Preparation

1. Whisk egg yolks and granulated sugar together in a medium bowl until light and creamy.
2. In a saucepan over medium-high heat, combine heavy whipping cream, NutriSoy Fresh Soya Milk Oats & Quinoa Reduced Sugar, ground nutmeg and a pinch of salt. Stir constantly until mixture reaches a bare simmer.
3. Add a big spoonful of the hot soya milk mixture to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time to temper the eggs.
4. Once most of the hot soy milk mixture has been added to the eggs, pour the mixture back into the saucepan on the stove.
5. Whisk constantly for a few minutes, until the mixture has slightly thickened. It will thicken more as it cools.
6. Remove from heat and stir in ¼ teaspoon vanilla extract.
7. Pour the eggnog into a pitcher and cover with plastic wrap.
8. Refrigerate until chilled. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of soya milk and blend until smooth.
9. (Optional) Serve with a sprinkle of cinnamon, and fresh whipped cream, if desired.