Making your own dairy free and egg free eggnog is easy to do at home! Our recipe is creamy and delicious, and doesn't require a blender or tempering eggs. Dairy free, vegan, gluten free
In a small measuring pitcher, mix together all the ingredients except the Cocowhip and whisk.
3/4 cup Oatly full fat oatmilk, 1/4 cup full fat coconut milk*, 2 ½ Tablespoons bourbon barrel maple syrup, 1/2 teaspoon vanilla, 1/4 teaspoon rum extract, Dash ground cloves, Dash ground cinnamon
You can serve this immediately, but I think it's best chilled in the fridge for a few hours to let the flavors develop.
Stir before serving and top with dairy free whipped cream (such as Cocowhip) and a shake of nutmeg.
2 Tablespoons So Delicious Cocowhip, Dash nutmeg
If you want to make this into a mocktail with Ritual Zero Proof rum or a cocktail with brand, rum, or bourbon, you can make this thicker by using 1:1 oatmilk to coconut milk before adding your spirit or spirit alternative.
Optional: Ritual Zero Proof rum alternative
Notes
*I've been using the Embe organic coconut milk lately, which has a better taste and consistency than the Thai Kitchen coconut milk I used to use.One of our readers made this recipe with Silk dairy free heavy cream, and they said it worked out great, so that is an option as well for this eggnog!