VegNog: Vegan Eggnog (Eggless) with Coffee, Whiskey and Aquafaba


Mood: Christmas is right around the corner & I’ve constantly been craving delicious holiday inspired drinks. Gingerbread this, Pumpkin Spice that. And that got me thinking about..Eggnog! I’ve been intrigued by Eggnog ever since I saw that scene in the movie, ‘While You Were Sleeping’ (1995), when the sweet Grandma offers her infamous Eggnog to Lucy (Sandra Bullock) during a cosy & homely Christmas celebration, featuring friends, family, stockings, a Christmas tree & a fireplace (yes, I’m an absolute sucker for romantic comedies). But the romantic fascination aside, I’ve never understood why anyone would pair eggs with alcohol (!). I’m pretty sure there are others out there who feel the exact same way as me & so, I thought I’d experiment & create a Vegan Eggnog, aka. VegNog, using Aquafaba (the drained liquid from chickpeas), instead of eggs. I also decided to make an Irish Coffee inspired VegNog, with hints of Coffee & Whiskey…mmm! And man, was I happy with the results! Smooth. Silky. Creamy. Frothy. Delicious. Christmasy goodness, at its best:) I’d definitely call this experiment a success;) I hope you try this recipe & enjoy it as much as I did! It’s a perfect drink for your upcoming Christmas party:) 

PS: If you haven’t yet watched ‘While You Were Sleeping’, it’s the perfect addition to your holiday movie marathon:) And even if you have seen it before, it’s one of those movies that you can see over & over again:) Am I right?;)

Holiday Movie: While You Were Sleeping (1995)

Time: 20 minutes
Serving Size:
2 cups
Drink; Beverage
Animagus Eats

VegNog Base
• 2 cups Almond Milk

• 4 tbsp Agave/Maple Syrup
• 3-5 tsp Instant Coffee Powder (to taste)
• 3-5 tsp Bourbon/Whiskey (optional)
• 1 tsp Vanilla Essence
• 1/2 tsp Nutmeg Powder
• 1/2 tsp Cinnamon Powder (+ more for garnish)
• 1/2 tsp Sea Salt

Aquafaba Whipped Cream
• The drained liquid from 1 can (15.5 oz/439g) of Chickpeas/Garbanzo Beans

• 1/2 tsp Apple Cider Vinegar*
• 2 tbsp Agave/Maple Syrup
• 1/2 tsp Vanilla Essence

1. Add all the ingredients of the VegNog base to a blender/food processor (leave out the Bourbon/Whiskey if you want to make a non alcoholic drink) & blend until the mixture is well combined. Don’t forget the usual secret sauce: Taste. Tweak. Repeat. Do a taste test & check the flavours of your VegNog. More coffee? Needs more sweetness? Not boozy enough? Adjust the flavours to suit your tastebuds:) My VegNog had a very subtle hint of whiskey, so if you want a stronger boozy hit, then just add some more of the liquid gold;) Once you’re happy with the flavours, place the mixture in the fridge, so that it can be served nice & chilled:)

2.  Time to make the Aquafaba Whipped Cream! If you’re new to the world of Aquafaba, then welcome aboard! Seriously, this stuff is like MAGIC. The way we can transform a cupful of seemingly insignificant drained chickpea liquid to a luxurious bowl of vegan whipped’s incredible! You can read all about Aquafaba here & you can follow these instructions or watch this tutorial video to make your Aquafaba Whipped Cream. But since I’m a huge Aquafaba fangirl, here are the instructions from my side as well:) First, drain the liquid from 1 can (15.5 oz/439g) of chickpeas/garbanzo beans & set aside the chickpeas for later (you can use it to make Hummus or a delicious salad!). You should get about 1/2-3/4 cup of drained chickpea liquid from 1 can of chickpeas & this should give you approx. 2 cups of Aquafaba Whipped Cream. In a large/heavy bottomed mixing bowl, add the chickpea liquid & the vinegar & start beating it with an electric whisk/beater. Keep the whisk on ‘High’ speed. After about 2-3 minutes, the liquid will start to thicken & turn white in colour. At this point, add the Agave/Maple Syrup & Vanilla Essence, & continue beating the mixture. Keep beating it until the mixture is white, glossy & forms stiff peaks. This can take anywhere between 5-10 minutes, depending on how effective your electric beater is:) Also, do a taste test & check the flavours. If you’re still getting a strong chickpea flavour, add more Vanilla Essence or Agave/Maple Syrup & beat until fluffy again. Remember, the chickpea flavour will blend into the VegNog base flavour, once you combine both:) Finally, here’s a good tip to check if your Aquafaba is done: Turn the bowl upside down & if the mixture doesn’t move & holds its shape, then your Aquafaba Whipped Cream is ready!  Once you’re done, your Aquafaba Whipped Cream should look something like this:)

3. Next, take the chilled VegNog base out of the fridge & slowly fold the Aquafaba Whipped Cream into the VegNog mixture. Make sure the mixture is well combined. A frothy layer of Aquafaba Whipped Cream will appear at the top of your VegNog base:) I recommend folding in the Aquafaba right before you serve the VegNog, so that your guests can enjoy the creamy frothy goodness:) While it does will overnight in the refrigerator, the VegNog tastes best, when it’s fresh, creamy & chilled. Finally, pour the drink into serving glasses & garnish it with a dash of Cinnamon Powder:) And there you go! Your VegNog, aka. Vegan Eggnog, is ready to be served:) Enjoy! Happy Holidays:)


* You can also use Lemon Juice/White Vinegar/Cream of Tartar, instead of Apple Cider Vinegar.

Inspiration: I’ve created/adapted this recipe after reading many vegan & traditional EggNog recipes.


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