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Spoon Up Eggless Eggnog
A thick fluffy vegan eggnog that you eat with a spoon and can spike with rum.
Course
Drinks
Cuisine
American, vegan
Keyword
eggless eggnog, spoon up eggnog, vegan eggnog
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
Calories
162
kcal
Author
Monica Davis
Ingredients
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)
US Customary
-
Metric
Instructions
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.
Pour into a punch bowl and serve in cups with a spoon.
Notes
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.
Nutrition
Serving:
1
cup
|
Calories:
162
kcal
|
Carbohydrates:
32
g
|
Protein:
1
g
|
Fat:
1
g
|
Sodium:
32
mg
|
Potassium:
101
mg
|
Sugar:
31
g
|
Vitamin A:
240
IU
|
Vitamin C:
4.4
mg
|
Calcium:
85
mg
|
Iron:
0.3
mg