Easy Vegan Eggnog Recipe with eggy chickpea flour custard , almond milk, nutmeg, cloves and cinnamon. Homemade Nog. Make Golden Eggnog with Turmeric or add Cardamom for Chai spice Nog. Nutfree option Vegan Holiday Drink Recipe Jump to Recipe
Vegan Nog is easy to find these days with so many brands coming out with vegan options. If you want to make some from scratch, this is an amazing version for you. Add spices to preference, add liquor or not and make this holiday drink.
Honestly, I don’t think I ever actually liked eggnog in my pregan days. Those days feel so far away that I cannot remember why I didn’t like eggnog. But this vegan version has me hooked.
This Vegan Eggnog is all creamy and foamy with no eggs. Chickpea flour adds the egg like flavor and texture. Chickpea flour (or use regular flour) is cooked up into a thick custard, that is blended into non dairy milk and spices. I like this chilled when using almond milk since some almond milk brands dont do well with boiling. For a hot version use soy milk or other non dairy milk. Fold in some whipped aquafaba for more foamy texture.
If you make this, do leave me a comment here on the post or tag me on Instagram.
More Vegan Holiday Drinks from the blog
- Pumpkin Spice Trumeric Latte
- Turmeric Iced Masala Tea
- Hazelnut macchiato
- Mocha Milk shake
- Pumpkin spice Caramel Latte
- Pumpkin spice Frappuccino
Make your custard
Blend well with the rest of the ingredients and serve.
- 1 tbsp chickpea flour or besan or use regular flour
- 1 tbsp all purpose flour or use more chickpea flour
- 1 cup non dairy milk
- 1 to 2 cloves or 1/8 tsp ground
- 1/2 tsp vanilla extract optional
- 1 tbsp sweetener sugar or maple syrup
- 2 cups non dairy milk
- 2 tbsp or more sweetener
- 3 tbsp cashews or macadamia nuts soaked for 15 mins if needed (Use coconut cream to make nut-free)
- 1/4 tsp ground nutmeg and more for sprinkling
- 1/4 tsp cinnamon and more for sprinkling
- rum or other liquor to preference
- Blend the flours and milk in a blender until well combined. Transfer to a saucepan over medium heat. Add the clove, vanilla, a pinch of salt, sweetener and bring to a boil. Add a pinch of turmeric for color (optional).
The mixture will start to get lumpy and become like custard. Reduce heat to medium low. Continue to cook for 5 to 6 minutes, stirring occasionally to avoid burning. Carefully taste the mixture to check if the chickpea flour is cooked and does not taste raw *. Remove the clove and discard or use as mouth freshener after a meal. Cool the mixture slightly. ***
- In the same blender add the custard and the rest of the nog ingredients. Blend for 3 or 4 cycles of 30 seconds to foam up the mix. Taste and adjust sweet, spices and liquor if using and blend again.
- Transfer to serving glasses or cups. Sprinkle nutmeg and cinnamon and chill or serve immediately. Or heat until just about to boil and serve.
- You can also fold in 1/4 cup or more of aquafaba that has been whipped into soft peaks into the mixture. Fold in gently and chill or serve.
For Turmeric nog, add 1 tsp turmeric to the chickpea mixture and cook.
For Chai nog, add 1/4 tsp cardamom.
* Important, this custard should be edible as is at this point. If it tastes off, bitter or raw, the chickpea flour hasnt cooked yet or it didnt dissolve well. Cook the mixture thoroughly. If you dont like the flavor profile even when cooked through, discard and use regular flour.
*** No Custard: omit the flours, use 1/2 cup cashews instead of 3 tbsp and blend everything (3 cups total non dairy milk) and the rest of the spices and ingredients. Then bring to a boil to thicken slightly. Taste and adjust. Serve hot or chill and serve.
Nutritional values based on one serving