This spoon up eggless eggnog is thick, rich and creamy. It’s so thick and fluffy, you eat it with a spoon! Alcohol free or spiked with rum, this vegan eggnog is a holiday treat!
My mother always made spoon up eggnog for holiday parties. All the adults would go crazy over the stuff! It was heavily spiked with rum, so I never had more than a sip here or there, but I loved that it was essentially eggnog flavored whipped cream and meringue mixed together in a glass!
My mother’s recipe also called for 4 raw eggs, so she doesn’t make it anymore since she doesn’t want to risk making the whole party sick! I was intrigued by the challenge of making this old recipe vegan and safe to drink.
I’ve been using aquafaba a lot lately to make aquafaba whipped cream, chocolate mousse, aquafaba ice-cream, and lemon meringue pie. I knew that it could make an amazingly thick and fluffy spoon up eggnog!
You will LOVE this Spoon Up Eggless Eggnog because it’s…
- Perfect for holiday parties.
- Egg free, so no worries of getting salmonella in raw eggs!
- Vegan, gluten-free, and can be made soy free too.
- Fun to make and drink!
- Delicious in coffee too! Makes a foamy vegan eggnog latte!
What you will need to make spoon up eggless eggnog…
- A mixer: A stand-up mixer is ideal, but a basic handheld mixer is also fine. (You must mix for a total of 8 minutes, so your arm may get tired).
- Aquafaba: This is the liquid in a can of chickpeas. (Many people prefer unsalted. I don’t notice a huge difference either way). This is an egg white replacer that will whip up into a fluffy meringue.
- Cream of tartar: This is an acid that helps break down the protein in the aquafaba so that it will bind together and trap air. This stabilizes your meringue and keeps it from deflating. (You can also use lemon juice if you don’t have cream of tartar).
- Sugar: I use powdered sugar to sweeten the eggnog. You can use any sweetener you want, but I feel like powdered sugar keeps it the lightest and fluffiest. If you use a liquid sweetener like maple syrup, add it to the milk at the end. It may start to deflate your meringue if you add it along with the beating of the aquafaba.
- Vanilla: For a nice flavor.
- Nutmeg: For that classic eggnog flavor. (I also like to add a dash of cinnamon for a little extra spice).
- Rum: You can use just a splash for flavor, or you can use up to 1/3 cup to make it spiked eggnog.
How do you make thick spoon up eggless eggnog?
- Whip up the aquafaba with a 1/8 tsp of cream of tartar for 6 minutes until it’s very fluffy.
- Add vanilla and whip again for another minute.
- Sprinkle in the powdered sugar and mix again for another minute or two until it’s incorporated.
- Add the rum and nutmeg and blend again for about 30 seconds.
- Turn off the mixer and add the plant-based milk then turn the mixer on to the lowest setting and mix for about 10 seconds.
- Pour into a punch bowl and serve in cups with a spoon.
Notes:
- Make and serve this eggnog fresh. It will start to deflate after about an hour or 2.
- It’s delicious in coffee too! It turns a cup of coffee into a vegan eggnog latte.
- You can make it your own by adjusting the amount of sugar and/or rum that you use in it.
Just want a standard vegan eggnog recipe? Try my basic recipe for homemade vegan eggnog. It’s just like the kind you buy at the store.
Did you make this spoon up eggless eggnog? Leave a comment and let me know what you think!
A thick fluffy vegan eggnog that you eat with a spoon and can spike with rum.
- 1/2 cup aquafaba liquid from a can of chickpeas
- 1/8 tsp cream of tartar or lemon juice
- 1 tbsp vanilla
- 1 cup powdered sugar
- 1 cup soy milk or any plant based milk of chose.
- 1-5 tbsp rum (optional) to taste
- 1/4 tsp nutmeg plus extra to sprinkle on top
- 1/4 tsp cinnamon (optional)
Whip up ½ cup of aquafaba with an 1/8 tsp of cream of tartar for 6 minutes until it’s very fluffy.
Add a tablespoon of vanilla and whip again for another minute.
Sprinkle in the powdered sugar and mix again for another minute or two until it’s incorporated and your meringue is stiff and shiny.
Add the rum, nutmeg, and cinnamon and blend again for about 30 seconds.
Turn off the mixer and add the plant-based milk then turn the mixer on to the lowest setting and mix for about 10 seconds.
- Pour into a punch bowl and serve in cups with a spoon.
- You may want to double or triple the recipe for a party.
- Make sure to just barely stir in the milk at the end. You don't want to over mix the aquafaba once the milk has been added.
- If you are using a liquid sweetener like maple syrup or agave, mix it with the milk and add it to the aquafaba at the end.
Totally love that you were able to make a vegan version! This looks so tasty! A must make for the holidays!
Thanks so much Erin! We just had some yesterday while with decorated our tree! It was yummy for sure!
O my, what a great Idea. I did not know you can actually use that water from Chickpeas. Will never throw it.
It’s amazing what you can do with that aquafaba!
Yet another brilliant way to use aquafaba! I bet it adds such a nice consistency to this drink. But I beg to differ on one aspect of your recipe – the rum is not optional 🙂
🙂 Rum does make it better!
This looks amazing! So thick and creamy. I’ll have to go alcohol free with mine this year but still looking forward to it.
Oh my gosh!! I’m def going to try this soon 🙂 I used to love eggnog and I haven’t been able to have it in years due to my egg allergy. Thanks so much for the festive and allergy-friendly recipe!