Vegan Oat Milk Eggnog
Time: 10 minutes
Enjoy our delicious Vegan Oat Milk Eggnog, packed with amazing flavor! Each serving contains 171 calories, 8g of fat, 18g of carbohydrates, 4g of protein—making it a perfect choice for an OATSOME recipe.
Nutrition info:
Calories: 171
Fat: 8g
Carbs: 18g
Protein: 4g
Ingredients
Servings: 1
- •1 14-oz can full-fat coconut milk (use light for lighter eggnog)
- •3-4 Tbsp coconut palm sugar
- •1/2 tsp ground cinnamon, plus more to taste
- •1/4 tsp ground nutmeg, plus more to taste
- •1 tsp pure vanilla extract
- •1/8 tsp ground cardamom (optional)
- •
- •FOR SERVING optional
- •1 ounce bourbon (per 8-ounce serving)
- •Non-dairy whipped cream
- •Cinnamon or nutmeg
Instructions
- 1. To a high-speed blender, add 3 cups oat milk, coconut milk, coconut palm sugar (starting with the lesser amount), cinnamon, ground nutmeg, vanilla extract, and cardamom (optional).
- 2. Blend on high until creamy and smooth — 1-2 minutes. Then taste and adjust flavor as needed, adding more spices for warmth or coconut palm sugar for sweetness.
- 3. For serving, enjoy cold, over ice, or hot by heating over medium heat until warm (we prefer chilled, no ice). Optionally, you can add 1/2 – 1 ounce bourbon per 1 cup (8-ounce) serving. This is optional, but a festive addition! Serve as is or with non-dairy whipped cream and a pinch more cinnamon or nutmeg.
- 4. Transfer remaining eggnog to a jar for storing. Leftovers should be kept in the refrigerator for up to 4-5 days. Or freeze into ice cubes and store for up to 1 month. Shake well before serving — a little separation is natural.
- 5. Enjoy your Vegan Oat Milk Eggnog!
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Vegan Oat Milk Eggnog
Time: 10 minutes
Enjoy our delicious Vegan Oat Milk Eggnog, packed with amazing flavor! Each serving contains 171 calories, 8g of fat, 18g of carbohydrates, 4g of protein—making it a perfect choice for an OATSOME recipe.
Nutrition info:
Calories: 171
Fat: 8g
Carbs: 18g
Protein: 4g
Ingredients
Servings: 1
- •1 14-oz can full-fat coconut milk (use light for lighter eggnog)
- •3-4 Tbsp coconut palm sugar
- •1/2 tsp ground cinnamon, plus more to taste
- •1/4 tsp ground nutmeg, plus more to taste
- •1 tsp pure vanilla extract
- •1/8 tsp ground cardamom (optional)
- •
- •FOR SERVING optional
- •1 ounce bourbon (per 8-ounce serving)
- •Non-dairy whipped cream
- •Cinnamon or nutmeg
Instructions
- 1. To a high-speed blender, add 3 cups oat milk, coconut milk, coconut palm sugar (starting with the lesser amount), cinnamon, ground nutmeg, vanilla extract, and cardamom (optional).
- 2. Blend on high until creamy and smooth — 1-2 minutes. Then taste and adjust flavor as needed, adding more spices for warmth or coconut palm sugar for sweetness.
- 3. For serving, enjoy cold, over ice, or hot by heating over medium heat until warm (we prefer chilled, no ice). Optionally, you can add 1/2 – 1 ounce bourbon per 1 cup (8-ounce) serving. This is optional, but a festive addition! Serve as is or with non-dairy whipped cream and a pinch more cinnamon or nutmeg.
- 4. Transfer remaining eggnog to a jar for storing. Leftovers should be kept in the refrigerator for up to 4-5 days. Or freeze into ice cubes and store for up to 1 month. Shake well before serving — a little separation is natural.
- 5. Enjoy your Vegan Oat Milk Eggnog!