Sadly, my family was never an eggnog family. It wasn’t until I was in high school that I asked my mom what it was, so she bought me a carton of the store-bought variety so I could try it. I’ll admit now that most of it ended up being poured down the sink two weeks later (i.e. I was unimpressed). I’ve never had homemade eggnog, but it’s never been high on my priority list for foods to try, either.
Now that I avoid dairy, I have even less desire to try the real stuff. However, I was exceptionally curious to try the dairy-free varieties after reading some reviews. I saw the rice ‘nog appear in Whole Foods even before Thanksgiving, but it wasn’t until a week ago that I finally captured the coconut ‘nog! As soon as I spotted it on an obscure refrigerated shelf in the corner of the store, I snatched a jug up in less time than it takes for my roommate to complain whenever we play Christmas music. 😉
You can use any eggnog for this recipe (anything from homemade dairy-and-egg-included eggnog to store-bought rice ‘nog), but I definitely used the coconut ‘nog and was satisfied with my choice!
Have you tried any of the vegan ‘nogs from the stores yet? What’s your favorite?
What you'll need:
- 1 cup eggnog (I used So Delicious Coconut Nog)
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1 pitted date, chopped finely (optional)
- 1/8 tsp cinnamon (optional)
- pinch of salt
How to make it:
- Bring eggnog of choice to a boil, add oats, and reduce heat to medium. (If you'd like to add flax or chia seeds, do so now.)
- If using dates, add immediately.
- Once more of the liquid has absorbed, add optional cinnamon and a pinch of salt. Stir.
- If you'd like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Serve with a splash of your milk of choice (or more eggnog) and any other additional toppings (a dusting of nutmeg, dried cranberries, shredded coconut, nuts, chocolate chips, crushed peppermint candies, etc.).
Just an FYI:
For Overnight Oats Simply combine all ingredients in a mason jar (reduce amount of eggnog to 1/2 cup) and add 1/2 tsp of chia seeds. Shake until combined and refrigerate overnight.
Variation: Pumpkin Eggnog Oatmeal!
If you, like me, tire easily of the eggnog taste (and thus have no way of using up that dreadful jug in the fridge), switch it up by incorporating pumpkin!
In the second step, add 1/3 cup pumpkin puree. In the third step, increase cinnamon to 1/2 tsp and add a tiny pinch of cloves (you won’t need to add nutmeg because there should be plenty in the ‘nog). Depending on your taste preferences, you may also need to add 1/2 tsp of maple syrup or honey.