(V)eggnog: A Vegan Eggnog

Name: (V)eggnog: A Vegan Eggnog
Yield: 10
Cuisine: American

Recipe: Eileen Chiang , Wayan , New York City

Photo: Noah Fecks

December 15, 2021

Coconut milk and banana liqueur add tropical flair to this vegan egg nog recipe.

At Indonesian restaurant Wayan in New York City, beverage director Eileen Chiang has created a memorable vegan nog with tropical notes. “Our vegan egg nog provides a leaner texture, while integrating all the classic winter spices. We added a touch of Indonesian flare with coconut milk and banana,” says Chiang.

Ingredients

Yield:8 servings

1 1⁄2 cups aquafaba
1 cup aged rum
1 cup bourbon
1⁄4 cup banana liqueur (Wayan uses Giffard)
1 tsp. Chinese five spice powder
120 grams granulated sugar
1 cup coconut cream
1 cup almond milk
50 grams granulated sugar

Tools:Nick & Nora
Garnish:galangal powder (or substitute with ginger powder)

Preparation

In a large mixing bowl, combine the aquafaba (canned chickpea water), aged rum, bourbon, banana liqueur, five spice powder, and granulated sugar. Using a hand mixer, whip the ingredients in the bowl until peaks begin to form. In a separate mixing bowl, mix the coconut cream, almond milk, and granulated sugar to achieve an even consistency. Gently fold the coconut cream mixture into the rum mixture, then chill the mix in the refrigerator for about an hour. Pour into a glass and garnish.