3 cups full fat/extra creamy oat milk
4 egg yolks
3 tablespoons maple syrup
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon vanilla
Whisk the egg yolks and maple syrup together in a medium mixing bowl.
Then, combine the oat milk, cinnamon, and nutmeg in a saucepan. Heat over medium heat until the mixture comes to a gentle simmer, stirring occasionally.
Once the oat milk is at a gentle simmer, use a ladle or a serving spoon to transfer a few tablespoons of the oat milk to the egg mixture. Stir or whisk the eggs as you slowly pour in the oat milk. This tempering process will prevent the eggs from scrambling.
Continue adding warmed oat milk to the egg mixture, stirring continuously, until you have added at least half of the oat milk.
Reduce heat to low, then slowly pour the egg mixture into the oat mixture, stirring the whole time to prevent the eggs from scrambling.
Let the mixture come to a gentle simmer and then turn off the heat. Stir in the vanilla.
Transfer your eggnog to a pitcher or other container, and either serve warm or chill in the refrigerator before serving.
Store any leftover eggnog in the refrigerator for up to 4 days.