Oatmilk Coconut Eggnog

Makes about 1 1/2 quarts

I love this recipe because it’s thick without any thickeners, has lots of warming spice and the secret ingredient – apple cider vinegar – lends just the slightest tang that vegan nogs are sometimes missing. The turmeric is there to give that telltale eggy glow but also adds a little flavor. If you have a vanilla bean, definitely scrape it in here instead of the extract. And if you don’t want to grate fresh nutmeg no prob, just use pre-ground. No one is judging. But I find it very satisfying to have that little dose of aromatherapy while grating a fresh nutmeg pod. Serve warm or cold, with about 2 ounces rum per each cup of nog if you’re feeling boozy. 

Oatmilk Coconut Eggnog

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Servings 1 1/2 quarts

Ingredients

  

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• 2 1/2 cups plain oatmilk
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1 tsp fresh ground nutmeg
• 1/2 cup sugar
• 2 14 oz cans coconut milk
• 1 tbsp apple cider vinegar
• 1 tsp pure vanilla extract
• Cinnamon sticks for garnish

Instructions

 

• Combine oat milk, turmeric, cinnamon, ginger and sugar in a small pot and bring to a simmer stirring occasionally. Use a microplane to grate in the nutmeg, pretty much just eyeball it, but it’s about 1/2 a pod. Simmer just until hot.
• If serving warm, add the coconut milk, apple cider vinegar and vanilla and simmer again until warm. Taste for sweetness, you might want a little extra sugar. If serving cold, you can just add those ingredients, gently mix and cool down. Then refrigerate until cold! 
• Serve with a cinnamon stick and more grated nutmeg just for show.

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