I’ve been making milk punch for quite some time now and have never ventured into vegan milk punch ... until recently. I knew that there had to be a way to make a vegan version of clarified milk punch. Coconut milk seemed like the optimal candidate, the most obvious choice, because it’s essentially the same make up: water, fat and protein, just like in cow’s milk.

Though classic meringues are made with egg whites, they can also be made with aquafaba- aka the liquid left over from cooking dried chickpeas. It’s also the liquid found in cans of chickpeas. It behaves much like egg whites when whipped up with sugar and a bit of acid.