Description
A delicious homemade eggnog perfect for warming up during the holidays.
Ingredients
Scale
- 4 egg yolks (see notes for vegan option)
- 3 tablespoons maple syrup
- 3 cups unsweetened oat milk
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg, plus extra for serving
- ½ teaspoon vanilla extract
Instructions
- In a medium mixing bowl, combine the egg yolks and maple syrup. Whisk to combine and set aside.
- 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.
Notes
- For a vegan option, substitute the egg yolks with a plant-based thickening agent like cornstarch or silken tofu.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Beverages
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg