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Easy Vegan Eggnog Recipe with eggy chickpea flour custard , almond milk, nutmeg, cloves and cinnamon. Homemade Nog. Make Golden Eggnog with Turmeric or add Cardamom for Chai spice Nog. Nutfree option Vegan Holiday Drink RecipeJump to Recipe
Vegan Nog is easy to find these days with so many brands coming out with vegan options. If you want to make some from scratch, this is an amazing version for you. Add spices to preference, add liquor or not and make this holiday drink.
Honestly, I don’t think I ever actually liked eggnog in my pregan days. Those days feel so far away that I cannot remember why I didn’t like eggnog. But this vegan version has me hooked.
This Vegan Eggnog is all creamy and foamy with no eggs. Chickpea flour adds the egg like flavor and texture. Chickpea flour (or use regular flour) is cooked up into a thick custard, that is blended into non dairy milk and spices. I like this chilled when using almond milk since some almond milk brands dont do well with boiling. For a hot version use soy milk or other non dairy milk. Fold in some whipped aquafaba for more foamy texture.
If you make this, do leave me a comment here on the post or tag me on Instagram.
More Vegan Holiday Drinks from the blog
- Pumpkin Spice Trumeric Latte
- Turmeric Iced Masala Tea
- Hazelnut macchiato
- Mocha Milk shake
- Pumpkin spice Caramel Latte
- Pumpkin spice Frappuccino
Make your custard
Blend well with the rest of the ingredients and serve.
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5 from 10 votes
Easy Vegan Eggnog Recipe
Easy Vegan Eggnog with eggy chickpea flour custard , almond milk, nutmeg, cloves and cinnamon. Serve hot or cold. Make Turmeric Eggnog or Chai spice.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Drink
Cuisine: Glutenfree, Vegan
Keyword: almond milk eggnog, vegan eggnog recipe
Servings: 3
Calories: 159kcal
Author: Vegan Richa
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 (244 ml) non dairy milk
- 1 to 2 (1 or 2) whole cloves or ⅛ tsp ground
- ½ tsp (0.5 tsp) vanilla extract optional
- 1 tbsp sweetener sugar or maple syrup
For the nog:
- 2 ½ cups (488 ml) 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)
- ⅛ -¼ tsp (0.25 tsp) ground nutmeg (to preferred flavor) and more for sprinkling
- ¼ tsp (0.25 tsp) cinnamon and more for sprinkling
- 1-2 tablespoons rum or bourbon or other liquor to preference
Instructions
Eggy mix:
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).
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:
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.
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)
You can also fold in ¼ cup or more of aquafaba that has been whipped into soft peaks into the mixture. Fold in gently and chill or serve.
Notes
For Turmeric nog, add 1 tsp turmeric to the chickpea mixture and cook.
For Chai nog, add ¼ tsp cardamom.
* Important, this custard should be edible as is at this point. If it tastes off, bitter or raw, the chickpea flour hasnt cooked yet or it didnt dissolve well. Cook the mixture thoroughly. If you dont like the flavor profile even when cooked through, discard and use regular flour.
*** No Custard: omit the flours, use ½ cup cashews instead of 3 tbsp and blend everything (3 ½ cups total non dairy milk) and the rest of the spices and ingredients. Then bring to a boil to thicken slightly. Taste and adjust. Serve hot or chill and serve.
Nutritional values based on one serving
Nutrition
Nutrition Facts
Easy Vegan Eggnog Recipe
Amount Per Serving
Calories 159Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 48mg2%
Potassium 87mg2%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 13g14%
Protein 3g6%
Calcium 304mg30%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐
Reader Interactions
Comments
Carissa
I can barely remember egg-based nog but compared to all the vegan store-bought versions I’ve tried, this is so much yummier! I used mostly oat milk with a little unsweetened vanilla almond milk, syrup for sweetener, and cashews. Delicious. Thank you.Reply
Vegan Richa Support
Glad you enjoyed it!
Reply
Julie
I made this eggnog today and loved it! It’s got a more complex taste and is less sugary sweet than store bought brands. If you like it sweeter it’s easy to add another tablespoon of maple syrup. I plan on making more this weekend!
Reply
Vera
Absolutely delicious, thank you for sharing. Muy Friends loved It.Reply
Vegan Richa Support
yay!
Reply
Nicole
I can’t have nuts or coconut, is there anything else I could replace the nuts with? Thank you so much for always providing so many substitutions! It is a major help!
Reply
Richa
Use oat milk and 1 tsp more flour for the custard
Reply
Liza
Dear Richa, may I please ask as I am unfortunately confused. The first mix that we are heating up is the mix of which we are later using the 1/4 cup, correct. So yogurt thru salt mix is the eggnog part? Thank you!
