When my spouse said they wanted egg nog and we didn’t feel like going to the store, I tried this recipe and now I wonder why I’ve never tried making egg nog from scratch before.

This version is made with oat milk, which makes it less viscous than egg nog made with dairy. I also didn’t skimp on the spices in this one, so it’s delightfully rich in flavor. As a word to the wise, it’s a good idea to stir the pot in between ladling servings, or else the person drinking the tail end of the batch might get enough nutmeg to see time.

6 egg yolks
½ cup granulated sugar
3 cups extra-creamy oat milk (or soy or almond milk, or even something from a cow if you prefer)
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
½ teaspoon salt
1 teaspoon vanilla extract
Optional for serving: whipped cream, bourbon, whiskey, or rum

Beat the egg yolks and granulated sugar until light and creamy.

In a saucepan, add the milk, cinnamon, nutmeg, allspice, salt, and vanilla. Heat to a simmer, stirring constantly.

Add just a little of the hot milk at a time into to the egg mixture to temper the eggs, stirring until everything is smooth, until half of the milk mix is incorporated.

Pour the tempered egg mixture back into the saucepan and whisk constantly until slightly thickened and the milk reaches 160F with a candy thermometer.

Remove the saucepan from heat and ladle portions into heat-safe mugs. Be sure to stir between each serving or else all the spices will settle to the bottom and the last portion will have enough nutmeg to make someone see time.

If desired, add a little bourbon/whisky/rum for an alcoholic version. Whipped cream adds another layer of decadence!

Refrigerate any leftovers.