Thick and creamy vegan eggnog made without eggs. Lightly spiced with cinnamon, nutmeg, and real vanilla bean. Make it without alcohol or with a kick of rum or bourbon!
Add the oat milk, evaporated oat milk, condensed oat milk, almond butter, sea salt, and cinnamon to a saucepan. Slice the vanilla pod in half, scrape out the seeds with the back of a knife and add both the seeds and pod to the saucepan with the other ingredients.
Place the saucepan over medium heat and bring to a gentle simmer. Allow the ingredients to simmer for 3 minutes, whilst constantly whisking.
Remove the saucepan from the heat and whisk in the bourbon and freshly grated nutmeg.
Allow the eggnog to cool to room temperature for about 20 minutes. Transfer to airtight sterilized storage jars or bottles and refrigerate immediately.
Storage: It will keep in a sealed container in the fridge for up to 5 days. I recommend leaving the vanilla pod in the jar/bottle as it will continue to flavor the beverage.Shake the jar/bottle well before serving as it will naturally separate in the fridge.