diff --git a/recipes/egg-nog.md b/recipes/egg-nog.md
index c8b83f8..77dd092 100644
--- a/recipes/egg-nog.md
+++ b/recipes/egg-nog.md
@@ -1,10 +1,10 @@
 # Ingredients
 
 - 6 eggs, separated
-- ½ C (125 g ) granulated sugar
+- ½ C (125 g ) granulated sugar / Erythritol **SEE NOTES**
 - 1 Tbsp (15 g) white sugar (for later)
-- 3 C (~ 700 mL) whole milk
-- 1 C (~ 235 mL) heavy cream
+- 3 C (~ 700 mL) whole milk / oat milk
+- 1 C (~ 235 mL) heavy cream / 118g silken tofu + 118g soy milk
 - ½ C (~ 120 mL) alcohol (bourbon/dark rum/whiskey, a mix, whatever) **SEE NOTES**
 - Christmas spices
   - 1 tsp (2.5 g) grated nutmeg (ideally freshly grated, but whatever works)
@@ -33,6 +33,9 @@ The base mostly filled a 64 oz mason jar. I wasn't able to get all of the egg wh
 Over time as the bubbles broke down it made a bit more room.
 Whisk/mix the whites in aggressively if you really want to get them all in, but it's OK if you have some left over.
 
+If you're going the dairy-free-lower-sugar route, keep the Erythritol weight the same as sugar since the sweeter oat milk will make up the difference.
+If you're just going the lower-sugar route, well, good luck and let me know what you thought!
+
 ### Important alcohol note
 We used 51.5% bourbon because it was what we had on hand. For our tastes this was just right - enough to know it's "adult" egg nog, while leaving room to add more if you want a heavier pour.