This creamy oat milk eggnog is a lighter, dairy-free twist on the holiday classic—made with simple, wholesome ingredients and naturally cozy spices. Cashew cream adds richness, oat milk keeps it smooth and sippable and an optional scoop of vanilla protein makes it perfect for post-workout or guilt-free seasonal sipping. Enjoy it warm or chilled, with or without a splash of rum.
Oat Milk Eggnog
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Ingredients
- 1/3 cup raw cashews soaked for 4 hours
- 3/4 cup water
- 4 cups unsweetened oat milk
- 2-3 Tbsp. sugar
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- Pinch sea salt
- 2 scoops vanilla whey protein optional
- 2-4 oz. dark rum optional
Instructions
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Make cashew cream. Blend cashews and water until completely smooth and creamy.
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Add everything except vanilla and alcohol to saucepan.
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Heat on medium-low, whisking constantly for 8–10 minutes to get hot, slightly thick but never boiling.
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Remove from heat then stir in vanilla and alcohol if using. If you add protein, blend together. You can also add ice to make it smoothie consistency.
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Chill 1–2 hours.
Notes
Nutrition
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The post Oat Milk Eggnog first appeared on The Upside by Vitacost.com.