A thick fluffy vegan eggnog that you eat with a spoon and can spike with rum.
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. Turn the mixer to the lowest setting and mix for about 10 seconds.