Prep time 5 mins Cook time 15 mins Total time 20 mins Serves: 2
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 non dairy milk
1 to 2 cloves
½ tsp vanilla extract (optional)
1 tbsp sweetener, sugar or maple syrup
For the nog:
2 cups non dairy milk
2 tbsp or more sweetener
3 tbsp cashews or macadamia nuts, soaked for 15 mins if needed (Use coconut cream to make nut-free)
¼ tsp ground nutmeg and more for sprinkling
¼ tsp cinnamon and more for sprinkling
rum or other liquor to preference
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 and become like custard. 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.
In the same blender add the custard and the rest of the nog ingredients. Blend for 3 or 4 cycles of 30 seconds to foam up the mix. Taste and adjust sweet, spices and liquor if using and blend again.
Transfer to serving glasses or cups. Sprinkle nutmeg and cinnamon and chill or serve immediately. Or heat until just about to boil 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.
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 hasn't cooked yet or it didn't dissolve well. Cook the mixture thoroughly. If you don't like the flavor profile even when cooked through, discard and use regular flour.