Ingredients
- 2 cups vanilla oat milk, another alternative to a dairy free milk or milk
- 1 cup whole coconut cream (or refrigerate coconut milk and scoop off cream)
- 4 egg yolks
- ¼ cup honey or maple syrup
- 1 tsp real vanilla extract
- 1 tsp Splendor Garden Ceylon Cinnamon
- 1 tsp Splendor Garden Nutmeg
- 1 tsp Splendor Garden Ginger
- Pinch of Splendor Garden Allspice
- Pinch of salt
- Optional: 2-3 ounces Spiced Rum, Bourbon Whiskey, or your alcohol of choice
Instructions
This recipe is a cooked oatnogg similar to cooking a custard. Place egg yolks in a small mixing bowl, beat and set aside. Over medium heat add all remaining ingredients (except alcohol) to medium sized saucepan and bring to a simmer. Be sure to stir often and prevent scalding. Reduce heat to low. Add ¼ cup of the hot liquids to the egg yolks and whisk vigorously. Continue adding hot liquid until incorporated. Add liquid pack into saucepan and bring to medium heat. Usually close to 5 minutes. Whisk while cooking to prevent scalding and do not boil. Remove from heat and immediately pour in a mason jar and refrigerate. After being refrigerated for a couple of hours add alcohol of choice and serve with additional nutmeg to garnish!
