Easy Vegan Eggnog with eggy chickpea flour custard, almond milk, nutmeg, cloves and cinnamon. Serve hot or cold. Make Turmeric Eggnog or Chai spice.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 3
  • Category: Drink
  • Cuisine: Glutenfree, Vegan

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)

Method

Eggy mix:

  1. 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).
  2. 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:

  1. 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.
  2. 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)
  3. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.