Vegan Eggnog ~ Cheers
What is Eggnog? It is historically also known as milk punch or egg milk punch, is a rich, chilled, sweetened, creamy dairy-based drink traditionally made with dairy milk, cream, sugar, whipped eggs (which gives it a frothy texture, and its name) and in some version add alcohol such as brandy, rum or bourbon.
I had been back for a month since my long holiday around China and HK.
The only one that I missed when I traveling was my little cosy kitchen and all my healthy and yumminess food. :p
Today, I prepare a special vegan drink for you! Simple as it has only a few steps, easy as all the ingredients are sitting right in your cupboard, healthy as it has no dairy, no egg, no refined sugar, also gluten-free. What about alcohol? Take it easy, ok! It is optional! 🙂 You can add Bacardi dark rum or bourbon if you fancy a small amount.
This recipe adapted from Richa. She made a beautiful vegan custard with this eggnog, it is my favourite. She suggested to make Golden Eggnog with Turmeric or add Cardamom for Chai spice.
This Vegan Eggnog is all creamy and foamy. Personally, I’m not a big fan of raw chickpea flour. So I toasted the chickpea flour on the stove to get rid of the raw smell. The result came out perfectly and exactly what I liked. Chickpea flour adds the egg-like flavor and texture. It is cooked up into a thick custard, that is blended into hot nut milk and spices. Fold in some whipped aquafaba for more foamy texture for the hot version. Or you can chill it before serve if you like.
This recipe only serves 1, you can easily double up!
For the ‘Egg’ Mixture:
- 1/2 tbsp Chickpea flour, toasted
- 1/2 tbsp Plain flour, gluten-free
- 1/2 cup Soy milk, or other nut milk of your choices,
- 1 Clove,
- 1/8 tsp Ground Cardamon or 1/8 tsp Ground turmeric
- 1/4 tsp Vanilla extract
- 1/2 to 1 tbsp Maple syrup
For the ‘Nog’ mixture:
- 1 cup Nut milk
- 1 tbsp Maple syrup
- 1 1/2 tbsp Cashews, soak in the water for 15 minutes
- 1/8 tsp ground Nutmeg
- 1/8 tsp Ground Cinnamon
- 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, maple syrup and bring to the boil. Add 1/8 tsp of ground turmeric for color (optional) or 1/8 tsp of ground cardamon.
- 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. Remove the clove and discard. Cool the mixture slightly.
- In the blender that you use before, add the custard and all the rest of the Nog ingredients. Blend it to foam up the mixture. Taste and adjust the sweetness, spices and liquor if using. Blend again until all smooth.
- Transfer to a serving glasses. Sprinkle a pinch of nutmeg and cinnamon and chill. Or heat until just about to boil and serve hot.
Note: You can check Richa’s post and see what’s the option.