Chilled Date-Sweetened Oat Milk Eggnog

Steps

1. Put the oats, cold water and dates in a blender and blend for about 30 seconds, just until smooth; longer blending makes the oat milk slimy.
2. Strain the mixture through a fine sieve lined with a thin cloth into a bowl, gently squeezing out the liquid; discard the pulp.
3. In a medium pot off the heat, whisk the eggs until smooth, then slowly whisk in the strained date oat milk.
4. Set the pot over medium-low heat and cook, stirring constantly with a spatula, until the eggnog thickens slightly and reaches 160°F (71°C) on an instant-read thermometer, about 8 to 10 minutes. Do not let it boil.
5. Take the pot off the heat and whisk in the vanilla, half of the nutmeg, the cinnamon and the salt.
6. Cool promptly: set the pot in a sink or large bowl of ice water and stir for 5 minutes, then pour into a covered jar and refrigerate until cold, at least 2 hours.
7. Shake or whisk the chilled eggnog, pour into 4 glasses, over ice if you like, and dust the tops with the remaining half of the nutmeg.