An easy, five-minute recipe featuring all of the festive flavors of classic eggnog in delicious, creamy, dairy-free oat milk. A healthier take on a typically indulgent treat!
If you’re a fan of eggnog but not all of the calories that come with it, this Dairy-Free Eggnog is going to change. your. life.
Let me introduce you to my new best friend…
First, please tell me you’ve tried my new favorite milk alternative, oat milk. I’m the last person to ever be “dairy-free” (cheese and I are bosom buddies) but I’m also not one to shy away from other delicious milk options. Sure, almond milk is a classic go-to, but if you’ve never experienced the thick creaminess of oat milk, now is the time!
How to Make Dairy-Free Eggnog
And when we’re making The BEST Dairy-Free Eggnog Recipe, we want it to be just as thick and creamy as the original. Am I right? Well, I’m happy to report that this recipe will give you just that, plus tons of great flavor from a myriad of spices and even a little rum extract (and, if you like your eggnog spiked, feel free to use the real deal!)
The other great thing about this eggnog recipe? It comes together in wayyyy less time than traditional homemade eggnog. We’re talking throw-everything-in-a-blender-and-it’s-ready-in-5-minutes easy. Because who wants to wait hours to enjoy a delicious glass of frothy eggnog? Or perhaps an oat milk version of this Spiked Almond Milk Eggnog Hot Chocolate?
I don’t know about you, but I’m sure looking forward to having this recipe on hand over the next few weeks. It will sure be nice to have a lighter, healthier alternative to enjoy among all of the other cookies, cocktails, sweets and treats!
Do you have a favorite lightened-up holiday recipe? If so, tell me about it in the comments below!
The BEST Dairy-Free Eggnog Recipe
Ingredients
- 4 cups oat milk I prefer Oatly brand
- 1 tablespoon maple syrup
- 1 teaspoon rum extract
- 1/2 teaspoon ground nutmeg, plus additional for garnish
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Couple of handfuls of ice
Instructions
- Add all ingredients to a blender. Blend on high until mixture is frothy but there are still some little chunks of ice left.
- Pour into four glasses and sprinkle additional ground nutmeg over top of each one. Serve immediately.
Made this following the recipe exactly and unfortunately it wasn’t very good. The spices never settle and simply sink to the bottom. I’m also not sure how to thicken the liquid without using xanthan gum because it was still runnier than real eggnog sadly. Oh well, thanks anyhow.
Hi Will – I’m sorry you felt that way! I’ve tried quite a few non-dairy milks with this recipe and the oat milk turns out the creamiest BY FAR. Unfortunately, without the dairy (and the dairy fat, and the eggs) you really won’t get the exact same texture as TRUE eggnog. However, I’ll argue that the flavors of this recipe are pretty spot-on and a great substitute for someone who isn’t able to consume eggs or cream. Perhaps you could blend in some non-dairy vanilla ice cream to make it “creamier”? Best of luck on your non-dairy eggnog ventures, and if you happen to be able to consume dairy I do have a TRUE eggnog recipe (from scratch) here on the blog that you might try for the creamier flavor. Happy holidays!
I’m a huge Eggnog fan and this is the best non-dairy option I’ve tried BY FAR. It was a huge hit at the small holiday party I just hosted… I was hoping to go back for seconds but it was all gone! I will definitely be making this again and again over the holiday season!
Ali – I’m so glad you enjoyed it! Isn’t oat milk just the best to use in eggnog? It’s so creamy and delicious!
Hey dude, Im absolutely loving the posts on your site. They are structured well, easy to read and understand, regardless of English being my third language. Cheers.
I’m so glad you’re enjoying my recipes, Charles!
Where on earth are you coming up with 356 calories PER SERVING? If a cup of oat milk typically has from 80-120 calories, that sounds to me like the calorie count for the entire recipe, not for 1 serving.
Thank you for bringing this to my attention! I have updated the nutrition calculations.
This is absolutely delicious. And yes, the fact that it’s super quick is a huge plus. I’ll probably keep this as more of a spiced milk, or creamer option. Really love this idea for a quick yummy thing to serve up in fall. Thanks for the great idea!
Nancy, I’m so glad you love this recipe! And creamer is one of my very favorite ways to use it. Thanks for the kind words!
I am not vegan, just dairy free. Would adding eggs or egg yolk to this recipe make it more like traditional egg nog? If so, can you tell me how to incorporate them?
Hi Steph! I haven’t tried it, but there are a couple of ways you could try adding eggs to this recipe. The first thing I would try is blending in 4-6 egg whites with the other ingredients. If that doesn’t do it for ya, you can try adding egg yolks one at a time until you get the consistency you’re looking for. You may want to consider adding in some real booze as well to make it taste more like traditional eggnog 😉 Good luck! And please let me know how it turns out if you try any of these tactics!