as a festive, dairy-free alternative this holiday season.
