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.
Easy Vegan Eggnog Recipe
For the egg mix:
- 1 tbsp chickpea flour or besan or use all purpose flour
- 1 tbsp all purpose flour or use 2 teaspoons more chickpea flour
- 1 cup (244 ml) non dairy milk
- 1 to 2 (1 or 2 ) whole cloves or 1/8 tsp ground
- 1/2 tsp (0.5 tsp) vanilla extract optional
- 1 tbsp sweetener sugar or maple syrup
For the nog:
- 2 1/2 cups (488 ml) non dairy milk such as almond, light coconut, soy or oat
- 2 tbsp or more sugar or sweetener
- 3 tbsp cashews or macadamia nuts soaked for 15 mins in hot water (Use coconut cream to make nut-free)
- 1/8 -1/4 tsp (0.25 tsp) ground nutmeg (to preferred flavor) and more for sprinkling
- 1/4 tsp (0.25 tsp) cinnamon and more for sprinkling
- 1-2 tablespoons rum or bourbon 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 after coming to a boil and become like custard. Whisk really well. 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 except liquor. Blend for 3 or 4 cycles of 30 seconds to foam up the mix. Taste and adjust sweet, spices and blend again. If the mixture is thick to your preference then add liquor and blend again and serve. If the mixture isn’t thick enough then transfer to a saucepan and bring to a gentle simmer over medium low heat to thicken, taken off heat, cool for a few mins and mix in the liquor.
- Transfer to serving glasses or cups. Sprinkle nutmeg and cinnamon and chill. (Or heat until just about to boil and serve hot eggnog 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.