Coconut-oat eggnog

Just as indulgent, but without the usual heaviness

“One of the defining characteristics of eggnog is its thick lusciousness,” says Brooklyn-based recipe developer Ali Slagle. “However you can make a non-dairy version that’s just as creamy with a combination of oat and coconut milks.” She recommends keeping the classic ingredient of egg yolks, though, as they create a creamy, custardy texture. If you prefer to go vegan, omit the eggs, and blend everything on high speed until frothy and smooth, adding ½ cup raw unsalted cashews or five pitted dates to the mixture for even more thickness. For a boozy version, stir in alcohol of your choice at the end, just before serving.

Serves 4
Prep Time: 10 minutes
Cook Time: 10 minutes (plus 8 hours for chilling)

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Photography by Robert Bredvad


2½ cups oat milk
1 (13.5-ounce) can full-fat coconut milk
5 egg yolks, whisked
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg, plus more for garnish
¼ cup agave, maple syrup, or honey
Up to ½ cup spiced rum, brandy, or bourbon (optional)


In a medium saucepan, vigorously whisk everything but the alcohol together until well combined. Set the saucepan over low heat and let simmer (without boiling), whisking constantly, until the mixture is warm and slightly thickened.
Allow to cool slightly, then chill thoroughly in the refrigerator, about 8 hours. Serve warm or cold, with rum, brandy, or bourbon stirred in right before, if desired. Garnish with nutmeg.