Eggnog was not something I was brought up with. As a child, my most common drink in the winter was hot cordial or juice, with the occasional hot chocolate. Once I was older, it became mulled wine then I was introduced to hot apple cider when I moved to New York. Eggnog never really featured, and I’ve still only had it a handful of times. However always up for a challenge, when today’s Sunday Supper was announced as having an eggnog theme, I figured I had to try. And it turns out homemade eggnog is really easy. I decided on these coconut eggnog overnight oats made with homemade eggnog and both the eggnog itself and the eggnog overnight oats were delicious.
As I was looking for inspiration on how to use eggnog, I came across eggnog overnight oats which seemed just my kind of thing. After all, I love the various versions I have made such as orange overnight oats and Swiss Bircher muesli. The coconut variation is partly out of what I had – I didn’t have any cream but I did have coconut milk. However I really liked it – not only does it mean you can make the eggnog dairy free, but it’s a lower fat and tasty version too.
Eggnog in the evening, oats in the morning
One of the fun things about this recipe is it gives you both a drink for the evening and breakfast for the morning. The recipe makes more eggnog than you need for the oats, so you may as well enjoy the rest in the evening. You will end up with more of the white part left which is better for drinking than going in with the oats anyway. Feel free to spike it too, if you like – whisky and/or rum are always good choices.
These coconut eggnog overnight oats are an easy and tasty breakfast and drink combined. With the smooth, rich, creamy taste you would expect from eggnog (although the good homemade versions rather than stuff out of a packet), but also a lovely hint of coconut, it’s a great end to one day, and start to another.
- 1 egg, separated
- 2tsp sugar
- ½cup/120ml milk (either regular dairy or almond/drinking coconut milk for dairy free version)
- ¼cup/60ml coconut milk (cooking thickness/from can)
- ⅛tsp nutmeg
- ¼tsp vanilla essence
- ½ cup rolled oats/old fashioned oats
- 2tbsp shredded coconut/desiccated coconut
- (approx 1oz rum and/or whisky if you want to spike the leftover eggnog)
- Whisk together the egg yolk and sugar until smooth. Add the milk, coconut milk, nutmeg and vanilla and mix well.
- Separately whisk the egg white until you get soft peaks then fold it into the milk mixture.
- Measure out the oats and add ½cup/120ml of the eggnog to the oats. Cover and leave to soak overnight in the fridge. Meanwhile, enjoy your remaining eggnog, with a little extra nutmeg on top (and spiked if you like).
- In the morning, lightly toast the coconut and serve on top of the soaked oats, stirring through as you eat.
- Note - if you are not comfortable with using raw eggs, warm the mixture over a very low heat, stirring, until it reaches 140F. Continue to heat for 3min then allow to cool. Watch it carefully as you don't want the eggs to cook.
See the other eggnog recipes being shared today – thanks to Christie of A Kitchen Hoor’s Adventures for hosting:
- Caramel Bottom Eggnog Cheesecake by Bottom Left of Mitten
- Chocolate Eggnog Poke Cake by Crazed Mom
- Eggnog Bread Pudding with Warm Whiskey Sauce by The Crumby Cupcake
- Eggnog Macarons by Baking Sense
- Eggnog Macaroons by A Kitchen Hoor’s Adventures
- Eggnog Pie by Cindy’s Recipes and Writings
- Gingerbread Bars with Eggnog Frosting by Hezzi-D’s Books and Cooks
- Layered Gingerbread Cake with Eggnog Frosting by The Freshman Cook
- Mini Eggnog Cheesecakes by Authentically Candace
- Coconut Milk Eggnog by A Mind “Full” Mom
- Eggnog Coffee Frappe by And She Cooks
- Gingerbread Eggnog Latte by Palatable Pastime
- Spiked Eggnog Hot White Cocoa by The Weekend Gourmet
- Traditional Homemade Eggnog by The Redhead Baker
Breakfast and Breakfast Pastries
- Baked Eggnog Donuts by Life Tastes Good
- Coconut Eggnog Overnight Oats (with homemade eggnog) by Caroline’s Cooking
- Cranberry Eggnog Scones by That Skinny Chick Can Bake
- Eggnog Pancakes with Cranberry Syrup by Sew You Think You Can Cook
- Eggnog Scones by Feeding Big
- Craig Claiborne’s Eggnog Mousse by Food Lust People Love
- Easy Eggnog Fudge by Sunday Supper Movement
- Eggnog Crème Anglaise by The Wimpy Vegetarian
- Eggnog Panna Cotta with Cinnamon Whipped Cream by Tramplingrose
- Eggnog Pudding Parfaits by Pies and Plots
- Healthy Eggnog Rice Pudding by Cricket’s Confections
- Homemade Eggnog Ice Cream by Simple and Savory
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