Reply
Vegan Richa Support
you must be having Christmas in july! You’re heating up the eggy mix ingredients : Ingredients
For the egg mix:
1 tbsp chickpea flour or besan or use regular flour
1 tbsp all purpose flour or use more chickpea flour
1 cup (244 ml) non dairy milk
1 to 2 (1 or 2 ) cloves or 1/8 tsp ground
1/2 tsp (0.5 tsp) vanilla extract optional
1 tbsp sweetener sugar or maple syrup**There is no salt or yogurt in this recipe/….
Reply
Ash
This egg nog is so good! We’ve already made a bunch of batches this season. We left some in the fridge to age for a month as well, and the flavors and texture developed really nicely!Reply
Vegan Richa Support
Awesome !!!
Reply
Eliza
thank you so much for having a solution to actually replace the egg flavor/texture. so many vegan “eggnog” recipes are just thick nut milk or coconut milk sprinkled with nutmeg, which is not the same thing at all. it’s kind of like when you get a vegan version of something at a restaurant and they just leave off the cheese without replacing it with something creamy/sharp/salty. this is a genius solution. <3Reply
Richa
Thanks! this is creamy and eggy!
Reply
Eliza
I found this recipe when prepping for thanksgiving next week but have now bookmarked a dozen other recipes on your site as well and ordered one of your books. love your recipe writing style – you sound direct and like a real person with useful tips, not like you’re trying to be “food blog” like with all the tropes that come along with the milieu. love the video style too. new fan!Reply
Traci
This is the best eggnog I’ve ever had! I used whole wheat pastry flour (I don’t keep white flour around) and it worked great. I made the custard with commercial coconut milk (Silk brand) and the eggnog itself with homemade macadamia milk. I’ll be making this one again….and again.Reply
Richa
awesome!!
Reply
Lois Gram
The end result was beautiful, and superior to the boxed versions that I have tried. The consistency, color and flavor are all excellent and I will be making this frequently, even after the holidays. Thanks for the excellent recipe!Reply
Richa
thank you!!
Reply
Meg
This is super delicious! It’s completely worth the effort to cook the chickpea flour and make the custard. It absolutely beat the noggins out of the few other commercially available nogs. The only change I will make is to omit the clove, or to add literally just a sprinkle. Other than that it is spot on. Egg nog really completes the holiday season for me, and now I don’t have to settle for sorry substitutes.
Thank you so much for this recipe!Reply
Richa
Awesome! yes adjust it to preference. sometimes clove can be an overpowering spice
Reply
Emily
OMG this eggnog is so amazing! I am thinking of many applications of that custard!Reply
Bunny
I know I’m a bit out of season here but I had a hankering for some eggnog and gave this a whirl tonight.
I’ve tried soo many vegan eggnog recipes and this one by far is my favorite already. My gripes with a lot of others are that they’re too heavy (too much coconut cream or cashew cream) but the use of chickpea flour to thicken this up is absolutely genius. My unseasonal cravings thank you!Reply
Richa
Awesome! Yes I tried a cashew version once before and I couldnt drink more than 3 sips. This works out beautifully to just about hit all the eggnog spots.
Reply
Tanja Flammang
Could I take lupin or quinoa flour instead of the chickpea flour?
Reply
Richa
Quinoa flour doesnt gel up well. I haven’t tried lupin flour. Use all regular flour or you can use 1 tbsp rice flour and 1 tbsp cornstarch.
Reply
canis
I like beans & legumes but I can’t digestion well and felt bloating. I want to have strong muscle as I am too thin. So I want more protein in my diet . Bean & legumes are good choice but I have indigestion. How can I solve it? Lots of spices are used for Indian’s foods. Do they make body’s too heat ? May be too yang? Please explain. Thank!
Reply
Richa
Hi Canis,
Here are some things you can try for beans.
There are few things you can do. Always eat freshly cooked beans,chickpeas etc, finish the food on the same day. Canned or precooked chickpeas and beans might be one of the reasons for more bloating.Pair them with less fibre veggies such as zuchini, gourds, carrots etc rather than high fibre broccoli, cauliflower, brussels etc.
To cook, Soak the dried beans for a few hours, drain, then add to saucepan with water and bring to a boil. Boil for a minute or so, discard that water and then cook the chickpeas in pressure cooker or saucepan or in whichever curry or dish you want to cook them in. Hope this helps.
Spices are generally good for helping digest, reduce inflammation etc.
Reply
indosungod
Adding fresh ginger while cooking the beans and also completely draining the water in which the beans were cooked helped in reducing bloating and flatulence for my family. Slowly once the body gets used to digesting the beans the bloating and flatulence reduces.
Reply
Mayra
Look up information about FODMAP. It my help.
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