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5 from 10 votes

Easy Vegan Eggnog Recipe

Easy Vegan Eggnog with eggy chickpea flour custard , almond milk, nutmeg, cloves and cinnamon. Serve hot or cold. Make Turmeric Eggnog or Chai spice.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Drink
Cuisine: Glutenfree, Vegan
Keyword: almond milk eggnog, vegan eggnog recipe
Servings: 3
Author: Vegan Richa

Ingredients

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 non dairy milk
  • 1 to 2 whole cloves or 1/8 tsp ground
  • 1/2 tsp vanilla extract optional
  • 1 tbsp sweetener sugar or maple syrup

For the nog:

  • 2 1/2 cups 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 ground nutmeg (to preferred flavor) and more for sprinkling
  • 1/4 tsp cinnamon and more for sprinkling
  • 1-2 tablespoons rum or bourbon or other liquor to preference
US Customary - Metric

Instructions

Eggy mix:

  • 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. ***

Nog:

  • 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.

Video

Notes

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 1/2 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

Nutrition

Calories: 159kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Sodium: 48mg | Potassium: 87mg | Fiber: 1g | Sugar: 13g | Calcium: 304mg | Iron: 0.9mg