The Absolute BEST Vegan Eggnog

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My homemade vegan eggnog uses a homemade oat milk and whipped aquafaba to create that perfect creamy and decadent eggnog texture.

Most vegan eggnog out there has a thin texture, or is loaded with gums to give it that creamy texture. Most homemade recipes are also missing one of the key features that makes eggnog so special, and that’s the fluffy meringue that forms at the top, the perfect place to grate fresh nutmeg, or cinnamon if that’s your thing.

You’ll need the following equipment:

Saucepan
Whisk
Blender
Metal mixing bowl

Ingredients:

Old fashioned rolled oats
Cold water
Hemp seeds
Vanilla extract
Neutral oil- I use avocado oil
Liquid from a can of chickpeas
Sugar
Salt
Nutmeg

Before making this recipe, a few steps that can set you up for success:

Place a metal mixing bowl in the refrigerator.

3 cups of cold water in the refrigerator.

You can use store bought oat milk for this recipe as well, but I like to make my own. It’s really simple and yields a really creamy milk. To make the oat milk, you will need:

1 cup of old fashioned rolled oats- no quick cooking oats here

3 cups of cold water

1/4 cup of hemp seeds

2 teaspoons vanilla extract

2 tbsp of neutral oil- I use avocado oil

First soak the oats in cold water for 3-4 hours- this will remove excess starch. Then rinse off the oats and add to a blender along with 3 cups of cold water. Next add the hemp seeds- this is going to make the oat milk more thick and creamy. Next ill add 2 teaspoons of vanilla extract and 2 tablespoons of avocado oil. Then blend it all together on medium high for 25 seconds exactly- if you blend this too long it will get slimy!

Strain out the oat milk using a nut milk bag- and you’ve got your own homemade oat milk- or oat milk creamer I should say.

Once the oat milk is ready, add it to a saucepan with:

1/3 cup of sugar

A pinch of salt

1/4 or 1/2 tsp of freshly grated nutmeg

Heat the mixture over medium heat until it slightly thickens. It should resemble a loose custard texture. Let it cool completely, then transfer to the refrigerator while you get to work on the whipped aquafaba.

Take your metal mixing bowl from the refrigerator and add the liquid from a can of chickpeas, 2 tablespoons of sugar and whip until soft peaks have formed.

Once the custard base is nice and cold, fold in the vegan meringue to combine- you can lightly whisk, but don’t overdo it!

This is fantastic on its own with a little nutmeg ground on top. If you want an adult version, you can add 4 ounces of whichever (dark) spirit you like. I prefer brandy, but a combination of rum and bourbon is nice too.

Happy Holidays!

Ingredients:

1 cup of old fashioned rolled oats- no quick cooking oats here
3 cups of cold water
1/4 cup of hemp seeds
2 teaspoons vanilla extract
2 tbsp of neutral oil- I use avocado oil
Liquid from a can of chickpeas
1/3 cup of sugar + 2 tablespoons of sugar
4 oz Brandy, or spirit of your choice

Method:

Soak oats for 3-4 hours. Rinse with cold water. Add oats, cold water, hemp seeds, vanilla extract and avocado oil to a blender. Blend for 20-25 seconds and strain using a nut milk bag.
Add oat milk to a sauce pan along with sugar, salt, and freshly grated nutmeg (about 1/4 tsp- 1/2 tsp) and heat over low heat until it has thickened slightly. Let cool and transfer to the refrigerator.
Combine the liquid from a can of chickpeas with 2 tablespoons of sugar into a cold metal bowl, beat until soft peaks
Fold the aquafaba foam into the oat milk custard base.
Add spirit of your choice, or none at all!