Eggnog is one of the most-searched holiday drinks — and one of the heaviest. This version swaps cream for unsweetened almond or oat milk, keeps the cinnamon and adds a pinch of turmeric for gold and warmth. About 90 kcal a glass.
Healthy Twist · 10 min
Spiced plant milk, frothed and chilled — all the comfort of eggnog with none of the cream, eggs or rum.
Pour 500 ml unsweetened almond or oat milk into a small saucepan. Add 1/2 tsp ground cinnamon, 1/4 tsp ground turmeric and 1 tbsp sweetener. Warm gently over low heat for 3 to 4 minutes, stirring occasionally — steam it through, but do not let it boil, or plant milk can scorch and skin over.
Pour into a blender or use a hand blender for 30 seconds until frothy and smooth — this dissolves the spices fully instead of leaving them gritty. Taste and add a touch more sweetener if you like, then cool to serving temperature (30 minutes in the fridge, or 10 in the freezer).
Fill glasses with ice and pour the eggnog over. Finish each glass with a pinch of nutmeg and a cinnamon stick. It is entirely alcohol-free, so it is safe for the whole table — and for a warm version, skip the ice and serve it hot like a spiced toddy.
Skip the ice and serve hot like a spiced toddy — the same spices, the same calories.
Keep the spiced milk chilled for up to two days; froth and serve when guests arrive.
A quarter teaspoon adds golden color and gentle warmth. The cinnamon still does the talking.
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Completely — it is spiced plant milk, so it is safe for the whole table including children and drivers.
Barely. At a quarter teaspoon it adds golden color and warmth; the cinnamon leads.
About 90 kcal with unsweetened almond or oat milk and a tablespoon of erythritol.
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