Pour the eggnog mixture into a saucepan and heat on low-medium. Be careful to avoid the boiling point! When you see a few bubbles, that is your cue to remove the pan from heat.
While the mixture cools, add your alcohol of choice. Bourbon is the go-to! If you want to make this more of a coquito-inspired nog, I’d try dark or spiced rum.
½-3/4 cup bourbon or rum
Blend everything again!
Chill in a jug in the refrigerator until cold to the touch.
Notes
In my opinion, nutmeg is the stand-out flavor in eggnog! I used 2 teaspoons in mine, but feel free to use less. If you’re not a fan, you can add a bit more cinnamon to balance the flavor.
Oatly’s full-fat Original Oat Milk is my favorite! Incredibly smooth and creamy, with a touch of sweetness, it complements any dish.
When I think of hazelnuts, I think of cozy nights indoors and warm fireside chats. Pacific makes the Original Hazelnut Milk. Infused with rice sweetener, it rounds out the eggnog’s flavor profile nicely.
Keep in mind that I used Oatly’s full-fat oat milk and Pacific’s Original Hazelnut Milk. Each dairy-free alternative has a touch of sweetness. If you’re selecting sugar-free plant-based milks, you may want to add a bit more maple syrup.
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