Oat Milk Eggnog

Homemade Oat Milk Eggnog
pinit View Gallery 7 photos

Eggnog is one of my favorite Holiday drinks. The nutmeg really brings out the flavors of the season, not to mention the booze to keep you warm in the cold winter days.

This is nothing like the dairy-free version you get in the stores. It is thick, creamy and full of Holiday cheer.

What alcohol to add? My preference is cognac, but a nice bourbon or spiced/dark rum would be equally delightful. Obviously you can make this without alcohol as well and it will be perfectly delicious!

Oat Milk Eggnog

Prep Time 5 mins Cook Time 10 mins Rest Time 1 hr Total Time 1 hr 15 mins
Servings: 6
Best Season: Winter


A dairy free version of thick and creamy eggnog. 





  1. Prepare the custard

    Start by separating 4 eggs, making sure not to get any of the yolk in the whites. (Save for meringue if not using pasteurized egg whites). Add yolks and remaining custard ingredients (holding back the cognac) to a saucepan. Whisk until well combined. Over a gentle heat bring the mixture up to 175 degrees, continuously mixing to avoid scrambling the eggs. Add the cognac and quickly cool the mixture down in either an ice bath or a bowl of cold water. Strain until another bowl or serving container to remove any bits of egg that may have formed. 

    Refrigerate for an hour or until chilled. 

  2. Meringue

    Whisk the egg whites until they get foamy and looks like whipped cream. Add in the sugar and whisk until soft peaks are formed. Add to the custard base after it has chilled.

    Place in the fridge until ready to serve. 

  3. Serving

    Before serving it is important to mix the eggnog to re-incorporate the meringue. Serve with a dusting of eggnog or a cinnamon stick. 

Leave a Comment

Your email address will not be published. Required fields are marked *