Egg free eggnog in a clear glass mug against a black background, with nutmeg in the foreground
October 18, 2023

Egg-free Eggnog with Aquafaba

October 18, 2023

Egg-free Eggnog with Aquafaba

Egg free eggnog in a clear glass mug against a black background, with nutmeg in the foreground

Rich, creamy, and plant-powered, you can whip up this egg-free eggnog in minutes.

Ingredients

Infographic with ingredients for Egg-Free Eggnog: almond milk, sugar, coconut milk, aquafaba, nutmeg, turmeric (optional)

Here's what you'll need to make this delicious eggnog:

  • Unsweetened almond milk: If you only have sweetened almond milk, use it but leave out the sugar until you taste the eggnog. You can also use cow milk, if you're OK with dairy.
  • White sugar: We used regular white sugar for this recipe. Not all white sugar is vegan-friendly, it depends on how it's processed. You can swap the white sugar one for one with cane or coconut sugar, although the end result will taste a bit different. 
  • Coconut milk: We used full fat coconut milk and haven't tested making it with lite versions. 
  • Aquafaba: Aquafaba, meaning "bean water," is the liquid from the can of cooked chickpeas, or from cooking chickpeas, or other beans. It serves as the egg replacer in this recipe. 
  • Nutmeg: Nutmeg, with its warm nutty flavour, is the traditional spice for eggnog.
  • Turmeric: Turmeric is a bright gold-coloured spice, with a peppery flavour. We're only using a small amount here to make the eggnog look closer to its traditional colour. You can omit if you don't have any. 

Making Egg-free Eggnog

  1. 1
    In a large bowl, whip the aquafaba until soft peaks form. This is very much like whipping egg whites. It will take a few minutes for the peaks to form.
  2. 2
    In another large bowl, combine the sugar, spices, and coconut milk, then whisk in the almond milk.
  3. 3
    Gently fold the aquafaba into the other ingredients. Pour into glasses and garnish with additional nutmeg if desired.

Video

Check out the video! 

Pin for Egg-Free Eggnog with eggnog in a copper mug

Recipe Card

Egg-Free Eggnog

Prep Time 10 minutes
Total Time 10 minutes
Rich and creamy and plant-powered! Egg-free nog! 
Servings 3 cups
Calories 188 kcal
Author Sylvia Eastman

Ingredients

  • 2 cups unsweetened almond milk {If you are fine with dairy, you can use regular cow milk here, too.}
  • 1/4 cup white sugar
  • 10 tablespoons coconut milk {the canned kind, not the milk substitute kind}
  • 1/2 cup aquafaba {this is the liquid from canned or cooked chickpeas}
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon turmeric {optional, this is for colour}

Instructions

  • In a large bowl, combine together the sugar, spices and coconut milk until smooth. Then, whisk in the almond milk until combined.
  • In a second large bowl, whip the aquafaba until it forms soft peaks. 
  • Fold the aquababa into the contents of the first bowl
  • Serve chilled, garnished with more nutmeg.

Notes

  • If you are buying canned chickpeas to obtain the aquafaba for this recipe, buy unsalted chickpeas. 
  • Reserve your chickpeas for another recipe. If you don't think you can use them right away, you can freeze them.
  • This recipe makes about 3 1/2 cups but it will deflate a little bit after sitting.
  • If you are OK with dairy, you can substitute regular cow milk for the almond milk.
  • If you only have sweetened plant milk, omit the sugar and add some as needed to achieve desired sweetness level. 
See our post, Aquafaba, An Easy Vegan Egg Replacer for answers to your questions about aquafaba.

Nutrition

Calories: 188kcal | Carbohydrates: 19g | Protein: 2g | Fat: 13g | Saturated Fat: 10g | Sodium: 223mg | Potassium: 110mg | Fiber: 1g | Sugar: 17g | Vitamin C: 1mg | Calcium: 209mg | Iron: 2mg

Courses, Cuisines, and Keywords

Course
Drinks
Cuisine
North American
Keywords
christmas drinks
|
dairy-free eggnog
|
egg-free eggnog

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Hello!


We're creating a course: Baby Steps to Plant-Based Eating

Yes, seriously. Trying a plant-based diet can be overwhelming and we'd like to help. 

This course is for you if: 

  • you're curious about plant-based eating, but don't know where to start 
  • you have family or friends who eat plant-based and you'd like to be able to cook for them
  • you've dabbled with plant-based cooking, but would like to expand your repertoire 

Baby Steps to Plant-Based Eating will: 

  • answer your pressing questions
  • cultivate your confidence 
  • arm you with recipes

Want to learn more?  

Join our email list for updates about the course launch. You'll also get priority access to new recipes, and other subscriber privileges.