Coconut-oat eggnog

“One of the defining characteristics of eggnog is its thick lusciousness,” says Brooklyn-based recipe developer Ali Slagle. “However you can make a non-dairy version that’s just as creamy with a combination of oat and coconut milks.” She recommends keeping the classic ingredient of egg yolks, though, as they create a creamy, custardy texture. If you prefer to go vegan, omit the eggs, and blend everything on high speed until frothy and smooth, adding ½ cup raw unsalted cashews or five pitted dates to the mixture for even more thickness. For a boozy version, stir in alcohol of your choice at the end, just before serving.

Serves 4
Prep Time: 10 minutes
Cook Time: 10 minutes (plus 8 hours for chilling)

Click here to see more recipes in this series.Photography by Robert Bredvad